Description
The perfect fall dessert, this Pumpkin Cake is super moist and filled with lots of warm spices. Topped off with cinnamon cream cheese frosting – this will be a repeat every fall!
Scale
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 (15 oz) can pure pumpkin puree (or homemade)
- 1 1/4 cups sugar
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 4 eggs
Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese, at room temperature
- 1/2 cup butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon heavy cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves.
- In another bowl, or the bowl of a stand mixer, combine the pumpkin, sugar, applesauce, and oil. Mix to combine. Add the eggs and mix until combined. Add the dry ingredients and mix just until combined.
- Pour the batter into the prepared pan. Bake in the preheated oven until a tester inserted in the middle comes out clean, 25-30 minutes.
- Cool the cake completely.
- To make the frosting: Combine the cream cheese and the butter and beat until smooth and fluffy, about 3 minutes. Slowly start adding the powdered sugar, mixing until it is all incorporated. Mix in the cream, cinnamon and vanilla. Add more cream if needed to get a spreadable frosting.
- Frost the cooled cake with the cinnamon cream cheese frosting and serve.
- Cover and refrigerate any leftovers.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.
Nutrition
- Serving Size: 1 slice
- Calories: 397
- Sugar: 42 g
- Sodium: 375 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 82 mg
Keywords: pumpkin cake, cinnamon cream cheese frosting
