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!
Preheat the oven to 350ºF. Spray a 9x13-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.
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.