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Easy Pumpkin Cake

Ingredients

  • 2 c all-purpose flour (*see note on measuring)
  • 1 ½ c granulated sugar
  • 1 tsp baking soda (sifted to get rid of lumps)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3 large eggs, room temp
  • 1 c oil (extra light olive oil, vegetable or corn oil will work)
  • 1 can (15 oz) pumpkin puree (or make your own!)

Frosting:

  • 1 package (8oz) Cream Cheese, room temp, cut into quarters
  • 1 stick (8 Tbsp) unsalted butter butter, room temp
  • 1 c powdered sugar
  • 2 tsp real vanilla extract
  • Pecans to decorate, optional

Instructions

  1. Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1½ cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.

  2. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.

  3. Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans.

Frosting:

  1. Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed.

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