Easy Pumpkin Cake  Recipe

This scratch-made Easy Pumpkin Cake Recipe is the perfect fall dessert with warm pumpkin-spiced flavors and rich cream cheese frosting.

Why You Should Try This Recipe:

- Made with perfect fall flavors  - Easy recipe to make in one bowl and bake in one pan - A versatile dessert that can be adjusted in many ways

Key Ingredients:

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Canned pumpkin puree Pumpkin pie spice Baking soda Eggs

Let's make it!

Get ready to indulge in the perfect cake for fall.

1

Preheat the oven to 350°F (180°C). Grease or line a 9×13 inch pan with parchment paper and set aside.

2

In a large mixing bowl, whisk together the sugar, vegetable oil, pumpkin puree, baking soda with water, vanilla extract, cinnamon or pumpkin pie spice, and salt until well combined. Add the eggs to the mixture, whisking until well incorporated.

3

Add the flour to the mixture, whisking just until combined.

4

Pour the batter into the prepared pan, and gently tap it a couple of times on the counter to remove any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.

5

While the cake cools, prepare the frosting. Sift powdered sugar (I like to do this over a piece of parchment paper, so it’s easier to add to the bowl without any mess).

6

In a separate large bowl, cream together the butter and cream cheese on medium speed with an electric hand mixer until well blended, about 2 minutes. Add in the vanilla extract and salt, mixing again.

7

Gradually add the powdered sugar, one cup at a time, mixing on low speed until all the powdered sugar is incorporated. Beat the frosting until smooth and creamy.

8

Once the cake is cooled, evenly spread the frosting on top. Decorate with pumpkin candies, candy corn, or as desired.

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More Recipes:

Pumpkin Roll

for more recipes visit littlesunnykitchen.com

Pumpkin Layer Cake