Pumpkin Spice Cake With Cream Cheese Frosting
Rated 5.0 stars by 1 users
Category
Dessert
Author:
Jessica Cain Montano
Servings
12-14 slices
Prep Time
20 minutes
Cook Time
1 hour
This Pumpkin Spice Cake is rich with warm cinnamon and nutmeg, balanced by the natural sweetness of pumpkin. Bake in a Bundt pan or 9 x 13 pan, it’s an easy and elegant dessert that captures the essence of fall. Whether served with coffee or dressed up for a gathering, this cake is a seasonal favorite that never disappoints.
Ingredients
-
3 cups unsifted flour
-
2 cups sugar
-
4 tsp baking powder
-
2 tsp cinnamon
-
1 tsp nutmeg
-
¼ tsp salt
-
1 (16 oz) can pumpkin
-
¾ cup vegetable oil
-
⅓ cup apple or orange juice
-
4 large eggs
-
2 tsp vanilla extract
Cream Cheese Frosting
-
8 ounces block cream cheese
-
¼ cup (56 g) unsalted butter, softened
-
2 cups (240 g) powdered sugar, sifted
-
1 teaspoon vanilla extract
-
Pinch of salt
Directions
Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan or 9 x 13 pan.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, beat together the pumpkin, vegetable oil, juice, eggs, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients and mix until just combined.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 55–60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Cream Cheese Frosting
In a bowl, beat the softened cream cheese and butter until smooth.
Add powdered sugar, vanilla, and a pinch of salt. Mix until smooth and creamy.
Add milk a teaspoon at a time if you need a looser consistency.
Spread frosting evenly over the cooled cake.
Recipe Note
- Orange juice adds a slight citrus brightness, while apple juice gives a more traditional fall flavor—use whichever you prefer.
- Store covered and refrigerated for freshness.