I couldn’t be more in love with this Pumpkin Cake topped with dreamy cream cheese frosting. It’s so moist and packed with pumpkin flavor. The best part? It’s one of the easiest cakes I’ve ever made!
This cake is elegant enough for company but easy enough to make all fall. It’s also perfect for Halloween, Thanksgiving, or a Cinderella party.
This cake uses cinnamon and a bit of freshly grated nutmeg, not pumpkin spice. If you’re a pumpkin spice girlie, feel free to add 1 teaspoon here but I made this for all of the true pumpkin lovers like myself who don’t want cloves and allspice covering up the flavor of true pumpkin.
Note: Use pumpkin puree, NOT pumpkin pie filling. Want to make pumpkin cupcakes instead? Click here!
Pumpkin Cake
15 oz can pumpkin puree
4 large eggs
1.5 cups packed dark brown sugar
1 cup vegetable oil
2 Tbsp maple syrup
1/2 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
Freshly grated nutmeg
Cream cheese frosting, recipe follows
- Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9″ cake pans.
- Mix together pumpkin, eggs, brown sugar, vegetable oil, maple syrup, and vanilla extract in a stand mixer until uniform in color, scraping down the sides of the bowl a few times as you go. Measure dry ingredients right on top, mixing just until combined.
- Divide into prepared pans and bake until a toothpick inserted in the center comes out clean, about 23-28 minutes. Cool in the pans for ten minutes, then remove and cool completely. Frost with cream cheese frosting and dust with a bit of cinnamon.
Cream Cheese Frosting
12 oz cream cheese (full fat!), at room temperature
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla
- Beat frosting ingredients until smooth.
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