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Pumpkin Spice Cake with Cream Cheese Frosting
Pumpkin Spice Cake with Cream Cheese Frosting is soft, moist and warmly spiced under a fluffy frosting. One sheet pan makes 24 squares for a crowd.
Ingredients
For the cake
- 1 (15-ounce) can pumpkin
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs lightly beaten
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon salt
For the frosting
- 1 (8-ounce) package cream cheese softened
- ½ cup butter softened
- 1 teaspoon vanilla
- 4 to 5 cups powdered sugar
Instructions
For the cake
- Preheat oven to 350 degrees. Spray a 15 x 10 x 1 inch pan with non-stick cooking spray.
- Combine the flour, baking soda, cinnamon, pumpkin pie spice, and the salt; set aside.
- In a mixing bowl, beat together the pumpkin, sugar, and the oil. Add the eggs and mix well.
- Add dry ingredients to the pumpkin mixture and beat until well blended.
- Pour into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool completely
For the frosting
- Using an electric mixer, beat together the cream cheese, butter, and the vanilla until light and fluffy.
- Gradually beat in the powdered sugar to desired consistency.
- Spread on cooled cake.
Notes
Use plain pumpkin: Use canned pumpkin puree, not pumpkin pie filling.
Cool completely: Let the cake cool all the way before frosting so the frosting doesn’t melt.
Keep it cold: Because of the cream cheese frosting, keep the cake in the fridge and don’t leave it out for more than 2 hours.
Storage: Keep it covered in the fridge for up to 5 days.
Nutrition
Serving: 1 | Calories: 345kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 212mg | Fiber: 1g | Sugar: 37g
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