Pumpkin Cake With Cream Cheese Frosting
A moist and flavorful pumpkin cake topped with rich cream cheese frosting, perfect for fall gatherings or holiday celebrations, appealing to those who enjoy spiced desserts.
Ingredients
Instructions
- Beat eggs, sugar, oil, and pumpkin together until well combined.
- Stir in flour, baking powder, cinnamon, salt, and baking soda until just incorporated.
- Mix thoroughly to form a smooth batter.
- Pour batter into an ungreased 15 x 10-inch or 14 x 11-inch baking pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before frosting with cream cheese frosting.
Tips & Substitutions
For a lighter cake, consider substituting half of the oil with unsweetened applesauce. You can also use whole wheat flour for added nutrition. If you prefer a nut-free version, simply omit the chopped nuts. Make sure to beat the egg mixture until fluffy for a nice texture. This pumpkin cake pairs beautifully with cream cheese frosting for a festive touch.
Serving Suggestions
Serve the pumpkin cake at room temperature or slightly chilled, topped generously with cream cheese frosting. It’s ideal for autumn gatherings or holiday celebrations, and pairs well with a cup of coffee or tea. For an added touch, sprinkle with cinnamon or toasted nuts. This cake is perfect for a cozy dessert after a hearty meal.
Storage & Reheating
Store leftover pumpkin cake in an airtight container in the refrigerator for up to 5 days. If you need to keep it longer, freeze individual slices wrapped in plastic wrap and then foil for up to 3 months. To reheat, let it thaw in the fridge overnight and warm in the microwave for a few seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake With Cream Cheese Frosting contains roughly 521 calories, with 5g protein, 60g carbohydrates, and 30g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 1258mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. To make fresh puree, roast a sugar pumpkin until tender, scoop out the flesh, and blend until smooth. Just ensure it's not too watery, as this may affect the cake's texture.
How do I know when the cake is done baking?
To test if the pumpkin cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Be careful not to overbake, as this can dry out the cake.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just frost it on the day you plan to serve, as the frosting can soften if left on too long. This makes it a great option for planning ahead.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).