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Pumpkin Cake

Serves 12-14
Prep Time: 10 min
Cook Time: 30-40 min
Prep Time 10 minutes
Cook Time 40 minutes


  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 1 ½ teaspoons cinnamon
  • 1 ½ teaspoons pumpkin pie spice
  • 4 large eggs room temperature, beaten
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 can 15 oz pumpkin puree (not pumpkin pie filling)

Cream Cheese Frosting

  • 1 package 8 oz cream cheese softened
  • ½ cup 1 stick unsalted butter softened
  • 4-5 cups powdered sugar depending on the consistency
  • 2 teaspoons vanilla extract


  • Preheat oven to 350 degrees F
  • Coat a 13x9 baking pan with non-stick cooking spray and dust with flour
  • In a large bowl, whisk eggs
  • Add sugar, oil and pumpkin puree and mix until smooth
  • In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and pumpkin pie spice
  • Gradually add the dry ingredients to the wet ingredients and mix until well combined and smooth
  • Evenly spread batter into prepared baking pan
  • Bake at 350 degrees F for 30-40 minutes or until a toothpick inserted in the center comes out clean
  • Remove from oven onto wire rack and cool completely


  • In a mixing bowl, cream together butter and cream cheese until smooth
  • Gradually add powdered sugar mixing well after each addition until desired consistency
  • Add vanilla and mix well
  • Frost cake
  • Serve immediately or store in refrigerator until ready to serve
  • Store leftovers in refrigerator in airtight container