Pumpkin Cake

This two layer pumpkin cake is topped off perfectly with a fluffy cream cheese frosting and chopped pecans. The cake is spiced with a combination of ginger and cinnamon.
Photo by Laura F.
Simple and easy to make Pumpkin Cake!

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

16

servings

PREP TIME

15

minutes

TOTAL TIME

55

minutes

SERVINGS

16

servings

Ingredients

  • CAKE:

  • 2

    cups sugar

  • 1

    cup vegetable oil

  • 4

    large eggs

  • 2

    cups all-purpose flour

  • 2

    teaspoons baking soda

  • 2

    teaspoons ground cinnamon

  • 1/2

    teaspoon ground ginger

  • 1

    teaspoon baking powder

  • 1/2

    teaspoon salt

  • 2

    cups pumpkin puree or cooked mashed pumpkin

  • 1/2

    cup chopped pecans

  • CREAM CHEESE FROSTING:

  • 1/4

    cup butter

  • 1

    package (8-ounces) cream cheese, room temperature

  • 1

    pound confectioners' sugar, sifted

  • 2

    teaspoons vanilla extract

Directions

CAKE: Combine sugar, vegetable oil, and eggs in a large mixing bowl; mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree. Pour batter into two greased and floured 9-inch round layer cake pans. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool. Frost pumpkin cake with cream cheese frosting and sprinkle with chopped pecans. FROSTING: Combine all ingredients in large mixing bowl; beat well until smooth. Makes enough for 2-layer pumpkin cake.

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