Pumpkin Cake with Cinnamon Cream Cheese Frosting

Photo by Shellie C.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

16

servings

Ingredients

  • CAKE:

  • 2 3/4

    C. Flour

  • 1

    t. Baking Powder

  • 1

    t. Baking Soda

  • 3/4

    t. Salt

  • 1

    t. Cinnamon

  • 1/2

    t. Nutmeg

  • 1/2

    t. Ginger

  • 1 1/4

    C. Sugar

  • 3/4

    C. Brown Sugar

  • 1/2

    C. unsalted Butter, softened

  • 1/2

    C. Vegetable or Canola Oil, divided

  • 4

    Large Eggs

  • 2

    t. Vanilla

  • 15 oz. Can Pumpkin Puree

  • 1/2

    C. Milk

  • FROSTING:

  • 12

    oz. Cream Cheese, softened

  • 3/4

    C. Butter, softened

  • 1 1/2

    t. Cinnamon

  • 1/2

    t. Vanilla

  • 4-5

    C. Powdered Sugar

Directions

Preheat oven to 350 deg. Butter 3) 9-inch round cake pans & line bottoms with a round parchment paper, butter parchment and set aside. In small bowl, whisk first 7 ingredients for 20 seconds. Set aside. In Electric mixer with paddle attachment, whip together, butter, sugars and 3 T. of oil until pale and fluffy. Mix in remaining oil. Blend in eggs one at a time, adding in vanilla with last egg. In bowl, whisk together pumpkin with milk. Alternate adding flour mixture and pumpkin mixture to the butter-sugar mixture. Divide batter into the cake pans. BAKE 350 Deg. for 30-35 minutes. Cool in cake pans for 15 min, then run a knife around edge of cake to loosen and invert onto wire racks-cool completely. Frost and enjoy!

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