This Easy Pumpkin Cake with Cream Cheese Frosting is light and fluffy, yet moist and satisfying. The batter is super easy and simple to make and comes together in just a few minutes.
Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan or 2 8x8 pans or 24 cupcake tins; set aside.
In a large mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin spice; add to wet ingredients and mix thoroughly with a whisk.
Spread batter into prepared pan.Bake at 350° for 25 to 30 minutes (14-18 mins for cupcakes). Remove from oven and allow to cool for at least 20 minutes before frosting.
For the frosting:
While the cake is baking, beat together the cream cheese, butter, confectioner's sugar, and vanilla extract in a stand mixer or by hand, until light and fluffy.
After the cake has cooled spread frosting over cake and cut into even size pieces. Cake will keep fresh in the fridge for up to 7 days.
Notes
Let your eggs, butter, and cream cheese come to room temperature before beginning this recipe.
To make your own pumpkin pie spice, combine 4 teaspoons of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of ground ginger, and 1/2 teaspoon of ground cloves or allspice.
Your cake is done baking when a knife or toothpick inserted in the center comes out clean.