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5 from 2 votes

Easy Pumpkin Cake with Cream Cheese Frosting

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Author Layla

Ingredients

  • 4 large eggs
  • 1 1/2 cups white sugar
  • 1 cup vegetable oil you can also use 1/2 cup apple sauce and 1/2 olive oil for a healthier alternative
  • 1 15 ounce can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin spice optional
  • For the cream cheese frosting:
  • 6 ounces cream cheese at room temp
  • 6 tablespoons butter at room temp
  • 3 cups confectioners' sugar

Instructions

  • 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 and confectioner's sugar 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.