Description
Pumpkin Pie Cake is a moist and flavorful fall dessert that tastes like pumpkin pie in cake form, featuring pumpkin puree, warm spices, and a luscious cream cheese frosting. It’s a comforting treat perfect for holiday gatherings or potlucks.
Ingredients
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2 cups all-purpose flour
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1 1/2 cups granulated sugar
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1 tsp baking soda
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2 tsp baking powder
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2 tsp cinnamon (plus extra pumpkin pie spice or nutmeg/ginger for deeper flavor)
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1/2 tsp salt
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3 large eggs, room temp
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1 cup vegetable oil (or extra light olive/corn oil)
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15 oz canned pumpkin puree
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8 oz cream cheese, room temp (for frosting)
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8 tbsp unsalted butter, room temp (for frosting)
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1 cup powdered sugar (for frosting)
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2 tsp vanilla extract (for frosting)
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Optional: pecans or walnuts for garnish
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
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In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
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In another bowl, whisk eggs, oil, and pumpkin puree until smooth. Combine wet and dry mixtures and mix until just smooth—do not overmix.
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Pour batter into pan and bake 35–40 minutes (or until a toothpick comes out clean).
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Cool cake completely in pan.
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Prepare cream cheese frosting: Beat cream cheese, butter, powdered sugar, and vanilla until light and fluffy (2–3 min). Spread over cooled cake and garnish with nuts if desired.
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Chill cake for 30 min before slicing for clean cuts. Refrigerate leftovers up to 5 days.
Notes
Some variations include brown sugar and extra pumpkin pie spice for a deeper pie-like flavor; see alternative recipes for swaps.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert/Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 281
- Sugar: 25g
- Sodium: 285mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: ~6g
- Trans Fat: 0.4g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 38mg