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
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon (plus extra pumpkin pie spice or nutmeg/ginger for deeper flavor)
1/2 tsp salt
3 large eggs, room temp
1 cup vegetable oil (or extra light olive/corn oil)
15 oz canned pumpkin puree
8 oz cream cheese, room temp (for frosting)
8 tbsp unsalted butter, room temp (for frosting)
1 cup powdered sugar (for frosting)
2 tsp vanilla extract (for frosting)
Optional: pecans or walnuts for garnish
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
In another bowl, whisk eggs, oil, and pumpkin puree until smooth. Combine wet and dry mixtures and mix until just smooth—do not overmix.
Pour batter into pan and bake 35–40 minutes (or until a toothpick comes out clean).
Cool cake completely in pan.
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.
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