Pumpkin Cake with Cream Cheese Frosting

Last month I tried a new cake recipe that was delicious. I decided to make this for Thanksgiving dessert this year instead of the Pumpkin Roll that I have made the past few years. This cake is very simple to make. I have never loved pumpkin desserts, but this one only has cinnamon in it, so it is not overpowering like some other recipes that have other spices in them. I highly recommend trying this if you need a new recipe for the Fall!

Pumpkin Cake with Cream Cheese Frosting

CAKE:

4 large eggs

1 2/3 cups white sugar

1 cup vegetable oil

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

Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan.

In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan. Bake at 350° for 30 to 35 minutes. Remove from oven and allow to cool completely before frosting.

CREAM CHEESE FROSTING:

8-ounce package cream cheese, room temperature
4 Tablespoons salted butter, room temperature
1 to 2 cups powdered sugar
½ teaspoon vanilla extract
1 cup chopped walnuts (optional)

Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Spread frosting on top of cake. Sprinkle chopped walnuts over icing, if desired.

Eggs, sugar, oil and pumpkin

Dry cake ingredients

Cake batter

Ready for the oven

Fresh out of the oven!

Frosting ingredients

Finished frosting

Photos by JoJo