This pumpkin cake is the only pumpkin recipe you will care about from here on out. It’s so delicious you will want to make it now and several more times before all of the pumpkin runs out at the store!
Pumpkin cake.
Need I say more? I didn’t think so but of course, I am going to say a lot more. This is one of those classic family recipes that continues to make the rounds at Thanksgiving because it is that incredible. I always get super excited when I unexpectedly see this cake at my parent’s house in the garage fridge almost kind of hiding from everyone else. There’s always enough to feed a crowd and thank goodness for that!
One bite of this pumpkin cake and the rest is history. It won’t matter what you ate for breakfast, lunch, or dinner because this dessert is all that matters at that moment. It’s the best!!
The cream cheese frosting on top just the right amount of perfect for a dessert like this. Not too much, not too little, but just right!
Prior to making this cake for my blog, I had not made it before. I guess I always knew my mom would be making it so I didn’t need to. I love the recipe I got from my mom because you know you’re getting a recipe from a great cook/baker when there’s a handful of ingredients listed with just a few instructions. My mom is the best cook and I cannot wait to go home for Thanksgiving with her pumpkin cake anxiously awaiting everyone. It reminds me of home and how many pieces my dad could manage to sneak in before getting caught.
As I said earlier, this pumpkin cake recipe makes enough for a crowd and then some so don’t worry about not having enough. There’s plenty of this cake to go around.
Here’s the list of ingredients:
Vegetable oil
Granulated sugar
Eggs
Baking soda + water
Kosher salt
Cinnamon
Baking powder
All-purpose flour
Pumpkin Puree
Best Ever Pumpkin Cake with Cream Cheese Frosting
Ingredients
Pumpkin Cake
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 eggs
- 2 tsp baking soda dissolved in 1 Tbsp water
- 3/4 tsp kosher salt
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 2 cups all-purpose flour
- 2 cups pumpkin puree
Cream Cheese Frosting
- 1/2 cup unsalted butter softened
- 8 oz cream cheese room temperature
- 2 tsp vanilla extract
- 3 1/2 cups powdered sugar
Instructions
Pumpkin Cake
- Preheat oven to 350℉. Spray 13x18 jelly roll pan with non-stick cooking spray. Set aside. Add vegetable oil, sugar, eggs, and baking soda dissolved in water to bowl of stand-up mixer. Blend on medium speed until ingredients are well incorporated.
- In a medium bowl, add salt, cinnamon, baking powder, and flour. Whisk together well. Add flour mixture to the egg mixture, alternating with the pumpkin puree. Mix until batter is smooth. Transfer to jelly roll pan and spread out in an even layer. Bake for 25 minutes or until toothpick inserted comes out clean. Let cake cool completely before frosting.
Cream Cheese Frosting
- Add all the ingredients to bowl of stand-up mixer and beat until smooth. Spread out over pumpkin cake and using a rubber spatula, smooth into an even layer. Store in fridge.
More Delicious Pumpkin Recipes
Pumpkin Oatmeal
Pumpkin Mac ‘n Cheese
