I love just about anything Pumpkin but let me tell you, this Pumpkin Cake with Cream Cheese Frosting is the BEST Pumpkin dessert I have ever had. It is so deliciously moist, perfectly spiced, an has the perfect amount of pumpkin and sweetness from the frosting.
I promise you that this is the BEST Pumpkin Cake recipe. It will make the perfect addition to all of your Halloween, Thanksgiving, or any Autumn event you have this year.
I used a 9″ x 13″ baking dish to make this cake. This size cake can be cut into even squares.
Decorating The BEST Pumpkin Cake
If when you’re decorating this cake and have a hard time finding the perfect spots to pipe on the pumpkins, you can frost the uncolored frosting on top of the cake then slice the cake into even squares. Once you have even squares, go ahead and pipe a pumpkin in the center of each one.
- Cinnamon – There are very few spices as warm and cozy as cinnamon. Cinnamon is complex in that it’s spicy and adds depth to our baked goods while also providing a pleasantly sweet contrasting flavor all at once. We use cinnamon and pumpkin pie spice in this recipe to make it the perfect combination of flavors.
- Pumpkin Pie Spice – Pumpkin pie spice consists of cinnamon, nutmeg, ginger, and cloves. Cinnamon is that familiar, warm, and comforting taste and aroma that is so special this time of year. Nutmeg is slightly nutty and has an earth, slightly sweet flavor. Ginger is spicy, zesty and helps to combat some of the sweetness. Lastly, cloves are strong, intense, and helps to add deep, complex flavor to any mixture it’s added too.
- Vegetable Oil – The main purpose of vegetable oil in this recipe is the addition of moisture to result in a soft, moist, tender cake. The oil helps us to avoid a dry, crumbly cake.
- Pumpkin Puree (canned pumpkin) – Yes, we’re using a whole can of pumpkin in here. 15 ounces to be specific. Using both pumpkin pie spice and pumpkin puree help us to really amp up that beautiful pumpkin flavor. The puree works with the vegetable oil to add even more moisture to this cake giving us the most insanely fluffy, tender cake. The pumpkin puree is also responsible for the naturally orange color of the cake while simultaneously adding a natural, earthy hint of pumpkin throughout the cake. And not to toot pumpkin puree’s horn too much but it’s also rich in vitamins, minerals, and fibers like vitamins A and C, so yes this cake is basically a superfood.
More Pumpkin Recipes You Might Enjoy…
Be sure to mix the batter until everything is nice and smooth. To ensure an evenly mixed batter, scrape down the sides of the bowl a few times. This will ensure that each and every ingredient in the batter is being evenly incorporated into the mixture.
How To Store The BEST Pumpkin Cake
Because this cake is decorated with Cream Cheese Frosting, it needs to be stored in the fridge sealed tightly. Either store the cake in an air tight container or ziplock bag and keep in the fridge for up to 5-7 days or in the freezer for up to a month.Yum