Old Fashioned Pumpkin Cake with Cream Cheese Frosting

pumpkin cake with cream cheese frosting topped with pecans cut in a square on a blue plate with a fork next to another slice with text overlay

5 from 2 votes

Old Fashioned Pumpkin Cake with Cream Cheese Frosting

This easy pumpkin cake recipe is simple, classic and perfectly spiced. Made from scratch with simple pantry ingredients, it's a must-have for all your Fall gatherings and the holidays.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: people

Calories: 485kcal

Author: Lori @ A Reinvented Mom

Equipment

Ingredients

Cake Ingredients

2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pumpkin pie spice
4 large eggs room temperature, beaten
2 cups granulated sugar
1 cup vegetable oil (see notes)
15 ounces pure pumpkin puree (not pumpkin pie filling)

Cream Cheese Frosting Ingredients

1/2 cup unsalted butter (1 stick) softened
8 ounces brick cream cheese softened
4-5 cups powdered sugar
2 teaspoons vanilla extract

Instructions

Cake Instructions

Preheat oven to 350 degrees F.
Prepare a 13x9 cake pan by coating with non-stick cooking spray and dust with flour.
In a medium bowl, whisk together the dry ingredients (flour, salt, baking soda, cinnamon and pumpkin pie spice). Set aside.
2 cups all-purpose flour, 1 teaspoon salt, 2 teaspoons baking soda, 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons pumpkin pie spice
In a large bowl, whisk eggs.
4 large eggs
Add the sugar, oil and pumpkin puree and mix until smooth.
2 cups granulated sugar, 1 cup vegetable oil , 15 ounces pure pumpkin puree
Gradually add the dry ingredients to the wet ingredients, mixing until combined and smooth after each addition.
Spread the batter evenly in the prepared baking pan.
Bake at 350 degrees F for 30-40 minutes or until a toothpick inserted in the center comes out clean.
Remove the pan from the oven and allow to cool completely on a wire rack.

Frosting Instructions

In a medium mixing bowl, cream together the butter and cream cheese until smooth.
1/2 cup unsalted butter (1 stick), 8 ounces brick cream cheese
Gradually add powdered sugar, mixing well after each addition until reaching desired consistency. You may not use the full 5 cups.
4-5 cups powdered sugar
Add vanilla and mix well.
2 teaspoons vanilla extract
Frost the cooled cake (an offset spatula works well for this).
Serve immediately or store in the refrigerator until ready to serve.

Notes

Do not use pumpkin pie filling in this recipe.
For the smoothest frosting, make sure the butter and cream cheese are softened.
For a healthier version, substitute 1 cup unsweetened applesauce for 1 cup oil or do ½ cup oil and ½ cup applesauce.
Store leftovers in the refrigerator in an airtight container.

Nutrition