Pumpkin Cake

Total Time Prep: 20 min. Bake: 40 min. + cooling
Yield 12 servings
Test Kitchen Approved
Our cozy pumpkin cake recipe will put your canned pumpkin to good use. The top layer of cream cheese frosting pairs with the pumpkin flavors to create a dreamy fall treat.

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 3 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/2 cup chopped pecans, optional
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350°. In a large bowl, beat pumpkin, sugar, oil and eggs until well blended. Combine flour, cinnamon, baking soda and salt; gradually beat into pumpkin mixture until blended. If desired, stir in pecans. Transfer to a greased 13x9-in. baking pan.
  2. Bake until a toothpick inserted in the center comes out clean, 40-50 minutes. Cool in pan on a wire rack.
  3. For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Frost cake. Store in the refrigerator.

Nutrition Facts

1 piece: 773 calories, 44g fat (11g saturated fat), 101mg cholesterol, 554mg sodium, 92g carbohydrate (72g sugars, 2g fiber), 6g protein.

This pumpkin cake is packed with a warm, seasonal taste from ground cinnamon and pumpkin, bits of crunchy pecans and a rich cream cheese frosting. The flavors combine for a cozy, sweet treat you'll want to have year-round. —Leon Dellinger, Elwood, Indiana
Recipe Creator

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