Description
A straightforward recipe for a moist pumpkin cake, baked in a round pan and decorated like a large cupcake.
Ingredients
Scale
- 1 15 oz can pumpkin puree
- 1 cup vegetable oil
- 3 large eggs
- 1 3/4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour one 9-inch round cake pan.
- In a large bowl, whisk together the pumpkin puree, vegetable oil, and eggs until combined.
- In a separate bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter into the prepared cake pan.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- To make the frosting, beat the softened cream cheese and butter together until smooth.
- Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once the cake is completely cool, spread the frosting evenly over the top. You can pipe a swirl pattern on top to resemble a large cupcake.
Notes
- For a richer flavor, use dark brown sugar instead of white sugar in the cake batter.
- You can substitute the spice blend with 2 teaspoons of pre-mixed pumpkin pie spice.
- If you want a thicker frosting, add a tablespoon more of powdered sugar.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: pumpkin, cupcake cake, spice cake, fall dessert, cream cheese frosting