A Deliciously Moist Pumpkin Cake with Creamy Cream Cheese Frosting is the perfect way to enjoy fall! This recipe is easy to make and the combination of the moist pumpkin cake and creamy cream cheese frosting is sure to be a hit with family and friends.
Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 teaspoon pure vanilla extract
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
Directions:
- Preheat oven to 350°F and grease a 9-inch round pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat together the oil, brown sugar, and granulated sugar until combined. Beat in the eggs, one at a time, then mix in the pumpkin puree and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- For the cream cheese frosting, beat together the cream cheese, butter, and powdered sugar until light and creamy.
- Spread the frosting over the cooled cake and serve.