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pumpkin cake with cream cheese frosting, dessert recipe

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 - eggs
  • 1 cans - pumpkin, 29 oz.
  • 3/4 cups - sugar
  • 3/4 cups - coconut oil or canola or vegetable oil
  • 2 cups - flour
  • 2 teaspoons - baking powder
  • 1 teaspoons - baking soda
  • 1 teaspoons - salt
  • 1 teaspoons - cinnamon
  • 1/2 teaspoons - ground cloves
  • 1/4 teaspoons - ground nutmeg
  • Icing
  • 1 packages - cream cheese
  • 1 cups - butter or margarine
  • 2 teaspoons - vanilla
  • 4 cups - powdered sugar
  • Directions:

    1. Preheat oven to 350 degrees F.

    2. In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt. Stir into the pumpkin mixture until thoroughly combined.

    3. Spread the batter evenly into a greased 9 x 13-inch pan. Bake for about 30 minutes in preheated oven, or until toothpick inserted in center comes out clean. Cool before frosting.

    4. To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add powdered sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars.

    (Best when refrigerated for a while before serving; store any leftovers in refrigerator).

    Cut into squares and serve!

    Brief Description

    Pumpkin spice cake topped with cream cheese icing.

    Main Ingredient:


    Cuisine:  American

    Prep Time: 30 min
    Cook Time: 30 min

    Posted By:


    Posted On:

    November 16, 2015

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