Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake 10

I think this wee cake is the easiest and quickest way to enjoy this season of pumpkiny goodness, and is adapted from Disney’s Spoonful (Yeah.  Disney.  Who knew?).  Spray a 9″ x 13″ pan with cooking spray or line it with parchment paper (the spray actually works better in this particular case) and preheat your oven to 350°F.

In a large bowl, mix together 4 eggs, 1 15oz can pumpkin purée (that’s half of one of those giant E.D. Smith cans, FYI), 1 1/3 cups sugar, and 1 cup vegetable oil.

Pumpkin Cake 1

In a measuring cup or small bowl, whisk together 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon nutmeg, and a teaspoon each ground cloves and allspice, if you’re feeling adventurous and SPICY.

Pumpkin Cake 2

Add your floury ingredients to your pumpkiny ingredients and give that a good whisking.  TADA.  There’s your batter.  That was easy.

Pumpkin Cake 4

Spread the batter into the baking dish and bake for 25-35 minutes, until a toothpick inserted in the centre comes out clean.  Set that sucker on a wire rack to cool completely.  You can either tip it out onto another plate or leave it in there, your choice.

Pumpkin Cake 5

While that’s on the go, get out another bowl and chuck in 4oz plain cream cheese (that’s half the 250g-ish blocks you get in the store), 1/4 cup softened butter, and 2 teaspoons vanilla and beat the crap out of it with an electric mixer.

Pumpkin Cake 6

Sift in 2 cups icing sugar and beat more crap out of it until you get icing.  Such beauty from such violence.

Pumpkin Cake 7

Spread that luscious cream cheesiness on your cooled cake and cut that baby into squares.

Pumpkin Cake 8

So moist and fantastic.  If you don’t like your pumpkin cakes to be super sweet, then I’d cut the sugar to 1/2 or 3/4 of a cup.

Pumpkin Cake 12

There was none left before long, so make sure you get a taste before they’re all gone!

Pumpkin Cake 11

Author: allythebell

A corgi. A small boy. A sense of adventure. Chaos ensues.

12 thoughts on “Pumpkin Cake with Cream Cheese Frosting”

    1. That’s a good question. I think if you had a graham bottom you might want to pre-bake it a little just to make sure that the fruit juices don’t make it completely soggy. Graham crusts are generally better for more pudding-y fillings, like pumpkin and key lime!


      1. Probably? I’m not sure I would add a graham bottom to this to be honest, just because it’s a cake, not a pie. But give it a shot and let me know how it goes.


      2. The graham cracker crust was amazing!! I did have to bake the cake longer but it turned out really good! I also added sweetend condensed milk to both the frosting and the cake which gave it a little extra something 😊


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