Pumpkin Cake With Cream Cheese Frosting Recipe

Name: Pumpkin Cake With Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 (16 ounce) can pumpkin; 2 cups white sugar; 1 cup vegetable oil; 1 teaspoon vanilla; 4 eggs, beaten; 2 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 1 cup finely chopped walnuts (optional); FROSTING; 1 (3 ounce) package cream cheese, softened; 6 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 3/4 - 2 cups confectioners' sugar; 3 teaspoons milk; chopped walnuts (optional)

Servings: persons

CAKE
1 (16 ounce) can pumpkin
2 cups white sugar
1 cup vegetable oil
1 teaspoon vanilla
4 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely chopped walnuts (optional)
FROSTING
1 (3 ounce) package cream cheese, softened
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 3/4 - 2 cups confectioners' sugar
3 teaspoons milk
chopped walnuts (optional)

1
Preheat oven to 350 degrees.
2
Beat pumpkin, sugar, oil and vanilla in a large mixing bowl.
3
Add eggs and mix well.
4
Combine dry ingredients, except nuts (if using) and gradually add to pumpkin mixture, beating until well blended.
5
Fold in nuts.
6
Pour into a greased 9 x 13 inch baking pan/dish.
7
Bake for 35- 40 minutes or until center tests done.
8
Cool completely before frosting.
9
(I keep mine in the pan-- I use a glass Pyrex baking pan).
10
For the frosting: Beat cream cheese, butter and vanilla until smooth.
11
Gradually add sugar and mix until well combined and smooth.
12
Add milk and beat until frosting is the spreading consistency you desire.
13
Frost cake and sprinkle with chopped nuts if you like.

1888

kcal

Calories

115

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: CAKE, 1 (16 ounce) can pumpkin, 2 cups white sugar, 1 cup vegetable oil, and more.

Yes, Pumpkin Cake With Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Cake With Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions