Pumpkin Cake with Cream Cheese Frosting and Pecan Topping Recipe
This moist and flavorful pumpkin cake features warm spices and a creamy cream cheese frosting. Perfect for fall gatherings or anytime you crave a comforting dessert, this cake combines pumpkin purée with cinnamon, nutmeg, and ginger to create a classic seasonal treat. Topped with optional chopped pecans for added texture, it’s a delightful way to enjoy the flavors of autumn.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Ingredients
- 1 can (15 oz) pumpkin purée
- 2 cups all-purpose flour
- 4 large eggs
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- 1 tsp vanilla extract
Frosting Ingredients
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 2½ cups powdered sugar
- 1 tsp vanilla extract
- Optional: chopped pecans for topping
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans to ensure the cakes don’t stick and bake evenly.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, brown sugar, vegetable oil, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and ground ginger to evenly distribute the spices and leavening agents.
- Fold Dry into Wet: Gently fold the dry ingredient mixture into the wet ingredients until just combined, taking care not to overmix to maintain a tender cake texture.
- Fill Pans and Bake: Divide the batter evenly between the prepared cake pans, smoothing the tops. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely before frosting.
- Prepare Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting is fluffy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of frosting over the top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Sprinkle chopped pecans on top if desired for added crunch and flavor.
Notes
- For best results, use pumpkin purée, not pumpkin pie filling, which is sweetened and spiced.
- Ensure cream cheese and butter are softened for a smooth frosting consistency.
- You can store the cake covered in the refrigerator for up to 3 days.
- Optional chopped pecans add texture but can be omitted for nut-free versions.
- Room temperature eggs help the batter blend more easily.
Keywords: pumpkin cake, pumpkin spice cake, cream cheese frosting, fall dessert, autumn cake
