Benefits and Advantages of pumpkin cake

This pumpkin cake recipe offers several appealing benefits that make it a go-to dessert for both novice and seasoned bakers. The preparation is straightforward, using common kitchen staples and simple steps, making it accessible regardless of baking experience. Nutritionally, pumpkin is a powerhouse ingredient rich in vitamins A and C, fiber, and antioxidants, which support immune health and digestion. This means you’re enjoying a more nutritious dessert option that still satisfies your sweet tooth.

Moreover, the cake’s moist texture is a standout feature, achieved through the natural moisture of pumpkin combined with vegetable oil, which keeps the crumb tender longer than butter-based cakes. The naturally sweet and warmly spiced flavor profile relies on pumpkin and a balanced mix of cinnamon and pumpkin pie spice, allowing reduced use of refined sugars while maintaining richness.

Its versatility is another advantage: this pumpkin cake fits perfectly into autumn and holiday menus and can be adapted into cupcakes, layer cakes, or bundt cakes to suit different occasions. Dietary preferences can also be accommodated by simple ingredient substitutions, ensuring that everyone can enjoy this delicious, fluffy cake with creamy frosting.

With its blend of healthful ingredients, ease of preparation, and comforting seasonal flavors, this pumpkin cake is an excellent choice for families, celebrations, and casual gatherings alike.

For a festive companion drink, try our Cinnamon Sugar Pineapple Bourbon Smash to complete your seasonal spread.

Essential Ingredients for pumpkin cake

2 cups (240g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt (reduce to ½ teaspoon if using table salt)
1 ½ teaspoons ground cinnamon
2 teaspoons pumpkin pie spice (store-bought or homemade blend of cinnamon, nutmeg, cloves, allspice, ginger)
1 cup (240ml) neutral oil (canola, vegetable, or extra light olive oil)
4 large eggs, room temperature
1 cup (packed, approx. 200g) light or dark brown sugar
½ cup (100g) granulated sugar (or caster/superfine sugar)
1 (15 oz / 425g) can pumpkin puree or 1 ⅔ cups fresh pumpkin puree (made by boiling peeled pumpkin chunks and blending)
1 ½ teaspoons pure vanilla extract

Cream Cheese Frosting Ingredients

8 ounces (225g) full-fat cream cheese, softened (block preferred over spreadable)
½ cup (115g or 1 stick) unsalted butter, softened but not melted
3 cups (360g) confectioners’ sugar, sifted (plus extra ¼ cup if a thicker frosting is desired)
1 teaspoon pure vanilla extract
1/8 teaspoon salt
Optional: ⅓ to ½ cup maple syrup for drizzling
Optional: ½ cup roughly chopped pecans for topping or decoration

Choosing neutral oil keeps the cake moist and tender, while pumpkin puree adds natural sweetness and richness packed with vitamins A and C, making this pumpkin cake both flavorful and nutritious.

For a holiday treat that complements this pumpkin cake perfectly, consider trying a Luxurious Caramel Apple Cheesecake, a delightful pairing that adds elegance and warmth to your festive table.

Pumpkin Cake Recipe with Cream Cheese Frosting That’s Moist, Easy, and Full of Flavor

Author: Valentina Lewis
Total Time: 4 hours
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

🎃 Enjoy a delightful combination of moist pumpkin cake and creamy, rich frosting that captures the essence of fall.
🧁 This recipe is easy to follow and delivers a beautifully spiced dessert, perfect for any gathering.

Instructions

1. Preheat oven to 350°F (177°C). Grease a 9×13-inch baking pan and line with parchment paper.
2. In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
3. In another bowl, whisk oil, eggs, brown sugar, sugar, pumpkin puree, and vanilla.
4. Stir wet and dry ingredients until the batter is smooth.
5. Pour batter into the pan. Bake for 30-40 mins until a toothpick comes out clean.
6. Cool cake in the pan on a rack. Refrigerate for faster cooling (about 2 hours).
7. Beat cream cheese and butter on medium speed until creamy for frosting.
8. Gradually add powdered sugar, beating until light and fluffy. Add vanilla and salt.
9. Spread frosting over the cooled cake. Drizzle with maple syrup and pecans, if desired.
10. Chill cake for 30 mins before slicing to set frosting.

Notes

🥄 Use all-purpose flour for the optimal cake texture.
🎃 Prefer canned pumpkin puree for consistent results.
🧈 Use neutral oils to keep the cake tender and moist.

Prep Time: 15 minutes
Cooling and refrigeration: 2-3 hours
Cook Time: 30-40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 38g
Sodium: 300mg
Fat: 25g
Saturated Fat: 11g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: Pumpkin, Cake, Cream Cheese, Spiced