Pumpkin Spice Cake

Total Time Prep: 25 min. Bake: 25 min. + cooling
Yield 15 servings
Test Kitchen Approved
Fill the kitchen with autumn aromas by baking a soft pumpkin spice cake that's topped with a rich and tangy cream cheese frosting.

Ingredients

  • 1 cup packed brown sugar
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 6 tablespoons butter, softened
  • 2 cups confectioners' sugar
  • 1-1/2 teaspoons vanilla extract

Directions

  1. Preheat oven to 350°. In a large bowl, beat together brown sugar and oil until combined, 1-2 minutes. Beat in eggs, one at a time, until fluffy, 2-3 minutes. Beat in pumpkin and vanilla extract.
  2. In a separate large bowl, whisk together flour, pumpkin spice, cinnamon, baking powder, baking soda and salt. Gradually add dry ingredients to pumpkin batter; mix until combined, 1-2 minutes.
  3. Transfer batter into a greased 13x9-in. baking dish. Bake until a toothpick inserted into the center comes out clean, 25-30 minutes. Transfer to a wire rack to cool completely.
  4. Meanwhile, in a large bowl, beat cream cheese and butter on medium speed until smooth, 3-4 minutes. Reduce mixer speed to low; slowly beat in confectioners' sugar, then vanilla extract until fluffy, 2-3 minutes. Spread cream cheese frosting over cooled cake.

Nutrition Facts

1 slice: 326 calories, 18g fat (7g saturated fat), 52mg cholesterol, 252mg sodium, 39g carbohydrate (31g sugars, 1g fiber), 3g protein.

The aroma of a rich pumpkin spice cake baking in the oven is the best and surest sign of fall! Once cooled, spread with a cloud of fluffy and tangy cream cheese frosting. —Taste Recipes Test Kitchen
Recipe Creator

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