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+ servings
four plates of pumpkin cake with frosting
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5 from 7 votes

Easy Pumpkin Cake

Moist, fluffy easy Pumpkin cake recipe with cream cheese frosting recipe.  
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 18 servings
Calories: 427kcal

Equipment

  • half sheet pan

Ingredients

Pumpkin Cake

  • 16 ounces can pumpkin
  • 4 eggs
  • 1 cup oil
  • 1 ⅔ cup sugar
  • 2 cup flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoon cinnamon

Cream Cheese Frosting

  • ½ cup butter room temp
  • 4 ounces cream cheese room temp
  • 1 teaspoon vanilla
  • 4 cups powdered sugar
  • 2 + teaspoon milk

Instructions

  • Combine  pumpkin, oil and eggs then mix all ingredients well.
  • Spread into a grease cookie sheet
  • Bake at 350 for 15-20 minutes
  • Let cool then frost with cream cheese frosting.  

Cream Cheese Frosting

  • Cream together butter and cream cheese. Add in powder sugar, vanilla and milk. Mix together for a few minutes until nice and fluffy. 

Video

Notes

*Make sure butter and cream cheese are at room temperature to ensure that the frosting will be smooth and creamy. 
Store leftover cake in the fridge for 7-10 days

Nutrition

Calories: 427kcal | Carbohydrates: 58g | Protein: 3g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 272mg | Potassium: 115mg | Fiber: 1g | Sugar: 46g | Vitamin A: 4217IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg