Pumpkin Spice Cake
When autumn arrives, indulge in a slice of Pumpkin Spice Cake, the ultimate fall dessert. This moist cake, infused with warm spices and creamy pumpkin puree, captures the essence of the season in every bite. Topped with velvety cream cheese frosting, it’s perfect for gatherings or cozy nights in. Bake this delightful treat and create lasting memories with family and friends as you savor its comforting flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 3 large eggs
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C) and grease two round cake pans.
- In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and a pinch of salt.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
- Divide batter evenly between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow cakes to cool before frosting with cream cheese icing.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 30g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: For enhanced flavor, use fresh pumpkin puree instead of canned. Customize your cake by adding chocolate chips or nuts for added texture. Store leftovers in an airtight container at room temperature for up to three days.