Every time Fall comes around, this is the first thing I want to whip up! My mom has made this for years, and it’s one of the biggest hits in our family cookbook. Let me start by saying, this isn’t something that has a strong pumpkin flavor. Tyler isn’t a big fan of pumpkin flavored anything, and he really enjoys this… Our whole house does, actually. Which is why I could only photograph half of the cake, because the other side is gone, ha. But the fact that it isn’t super “pumpkiny” makes it a great thing to take to fall parties and events because it seems mostly everyone can enjoy it!
And can you EVER go wrong with homemade cream cheese frosting? Fair warning, if you’ve never made it before…. it’s very dangerous once you know how easy it is. And last little note, it’s delicious on cinnamon rolls, too. You’re welcome.
Pumpkin Spice Cake
- 4 eggs
- 1 lb canned pumpkin
- 1 1/2 cups sugar
- 1 cup oil
- 2 cups flour
- 2 teaspoons baking powder
- 2 1/2 teaspoons cinnamon
- 3/4 teaspoon nutmeg
- 1 teaspoon baking soda
Directions
- Beat eggs and pumpkin with an electric mixer
- Once smooth, add sugar and oil. Mix thoroughly
- Add remaining dry ingredients
- Mix until smooth
- Spread into a 10×16 pan lightly sprayed oiled (we use Pam Cooking Spray)
- Bake at 350 for 30-40 minutes (We check ours at 30. If your pan is more shallow or deep, adjust your cooking time accordingly. You can test to see if it’s ready by sticking a knife in it, and if it comes out clean, you’re good to go!)
- Cool cake before icing
Cream Cheese Frosting
- 6 oz cream cheese
- 1/2 cup margarine softened
- 2 teaspoons vanilla extract
- 4 cups powdered sugar
Directions
- Blend cream cheese and margarine together with an electric mixer
- Add in vanilla
- Add in powdered sugar
- Mix well until smooth
- Spread evenly on cake
*You can cut these into bars if you’d like. Cake or bars can be stored in the fridge or at room temperature.