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Pumpkin Cake with Cream Cheese Icing

Looking for the perfect fall dessert?  This Pumpkin Cake is perfect on its own but when you add the Cream Cheese Icing, you have a decadent dessert!

Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Chris

Ingredients

  • 1 can Pumpkin Puree (15 oz)
  • 2 cups Sugar
  • 1 cup Vegetable Oil
  • 4 Eggs
  • 2 cups All-Purpose Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt

For the Cream Cheese Icing

  • 10 1/2 tablespoons Butter softened
  • 8 oz package Cream Cheese
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Instructions

  1. Preheat oven to 350° In a large mixing bowl, beat the pumpkin, sugar, and oil.  

    Add the eggs and continue mixing. In another bowl, combine the flour, baking soda, cinnamon, and salt.   

    Add the dry ingredients to the wet and beat or mix until blended -- pour into baking dishes. 

    Bake for 25-30 minutes or until the toothpick comes out clean -- and let cool completely Once cooled, slice off the rounded top of each of the cakes for a smooth top. 

For the Cream Cheese Icing

  1. For the cream cheese icing, beat the butter until fluffy

    Add the cream cheese, powdered sugar, and vanilla and beat until smooth If it needs to thicken up, put in the refrigerator.

    If not, spread a layer on top of the first cake, add the second on top of the icing and ice the top layer. (optional) add some of the cake crumbs to the top of the cake 

Recipe Notes

 This cake can be enjoyed without the icing too.  Or use the batter to make cupcakes or a bread loaf.