Moist Pumpkin Cake With Cream Cheese Frosting
-
This moist pumpkin cake with cream cheese frosting is the ultimate fall dessert—rich, warmly spiced, and incredibly tender. It’s made with real pumpkin puree, a trio of aromatic spices, and topped with silky cream cheese frosting. Plus, you’ll learn how to make a shortcut pumpkin poke cake using yellow cake mix and Cool Whip, perfect for quick and easy entertaining. Whether you bake from scratch or go with a convenient mix, this guide gives you everything you need for a delicious autumn treat.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pumpkin puree
- 1 teaspoon vanilla extract
For the cream cheese frosting:
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, mix together granulated sugar, brown sugar, and oil until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the pumpkin puree and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- To make the frosting, beat cream cheese and butter together until smooth and creamy.
- Add powdered sugar, vanilla extract, and salt. Beat until fluffy and spreadable.
- Spread the frosting over the cooled cake, slice, and serve.
Notes
-
Be sure to use pumpkin puree, not pie filling, for accurate flavor and texture.
-
Always allow the cake to cool completely before frosting to prevent melting.
-
For the poke cake, refrigerate after pouring the milk mixture to enhance flavor absorption.
-
You can prepare the cream cheese frosting a day ahead—just bring it to room temperature before spreading.
-
For nut-free versions, omit the pecan garnish and check labels on boxed mixes.