Pumpkin Spice Cake with Cream Cheese Icing
Pumpkin Spice Cake is a delightful fall dessert that combines the earthiness of pumpkin with warm spices and a sweet and tangy cream cheese frosting. Serve this cake with or without the icing for a warm fall treat.
Servings: 9 servings
Ingredients
Cake
- 2 eggs
- 1 cup white sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- ½ tsp vanilla extract
- 1 cup all-purpose flour
- 1 Tbsp pumpkin spice
- 1 tsp baking powder
- ½ tsp baking soda
Icing
- 4 ounces cream cheese, softened
- 4 Tbsp butter, softened
- 1½ cups confectioner's sugar, sifted
- ½ tsp vanilla extract
Instructions
Cake
- Preheat oven to 350℉ and grease an 8-inch square cake pan.
- Using a hand mixer or stand mixer, beat the eggs, sugar, pumpkin puree, vegetable oil, and vanilla extract together until smooth and creamy.
- Stir in flour, baking powder, baking soda, and pumpkin spice until well blended.
- Pour batter into prepared pan and bake for 30 minutes or until cake is baked in the center. Test with a toothpick by poking the center of the cake. If it comes out clean, the cake is done.
- Cool in pan for 10 minutes before transferring to a cooling rack to finish cooling.
Icing
- Beat cream cheese and butter until smooth and blended.
- Add confectioner's sugar and vanilla, continue beating until smooth.
- Spread evenly over cooled cake.
- Cut cake into 9 squares and serve.