Spicy pumpkin cake is an absolute must for fall, and when covered with smooth cream cheese frosting, it’s hard to justify serving it exclusively during one season.
You’ll want to make it year-round because pumpkin cake with cream cheese frosting is absolutely delicious.
Grease and flour 17×12 inch sheet pan, and preheat oven to 350 degrees F. If you need a recommendation for baking sheets, these are great!In a microwave-safe dish, melt 1 cup (2 sticks) butter, and set aside to come to room temperature.
In a large mixing bowl combine 3 ½ cups flour, 1 tablespoon baking powder, 2 teaspoons ground ginger, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ground cloves, and whisk until completely mixed.In another large bowl, beat 4 large eggs, 1 ½ cups granulated sugar, and 1 cup brown sugar until light and bubbly. Add 1 cup melted and cooled butter, and beat for another minute. Then mix in 1 can (15 ounces) pure pumpkin puree until completely incorporated. Add dry ingredients, and stir just until fully combined.Add dry ingredients, and stir just until fully combined.Spread into greased baking sheet, and bake at 350 degrees for about 25 minutes or until a cake tester inserted into the center comes out clean. Allow to cool completely on a wire rack.In a large mixing bowl, combine 1 brick (8 ounces) room temperature cream cheese,
½ cup room temperature butter,
4 cups powdered sugar,
2 tablespoons cream (may substitute half and half or whole milk), and
2 teaspoons vanilla extract, and beat until light and fluffy (two to three minutes).
Spread over cooled cake, and sprinkle with ½ cup chopped walnuts, if desired. Refrigerate for at least an hour for the frosting to set.Then cut into slices, and …… ENJOY!
Free Printable Recipe for Pumpkin Cake with Cream Cheese Frosting
2tablespoonscreammay substitute half and half or whole milk
2teaspoonsvanilla
½cupchopped walnutsoptional
Method
Cake Directions:
In a microwave-safe dish, melt butter, and set aside to come to room temperature.
Grease and flour 17×12 inch sheet pan, and preheat oven to 350 degrees F.
Combine flour, baking powder, ginger, baking soda, salt, cinnamon, and cloves in a large bowl, and whisk until completely mixed.
In another large bowl, beat eggs and sugars until light and bubbly. Add cooled butter, and beat for another minute. Then mix in pumpkin until completely incorporated. Add dry ingredients, and stir just until fully combined.
Spread into greased baking sheet, and bake at 350 degrees for about 25 minutes or until a cake tester inserted into the center comes out clean. Allow to cool completely on a wire rack.
Cream Cheese Frosting Directions:
In a large mixing bowl, combine all ingredients, and beat until fluffy. Spread over cooled cake and sprinkle with chopped walnuts, if desired. Tightly cover leftovers, and keep in the fridge.
Notes
Although cake should be stored in the fridge, it tastes better at room temperature. Remove it about an hour before serving for best results.
