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spiced pumpkin cake with cream cheese icing

(4 ratings)
Seasun avatar
Recipe by
Sea Sun
@Seasun
West Des Moines, IA

I have had this recipe for a very long time and make it several times a year, and particularly around Thanksgiving. Like all of my recipes, I have "tweaked" it to my taste. This cake could possibly be considered a "bar cookie" as well, though it does have the consistency of a soft, moist and dense cake. I hope you enjoy it as much as my family and I do!

(4 ratings)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For spiced pumpkin cake with cream cheese icing

  • CAKE
  • 2 c
    flour
  • 2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1/2 tsp
    salt
  • 2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    ginger
  • 1/8 tsp
    cloves (ground)
  • 1 can
    pumpkin (15 ounce)
  • 4 lg
    eggs
  • 1 2/3 c
    sugar
  • 1 c
    oil
  • 1 c
    pecans (chopped, optional)
  • ICING
  • 1 pkg
    cream cheese (8 ounces), softened
  • 1/4 c
    butter, softened
  • 1 tsp
    vanilla
  • 2 1/2 c
    powdered sugar

How To Make spiced pumpkin cake with cream cheese icing

  • 1
    Preheat oven to 375 degrees. In a medium sized bowl stir together flour, baking powder, baking soda, salt and spices. Set aside.
  • 2
    In a large bowl beat eggs, pumpkin, sugar and oil. Add dry ingredients and mix thoroughly.
  • 3
    Pour batter into a prepared 9 x 13 inch pan and bake for about 40-50 minutes or until center of cake is set. Allow to completely cool.
  • 4
    For icing, combine cream cheese, butter, vanilla and powdered sugar and mix until light and fluffy. Frost cake. If desired, sprinkle top with pecans.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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