Pumpkin Cake

I was in charge of Thanksgiving Desserts a few years back and discovered this Pumpkin Cake Recipe which I couldn’t resist trying for our Thanksgiving Day feast! I decided to test out its popularity at our Earnshaw Thanksgiving in Berkley, Michigan…since that Thanksgiving roughly 4 years ago this has been a new classic for our Thanksgiving Day dessert menu! After whipping up Pecan Pie, Apple Cheddar Pie and this Pumpkin Cake I was surprised to see this was the first to go – everyone loved it! Since then this has been one of my go-to Fall classics for any occasion that calls for dessert!

Pumpkin Cake with Cream Cheese Frosting
Yields 24
This moist and great tasting pumpkin cake is finished off with a cream cheese frosting - the perfect accompaniment for your Thanksgiving dinner table.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Pumpkin Cake
  1. 4 eggs
  2. 1 2/3 cups granulated sugar
  3. 1 cup vegetable oil
  4. 15-ounce can pumpkin
  5. 2 cups flour
  6. 2 teaspoons baking powder
  7. 2 teaspoons ground cinnamon
  8. 1 teaspoon salt
  9. 1 teaspoon baking soda
Cream cheese frosting
  1. 8-ounce package cream cheese, softened
  2. 1/2 cup butter, softened
  3. 2 cups confectioners' sugar
  4. 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 350 degrees.
  2. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
  3. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting.
  4. To make the cream cheese frosting combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin cake and slice into square pieces. I recommend wiping the knife clean after each slice to help keep a clean look for the sliced pumpkin cake in the pan, as the frosting can get messy.
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