I love the creamy frosting on this cake. How about you?
I think this cake has the perfect combination of flavors and it’s such a wonderful fall time treat. I’m planning on making this over the holidays once again – but it would be a shame to only make this once a year! That’s why it has become a year ’round treat at our house. Have you tried this recipe yet? We would love to hear how it turned out for you, so don’t forget to leave a comment below!
Ingredients
Cake:
2 large Eggland’s eggs
1 cup Domino white sugar
1 cup pumpkin puree
1/2 cup canola or vegetable oil
2 tsp pumpkin pie spice
1 tsp vanilla
1 cup Gold Medal all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt, or to taste
Frosting:
6 oz. Philadelphia cream cheese, softened
1/4 cup Land O Lakes unsalted butter, softened
1 1/2 cups Domino powdered sugar
1/2 tsp vanilla
1/2 tsp salt, or to taste
Instructions:
Preheat oven to 350 F. Line an 8×8-inch pan with aluminum foil and spray with nonstick spray.
Combine the eggs, sugar, pumpkin, oil, pumpkin pie spice and vanilla in a large bowl. Whisk until fully combined.
Add the flour, baking powder, baking soda, salt, and stir until just combined. Pour batter into prepared pan, and smooth out the top. Bake in the preheated oven for 35 to 40 minutes or until center is set and a toothpick inserted in the center comes out clean. Let cake cool completely on a cooling rack before frosting it.
Make the frosting: Beat the cream cheese, butter, confectioners’ sugar, vanilla and salt, until smooth and fluffy. Using a spatula, frost the cake.
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Quick Tip: Enjoy this pumpkin spice cake with some ice cream. Yum!
