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Pumpkin Spice Cake

Course Dessert
Prep Time 20 minutes
Cook Time 40 minutes
Servings 12 servings

Ingredients

Pumpkin Spice Cake

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1 cup vegetable oil
  • 2 cups sugar
  • 4 eggs
  • 15 oz can pumpkin purée
  • 1 tsp vanilla extract

Cream Cheese Icing

  • 6 oz cream cheese softened
  • ⅓ cup butter softened
  • 3 cups icing sugar
  • 1 tsp vanilla extract

Instructions

Pumpkin Spice Cake

  • Preheat the oven to 350°F / 176°C. Lightly grease a 9" x 13" baking pan and set aside.
  • In a mixing bowl, combine the all-purpose flour, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Whisk together and set aside.
  • In the bowl of a mixer, add the vegetable oil, sugar, and eggs. Beat using a paddle attachment until well combined. Add the pumpkin purée and vanilla extract and beat until combined.
  • Add the dry ingredients to the mixer and blend on low speed until the batter is mostly incorporated. Scrape down the sides of the bowl and continue to beat on medium speed just until the batter is fully combined. Try not to over beat the batter. Scrape down the bowl and check that there isn't any unmixed batter at the bottom of the bowl.
  • Pour the batter into the prepared cake pan and smooth the top. Bake for 35 to 40 minutes or until done. The top of the cake should spring back and a toothpick inserted into the centre should come out clean. Let the cake cool completely before frosting.

Cream Cheese Icing

  • In the bowl of a mixer combine the softened cream cheese and butter. Using the paddle attachment, beat the cream cheese and butter together until smooth. Add the vanilla extract and icing sugar and beat on low to combine.
  • When the icing sugar is mostly mixed in, scrape down the sides of the bowl and turn up the speed. Beat until the icing is smooth and fluffy. Spread icing on top of the cooled cake and enjoy!