Pumpkin Spice Cake

Pumpkin Spice Cake

This Pumpkin Spice Cake is a perfect recipe for fall. I especially love the butter frosting! The cream cheese frosting is really good too. You can’t go wrong with either one. And this recipe makes a large pan, which is great for taking to a dinner or party. Here’s the recipe:

Pumpkin Spice Cake
  • 4 eggs
  • 2 cups sugar
  • 1 cup vegetable or canola oil
  • 1 can (15 oz.) pure pumpkin
  • 2 cups flour (I used half white and half wheat)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon cloves
  • ⅔ cup butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla
  • 4 Tablespoons milk
  • 1 package (8 oz.) cream cheese, softened
  • ⅓ cup butter, softened
  • 1 teaspoon vanilla
  • 2 cups powdered sugar
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, beat the eggs, sugar, oil and pumpkin until smooth.
  3. In a small bowl combine the flour, baking powder, baking soda, salt, cinnamon, ground ginger and cloves.
  4. Stir the dry ingredients into the pumpkin mixture and mix until combined.
  5. Pour batter evenly onto a 15x10 greased baking sheet. Bake for 25-30 minutes. Use a toothpick to insert in center of cake. If it comes out clean, the cake is done.
  6. Choose to make either the butter frosting or cream cheese frosting.
  7. To make the butter frosting, in a bowl, combine the butter, powdered sugar, vanilla and milk. Mix until smooth.
  8. Or to make the cream cheese frosting, in a bowl, combine the cream cheese, butter, vanilla, and powdered sugar. Mix until smooth.
  9. Allow cake to cool before frosting.

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