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Description
A moist and delicious pumpkin cake topped with creamy frosting, perfect for fall gatherings.
Ingredients
Scale
- 15 oz. Pure Pumpkin Puree
- 2 teaspoon Pumpkin Pie Spice
- 1/2 Cup Oil
- 1/2 Cup Butter (softened)
- 1/4 Cup Boiling Water
- 1/2 Cup Buttermilk
- 3 Eggs
- 2 teaspoon Baking Soda
- 1 1/2 teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour
- 2 Cups Granulated Sugar
- 1/4 teaspoon Salt
- 8 oz. Cream Cheese (softened)
- 1 Stick Butter (softened)
- 1 lb. Powdered Sugar (sifted)
- 1 Dash Salt
- 1 Tablespoon Heavy Cream
Instructions
- Preheat oven to 350 degrees F. Spray a sheet pan with baking spray and set aside.
- Whisk together pumpkin and pumpkin pie spice until it’s totally combined. Beat together with oil and softened butter. Whisk in boiling water until mixture is smooth and combined. Set aside.
- In a measuring cup combine buttermilk, eggs, baking soda, and vanilla. Whisk and set aside.
- In a large bowl, combine flour, sugar, and salt. Pour in the pumpkin mixture and stir until halfway combined. Pour in the buttermilk mixture and stir until combined.
- Pour into the pan and bake the cake for 20 minutes. Remove and allow to cool completely.
- Mix together the cream cheese, butter, powdered sugar, and salt until smooth. Add cream until desired consistency.
- Spread the frosting all over the surface of the cake. Cut into squares and serve. Keep leftovers in the fridge, as frosting will get soft.
Notes
- Store leftover cake in the refrigerator to keep the frosting from getting soft.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg