Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 large eggs (room temperature)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 8 oz cream cheese (softened, for frosting)
- ½ cup butter (softened, for frosting)
- 2 cups powdered sugar (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two round 9-inch cake pans.
- In a mixing bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, blend pumpkin puree, eggs, vegetable oil, and vanilla until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool in pans for about 10 minutes before transferring to wire racks to cool completely.
- While cooling, prepare the cream cheese frosting by beating softened cream cheese and butter until fluffy; gradually add powdered sugar and vanilla extract.
- Once cooled, frost between layers and top the entire cake with frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 25g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg