Pumpkin Cake

Pumpkin Cake | How to be Awesome on $20 a Day

A moist and flavorful pumpkin cake topped with silky cream cheese frosting is a winner the world around.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 9x13-inch cake 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian



For the cake

  • 4 eggs
  • 12/3 cups sugar
  • 1 cup vegetable oil
  • 1 15 ounce can pumpkin puree
  • 2 cups all-purpose flour, sifted
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda

For the frosting

  • 8 ounces cream cheese, softened
  • 4 ounces (1 stick) butter, softened
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract


For the cake

  1. Preheat oven to 350 and lightly spray a 13×9 inch pan with non-stick spray.
  2. Beat together the eggs, sugar, vegetable oil, and pumpkin until light and smooth. I used a mixer, but a wooden spoon and a strong arm should also work.
  3. Sift together the fllour, baking powder, cinnamon, salt, and baking soda. Gently stir the dry ingredients into the wet ingredients until combined.
  4. Pour the batter into your cake pan, and even it out. Bake for about 30 minutes or until a toothpick comes out clean. You’ll know it’s almost ready when your house starts to smell outrageously awesome.
  5. Allow the cake to cool completely before frosting.

For the frosting

  1. Using an electric mixer, beat together butter and cream cheese until smooth and light. I just left my stand mixer running while I sifted my powdered sugar, about three to five minutes.
  2. Don’t skip the sifting of the powdered sugar. You want your frosting to be super smooth. Slowly add it to the bowl, beating until combined. I like to turn the mixer up to high for about 30 seconds at the end to make sure everything’s smooth and light.
  3. Just go ahead and spread all the frosting on to the cake. It’s the perfect thickness. Because I live in a warm climate, I store my cake in the fridge, but it tastes great either way, and it’s not going to last long enough to worry about it.


Keywords: Pumpkin, Cake

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