You will love this moist and delicious cake with a light spice and pumpkin flavor. The cream cheese frosting is a great compliment to the pumpkin, but can easily be served without it. This cake is so easy, you won’t believe it’s from scratch!
Pumpkin Spice Cake Recipe
2 C sugar
1 C oil
1 16oz can pumpkin
2 C flour
2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
In a large mixing bowl with your mixer, beat your eggs until foaming and light colored. Add the sugar and cream until light. Check on the terms page if you need a reminder about creaming ingredients. Your eggs and sugar should look like this:
Add the oil and continue to beat at medium speed until well incorporated. Mix in the canned pumpkin puree.
Add the dry ingredients and spices to the pumpkin mixture. Stir in on low speed, so you do not get a cloud over your mixer.
Once all of the ingredients have been mixed together, scrape down the sides of the bowl with a spatula for a final time and beat for another 30 seconds or so. Lastly, turn the batter out into an non greased tube pan.
Bake for 50-60 minutes at 350F. A cake tester will come out clean (tooth pick works fine) when the cake is done. Start with 50 minutes and add more time in increments of 5 minutes.
Turn the cake upside down and balance it on the center tube part until cool. This will stop the cake from sinking down in the center and allow enough air to circulate underneath the cake.
Cream Cheese Frosting Recipe
3 Tbsp cream cheese – room temperature
2 Tbsp butter – room temperature
2 C confectioners sugar
1/2 tsp vanilla
1 tsp milk
Combine all ingredients with a hand mixer and beat until smooth and creamy. Spread on the top of the cake, when the cake is fully cooled. Allow to drip down the sides a little. For a pretty final touch, garnish with a sprinkle of cinnamon or some finely chopped nuts.