Pumpkin Cake with Cream Cheese Frosting

My family is not a huge fan of pumpkin pie. Each person usually eats one piece and then half a pie gets thrown out. But what is Thanksgiving without featuring pumpkin in dessert? This year I opted to make a pumpkin cake to go along with our usual pecan and coconut cream pies. The cake was tall, moist, very rich, and reminiscent of carrot cake.
Just look at all that frosting…who could resist?


Pumpkin Cake with Cream Cheese Frosting
Prep time
Cook time
Total time
Serves: 12-16
  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 2 (heaping) teaspoons cinnamon
  • 2 cups white sugar
  • ¾ cup oil
  • ½ cup applesauce
  • 2 cups canned pumpkin
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 1 cup walnuts
  • ------------
  • ½ cup butter, softened
  • 8 oz. block cream cheese, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  1. First make the cake: Heat oven to 350 degrees. Grease and flour a 13x9 inch baking pan.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and cinnamon.
  3. In a large bowl, combine sugar, oil, and applesauce. Stir in vanilla and pumpkin. Beat in eggs on medium speed, continuing to beat about 2 minutes.
  4. Gradually beat in flour on low speed until combined. Stir in walnuts.
  5. Spread batter into prepared pan. Bake for 40 minutes or until just a few crumbs remain on toothpick. Cool before frosting.
  6. For the frosting: Beat butter and cream cheese until well blended.
  7. Add powdered sugar and vanilla. Beat several minutes until creamy.
  8. Spread frosting evenly on cooled cake.

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