My aunt shared her pumpkin cake recipe with me when we were baking it together for an event that we had. It was a total hit! I just had to have the recipe for myself and she gave it to me..I edited the recipe just a tad and added the frosting... So, the inspiration to make this recipe definitely came from her. Fluffy, soft pumpkin cake with a creamy cinnamon frosting. Its very Fall festive! You can't go wrong here. This cake recipe is super easy to follow and will be a crowd pleaser!
Pumpkin Cake with Cinnamon Cream Cheese Frosting
1 ⅓ cups granulated sugar
⅔ cup coconut or vegetable oil
1 stick melted butter, salted or unsalted
2 cups pumpkin puree
1 ½ tsp vanilla extract
2 ½ tsp pumpkin pie spice
2 cups all purpose flour
1 tsp baking soda
¼ tsp kosher salt
Preheat the oven to 350 degrees Fahrenheit and butter a 9x13 baking dish.
In a large bowl, whisk the eggs, sugar and vanilla extract. Add the pumpkin pie spice, cinnamon and whisk till combined.
Slowly whisk the butter and oil. Add the flour, baking soda and salt. Whisk until combined.
Pour in the baking dish and bake for about 35-40 minutes. Until a toothpick comes out clean.
Cinnamon Cream Cheese Frosting
8 oz cream cheese, softened
2 tbsp unsalted butter, softened
½ tsp vanilla extract
1 tsp cinnamon
1 ¼ cups powdered sugar
Using a hand mixer, cream together the cream cheese and butter until combined. Next, add the vanilla extract and continue mixing. Slowly add the powdered sugar and cinnamon and continue mixing until creamy.
Once the cake comes out of the oven, allow it to cool completely. Then, frost the cake with the cream cheese frosting and sprinkle a little more cinnamon on top. Cut and serve into rectangular pieces. Enjoy!