This may get me banned in certain circles but I am not a fan of the pumpkin spiced latte. I wanted to be, I really did, but it just doesn’t work for me. That being said, I am a huge fan of just about everything else with pumpkin in it. Pumpkin pie, yum. Pumpkin cheesecake, delicious. Pumpkin caramels, yes they do exist and are delightful. Pumpkin zucchini bread, mmmm. And we can’t forget pumpkin cake with cream cheese frosting. It is one of my absolute favorite tastes of fall.
Besides being delicious, I love this cake because it’s easy to make and fairly unpretentious, the epitome of comfort baking. You don’t even have to try to get it out of the pan or worry about decorating it. It serves one purpose, and one purpose alone: being delicious goodness for your belly.
With as easy as this cake is to make it was a perfect one for Sterling to help me on. So he suited up and we got to work.
1 2/3 cups sugar
1 cup vegetable oil
1 16 ounce can puréed pumpkin
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
Combine eggs, sugar, oil & pumpkin until light and fluffy. Mix in dry ingredients. Spread batter into an ungreased 9 x 11 pan. Bake at 350 ° for 40-45 mins. Remove cake from oven when you can insert a knife and pull it out cleanly.
Cream Cheese Frosting
3 ounces softened cream cheese
1/2 cup softened butter
1 teaspoon vanilla
2 cups powdered sugar
Cream together cream cheese and butter. Stir in vanilla. Slowly mix in powdered sugar until fully incorporated.
Once the cake has cooled in the pan, scoop all of the frosting on to it and spread it to the edges.
Then there is only one thing left to do: cut yourself a piece and enjoy it!
Printable recipe: Pumpkin Cake & Cream Cheese Frosting
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