Pumpkin Cake with Cinnamon Cream Cheese Frosting
This deliciously moist Pumpkin Spice Cake with Cream Cheese Frosting is the perfect fall dessert. Packed with all the flavors of fall, spiced perfectly, baked to perfection, and frosted with an incredible creamy frosting.
Servings: 16 servings
Ingredients
For the Cake
- 2 ½ cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¾ teaspoon cloves
- ¾ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 ⅓ cups shortening
- 2 ½ cups sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 15-ounce can pumpkin puree
- 1 cup pecans, chopped
For the Cinnamon Cream Cheese Frosting
- 8 ounce cream cheese
- ½ cup butter, room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1 teaspoon cinnamon
Instructions
For the Pumpkin Cake
- Preheat the oven to 300° and grease and flour a 13x9 baking dish. Set aside.
- In a large bowl, beat shortening, sugar, eggs, vanilla and pumpkin puree together until creamy.
- In a medium bowl, whisk flour, baking powder, baking soda, cloves, cinnamon, nutmeg and salt together.
- Mix dry ingredients into wet ingredients until combined. Stir in chopped pecans and spoon cake batter into the prepared baking dish (batter will be thick).
- Bake for approximately 60-70 minutes or until a wooden toothpick inserted in the center comes out clean.
- Let cool completely.
For the Cinnamon Cream Cheese Frosting
- In a medium bowl, beat cream cheese and butter together until light and fluffy. Add vanilla and cinnamon, mix well.
- Slowly add powdered sugar and beat until creamy.
- Let cake cool completely before adding frosting.
Notes
- Measure Properly. Gently scoop the flour out with a spoon and pour it into your measuring cup until it's overflowing. Then, level it off with the flat of a knife. This keeps the flour from packing and makes sure you use the proper amount of flour.
- Don't Overmix. Mix your wet and dry ingredients until just combined to limit the amount of gluten in the dough to keep it tender.
- Cool the Cake. Always let your cake cool completely before frosting it or the frosting will simply slide right off the cake.
- Storing Tips: Store the cake in a cake container or large airtight container in the refrigerator for up to a week. For longer storage, you can place it in the freezer and freeze it for up to a month.