Pumpkin Cake with Cinnamon Cream Cheese Frosting
Pumpkin Cake with Cinnamon Cream Cheese Frosting is the perfect dessert to make for fall.
Servings: 16 servings
Ingredients
For the Pumpkin 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
- 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
Recipe adapted from Great Grub, Delicious Treats