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4.75 from 8 votes

Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting

This Pumpkin Cake is the most amazing pumpkin cake you will ever make! Perfectly spiced and moist and topped with the most epic cream cheese whipping cream frosting!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: easy pumpkin dessert, fall recipes, pumpkin cake, Pumpkin Cake with Cream Cheese Frosting, pumpkin cake with cream cheese frosting recipe, pumpkin dessert, pumpkin recipe, pumpkin sheet cake
Servings: 16 servings
Author: Alyssa Rivers

Ingredients

  • 4 large eggs
  • 1 ⅔ cups granulated sugar
  • 1 cup vegetable oil
  • 1 (15-ounce) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon

Cream Cheese Whipping Cream

  • 8 ounces softened cream cheese
  • 1 ½ cups chilled heavy whipping cream
  • 1 cup powdered sugar

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Spray a 9 x 13 x 2-inch pan and set aside.
  • In a large mixing bowl, combine 4 large eggs, 1 ⅔ cups granulated sugar, 1 cup vegetable oil, and 1 (15-ounce) can pumpkin puree until smooth.
  • In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon baking soda, and 2 teaspoons ground cinnamon. Add the flour mixture to the sugar mixture and mix until combined.
  • Add the batter to the prepared baking pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center and the center springs back when you press on it lightly. Remove the cake from the oven and let it cool completely.
  • Once the cake is cool, prepare the cream cheese whipping cream frosting by adding 8 ounces softened cream cheese, 1 ½ cups chilled heavy whipping cream, and 1 cup powdered sugar to a large bowl. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip on high until combined and fluffy.
  • Smooth the frosting over the top of the cooled cake and store in the refrigerator until you are ready to serve it.

Notes

Updated on October 29, 2019
Original Post on September 15, 2018

Nutrition

Calories: 440kcal | Carbohydrates: 44g | Protein: 5g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 337mg | Potassium: 130mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4723IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg

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