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pumpkin cake

Pumpkin Cake with Cinnamon Cream Cheese Icing

Deliciously moist with a flavour reminiscent of spice cake - this Pumpkin Cake with Cinnamon Cream Cheese Icing is perfect for any occasion. Adapted from Paula Deen's recipe on Eat Cake For Dinner
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 servings
Author Family Food and Travel

Ingredients

  • 1 cup salted butter
  • 1 cup white sugar
  • 3/4 cup packed brown sugar
  • 4 eggs
  • 15 oz pure pumpkin puree
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup 2% milk

Instructions

  1. Preheat oven to 350.
  2. Spray two cake pans with cooking spray and set aside.
  3. In a stand mixer beat sugars and butter together until whipped.
  4. In a separate bowl mix together flour, baking powder, cinnamon, pumpkin pie spice, baking soda and salt.
  5. Beat eggs into butter/sugar mixture one at a time then add pumpkin puree and mix until combined.
  6. *the mixture will appear separated but will come back together once you add the flour mixture.
  7. Add flour mixture in batches to stand mixer, alternating with cold milk until all ingredients are mixed.
  8. Divide evenly between the two greased cake pans and bake for 35-40 mins or until a toothpick inserted comes out clean.
  9. Cool in pans for 10 mins then transfer to wire racks.