Spiced Pumpkin Cake
This Spiced Pumpkin Cake is super moist, perfectly spiced, and loaded with pumpkin flavour. Spread the sweet smooth Cream Cheese Frosting on top for a delicious fall treat that can be enjoyed all year round.
Ingredients
Pumpkin Cake
- 2 cups flour all-purpose
- 1 tsp baking soda
- 2 tsp baking powder
- ¾ tsp salt
- ¾ tsp cloves ground
- 1 ½ tsp cinnamon ground
- ¾ tsp nutmeg ground
- 1 cup canola oil
- 4 eggs large
- 1 ½ cups sugar granulated
- 1 (15oz) can pure pumpkin
- 1 ½ tsp vanilla extract
Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup butter or margarine softened
- 2 tsp vanilla extract
- 4 cups icing sugar
Instructions
Pumpkin Cake
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Preheat oven to 350°F and grease a 9x13 inch baking pan.
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Whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 3/4 teaspoon salt, 3/4 teaspoon ground cloves, 1 and 1/2 teaspoons ground cinnamon, and 3/4 teaspoon ground nutmeg in a large bowl.
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In a separate bowl, mix 1 cup canola oil, 4 large eggs, 1 and 1/2 cups granulated sugar, 1 (15 oz) can of pure pumpkin, and 1 and 1/2 teaspoons of vanilla extract.
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Pour the dry ingredients into wet and mix until fully combined. Spread the batter evenly into the prepared pan. Bake for 30-40 minutes or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
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Allow to cool completely on a wire rack before frosting with Cream Cheese Frosting. To speed the cooling process up you can place the cake in the refrigerator after about 45 minutes.
Cream Cheese Frosting
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Beat the first 3 frosting ingredients together, add icing sugar gradually, beating until fluffy. Spread over cooled cake.
Recipe Notes
Cover leftover cake and refrigerate up to 5 days.