A secret ingredient makes this perfectly moist spiced Fall cake stand out from all the others!
Pumpkin Cake with Cream Cheese Frosting
My first job was at McDonald’s, I believe I was 14 years old when I started. Each summer it was something different, from waitressing to babysitting.
I struggled through college not knowing what I wanted to be when I grew up. In the meantime, I worked at a credit union as a teller making $8/hour. That job title isn’t even used anymore! I loved that job, but couldn’t live on that wage so I left to go to a bank. I stayed there for 4 years, but should have left after 4 days. I was intensely bored. The time went by so painfully slow, I dreamed up projects to improve efficiencies around the bank to pass the time.
I finally left, but the move was worse. I worked for a school district in a position they described as fun and challenging. I found myself in a big conference room, stacked with boxes of tests that I had to sort through and distribute to all of the schools in that district. And then return to pick them all up. Not to mention the people I worked for were awful. I remember crying so hard on the way home that I couldn’t even see, so I pulled over at a park and just sobbed until I couldn’t cry anymore. I left when the school year was over and never looked back.
I had been hired to work in IT for our local healthcare system. Working for that department for 15 years will forever be the best real job I ever had. I was hired as an Administrative Assistant, but I was later promoted to Office Coordinator. I stayed there for the people, the flexibility, the fast pace, the challenge, the education that only experience can teach, and the character building.
The combination of experience and mentoring I received from the people I worked with and for is unmatchable. I worked with some absolutely fantastic people who get credit for helping me to build my character to what it is today. I really owe a lot of them a huge thank you for their contribution to my success today!
I think we need to celebrate them with a slice of this Pumpkin Cake! If you like pumpkin as much as I do, then I think you’ll love Cranberry Pumpkin Cake, Pumpkin Bread, Pumpkin Pie Cake Bars, and Pumpkin Pecan Cobbler, too!
What You’ll Need for the Cake:
- 1 (15 oz) can Pure Pumpkin
- 1 2/3 cups Sugar
- 3/4 cup Oil
- 1/4 cup Orange Juice
- 4 Eggs
- 1 tsp Vanilla
- 2 cups Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cloves
And the Cream Cheese Frosting:
- 1 (8 oz) Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 3 tbsp Milk
- 1 tsp Vanilla
- 4 cups Powdered Sugar
How to Make Pumpkin Cake
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
- In a large bowl, whisk together 1 (15 oz) can pure pumpkin, 1 2/3 cups sugar, 3/4 cup oil, 1/4 cup orange juice, 4 eggs, and 1 tsp vanilla.
- In a separate bowl, whisk together 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ground ginger, and 1/2 tsp ground cloves.
- Gradually mix the dry ingredients into the wet and mix until well combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the frosting by beating together 1 (8 oz) softened cream cheese, 1/2 cup softened butter, 3 tbsp milk, and 1 tsp vanilla together. Once mixed, gradually beat in 4 cups powdered sugar until smooth and creamy.
More Pumpkin Recipes:
- Pumpkin Cheesecake Crescent Muffins
- Vegan Pumpkin Oatmeal Squares
- Cranberry Pumpkin Cake
- Pumpkin Bread
- Thanksgiving Pumpkin Pie Turkeys
- Pumpkin Pie Cake Bars
- 3-Ingredient Pumpkin Muffins
- Pumpkin Pecan Cobbler
- No Bake Triple Layer Pumpkin Pie
- Vegan Pumpkin Coffee Cake
- Pumpkin Cheesecake Snickerdoodles
- Easy Pumpkin Pie
- Pumpkin Bread with Crumb Topping
- Pumpkin Cream Cheese Muffins
- Baked Pumpkin Cinnamon Sugar Donuts
- Pumpkin French Toast
- Vegan Pumpkin Snickerdoodle Cookies
Pumpkin Cake
Pumpkin Cake, a secret ingredient makes this perfectly spiced cake for Fall stand out from all the others!
Ingredients
Cake
- 1 (15 oz) can Pure Pumpkin
- 1 2/3 cups Sugar
- 3/4 cup Oil
- 1/4 cup Orange Juice
- 4 Eggs
- 1 tsp Vanilla
- 2 cups Flour
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cloves
Cream Cheese Frosting
- 1 (8 oz) Cream Cheese, Softened
- 1/2 cup Butter, Softened
- 3 tbsp Milk
- 1 tsp Vanilla
- 4 cups Powdered Sugar
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.
- In a large bowl, whisk together pumpkin, sugar, oil, orange juice, eggs, and vanilla.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ground ginger, and ground cloves.
- Gradually mix the dry ingredients into the wet and mix until well combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Make the frosting by beating together softened cream cheese, softened butter, milk, and vanilla together. Once mixed, gradually beat in powdered sugar until smooth and creamy.
