Pumpkin Cake with Cream Cheese Frosting

This batter can be used to make a delicious bundt cake, layered cake or cupcakes to share for any special gathering.

Pumpkin Cake with cream cheese frosting
  • Prep Time20 min
  • Ready in1 hour

    Ingredients

    Pumpkin Cake

    • 2 c. all-purpose flour
    • 2 tsp baking soda
    • 1/2 tsp salt
    • 1/4 tsp each ground cloves & grated nutmeg
    • 2 tsp ground cinnamon & 1 tsp ground ginger
    • 4 eggs
    • 2 c. sugar
    • 1 c. extra virgin olive oil
    • 2 c. pumpkin puree

    Cream Cheese Frosting

    • 2/3 c. unsalted butter, room temperature
    • 2 8-oz pkgs cream cheese, room temperature
    • 1 1/2 c. sifted powdered sugar
    • 2 Tbsp sour cream
    • 1 tsp vanilla extract
    • 1 tsp lime juice

    Cooking Instructions

    1

    Preheat oven to 350°. Butter a 9-inch bundt pan*.

    2

    Whisk all ingredients through ginger in a mixing bowl. In a separate bowl, beat together sugar and eggs until light and fluffy. Beat in oil and pumpkin. Fold in dry ingredients until just combined. Pour into prepared pan and bake about 35 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.

    3

    Using an electric mixer, beat cream cheese and butter until smooth. Add sugar alternately with sour cream, about three additions of sugar to two additions of sour cream. beat until smooth and creamy. Mix in the vanilla and lime juice. Spread onto cake and serve!

    Note

    4

    *Prepare 2x if you’re making a layered cake. This batter is also great for cupcakes!

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