Pumpkin Cake Cream Cheese Frosting
The pumpkin cake you'll make over and over with silky cream cheese frosting decorated simply with a variety of Fall colors and a few piping tips.
Servings: 12 servings
Ingredients
- 2 cups granulated sugar
- 4 large eggs
- 2 3/4 cups all-purpose flour
- 1 cup whole milk
- 1 cup canned pumpkin puree
- 1/2 cup butter melted
- 1/4 cup oil avocado or vegetable oil
- 2 1/2 teaspoons baking powder
- 2 teaspoons vanilla extract
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350°
- Prepare a 13x9 pan with baking spray or use my homemade pan release (recipe linked in post)
- In a large bowl whisk sugar and eggs.
- In the bowl of a mixer place flour, milk, pumpkin, butter, oil, baking powder, vanilla, and pumpkin pie spice until smooth.
- Pour into pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Allow the cake to completely cool before frosting.