Pumpkin Cake with Cream Cheese Frosting
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Pumpkin cake with cream cheese frosting is a classic pumpkin recipe. Made of simple ingredients, this pumpkin cake comes together easily.
This pumpkin cake with cream cheese frosting is one recipe that you just have to make – and soon! Every year, I like to make this pumpkin cake sometime around the first week or two of Fall. With just one bite, I’m immediately in the mood to put away all of my summer clothes and decor and pull out my bluejeans and jackets, replace my summer geraniums with bright yellow mums, and enjoy fires on the coolest of evenings.
Being in Georgia, the weather doesn’t always cooperate with that mood, but we’re gently willing it to be so by throwing open our windows each afternoon about dusk to enjoy what coolness we can. I’m especially thankful late in the evenings to be able to snuggle a little deeper under the covers as we listen to the nightly serenade of animals.
Can you tell early Fall is my favorite time of year?
Here’s how I make my pumpkin cake.
Whisk your eggs until they are creamy and light yellow.
Add in your sugar and beat until creamy.
Pour in your pumpkin.
I have a secret for you, I like to keep this stuff stocked in my pantry all year long so I can enjoy pumpkin goodness whenever I like.
Mix until well-combined.
Slowly add in your flour, baking soda, and cinnamon.
Mix until well-combined.
Here’s one other little trick of my pumpkin cake – toffee bits! They absolutely make all the difference in the world.
Add 1/2 of the toffee bits into your pumpkin cake batter and stir them in.
Pour your cake into a 9×13 pan that has been prepared with a non-stick baker’s spray or has been lightly buttered.
Pop it into your oven and bake about 25 minutes or until a toothpick inserted into the center comes out clean. You can follow my tips for how to tell when your cake is done.
Remove from the oven and allow your pumpkin cake to cool completely.
This is a great time to go ahead and make your cream cheese frosting so that it is ready when your cake has cooled.
For this cake, you will only need 1/2 of the cream cheese frosting recipe.
Now comes the fun part, spread your cream cheese frosting on thick!
Now sprinkle the other half of your toffee bits onto the top of your cream cheese frosting.
That makes it just perfect!
Here’s my Pumpkin Cake recipe. Hope you love it!
Pumpkin Cake with Cream Cheese Frosting
Ingredients
- 4 (200 g) eggs
- 1 1/2 cups (297 g) sugar
- 15- ounce (425 g) can pumpkin
- 2 cups (240 g) flour
- 2 teaspoons (8 g) baking powder
- 1 teaspoon (2.6 g) kosher salt
- 1 teaspoon (6 g) baking soda
- 2 1/2 teaspoons (6.5 g) ground cinnamon
- 1 cup (240 g) toffee bits, 1/2 for cake batter + 1/2 for topping (optional)
- 1/2 recipe cream cheese frosting
Instructions
- Preheat oven to 350 degrees and prepare 9×13 baking pan with non-stick baking spray or butter and flour.
- Whisk eggs until light and fluffy. Add sugar and beat until creamy in color.
- Add pumpkin and combine.
- Add remaining ingredients and beat until well-combined.
- Pour into a prepared 13×9 cake pan and bake for 25 minutes until toothpick inserted in the center comes out clean.
- Allow to cool completely and spread cream cheese frosting over the top.
- Sprinkle toffee bits over the top. (optional)
- Keep refrigerated.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Oh wow. Heath. In the pumpkin. I think I just squeeled. Great job!!!!
Thanks so much, Amanda! That means the world from you!!!
Oh my heaven, this looks so good Robyn. Pumpkin is one of my favorite things of fall. Football and the anticipation is another favorite 🙂
Aggie, you would love this cake! It is perfect for a football tailgate cake, too!
This sounds just delicious and I really love using the toffee bits in there! Great recipe!
Thanks so much, Lana!
Oh yum. I love pumpkin and this looks fantastic! I’m so reluctant to say goodbye to summer (yes, I am in denial), but I do love fall food. I’m looking forward to trying this!
As soon as you are ready to be transported straight into Fall, grab this recipe and you’ll get there lickity split!!!
Fantastic cake! I keep pumpkin stockpiled in my pantry also – never know when pumpkin craving will strike!!! The cream cheese frosting and toffee bits make it even more delicious. Thanks for a great recipe.
Yay! You are a woman after my own heart, Mary!
you post the best cake recipes. I am so trying this this week. I love that it’s in a 9×13 pan, perfect for taking to friends houses to WOW them! 🙂 Thanks Robyn!
I absolutely love 9×13 recipes just for that very reason! And you totally made my day with your sweet comment! 🙂
This cake looks SO good! I don’t think I can find toffee bits here in the Dominican Republic, have you made this cake without them? Maybe I can use something else?
You can omit the toffee bits if you aren’t able to find them, or look for a Heath bar and chop it up instead. It’ll be delicious regardless!
Robyn, this cake looks amazing! My mouth is watering and I wish I had a piece right now. 🙂
Thank you, Robin. I wish you lived nearby and I would have shared a piece with you!!!
I can’t wait to make this. I am minus toffee bits and cream cheese. will be making it very soon! Thanks for all the good recipes.
I can’t wait to hear how you like it! You have to wait on the toffee and cream cheese though to make it over the top delicious!
I wish I liked pumpkin! It looks delicious, but I SADLY abhor the taste of pumpkin 🙁 I’m tempted to make it anyway, the toffee looks so yummy! Fall is my favorite season too, and I always feel guilty that I don’t like pumpkins.
The toffee does add a little extra something special, but this cake definitely has the flavor of pumpkin. I wouldn’t feel guilty though, just enjoy all of the other delicious Fall fruits and vegetables!