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
Your cake looks absolutely, positively wonderful.
I have a pumpkin bar with cream cheese recipe that this is making me crave. I can’t make them because I like to eat the whole pan…
I keep stocked on pumpkin, too, it’s just too good to relegate solely to the colder months. But pumpkin AND toffee bits? Oh yeah, I’m all over that!
Perfectly dreamy combination, isn’t it?
This cake defines fall. Happy indeed, especially with that creamy glaze 🙂
Thanks so much, Marla! That cream cheese frosting takes it right on over the edge to perfection!
Goodness gracious! I’ve got to make this one soon and then back away. Looks too good!
It makes a perfect recipe to share with others!
This sounds so good! The addition of toffee is perfection!
Thank you much, Shelly. It just isn’t the same without them.
The first picture alone had me convinced to make this cake….then your threw in the toffee bits. Oh my goodness….I can only imagine the deliciousness!!!
It rocks me right on into the full-fledged Fall mood!
Love the toffee bits in there. I just picked up some pumpkin and I will be trying this. Maybe for our cow working on Tuesday.
That sounds like my kind of cow working treat!!!
I love anything with pumpkin… so yum. and perfect for fall!
I’m with you, Jenilee!
Toffee AND pumpkin?!? This must be amazingly delicious!!
I think you’ll love it!