Pumpkin Cake with Cream Cheese Frosting
Pumpkin cake with cream cheese frosting is a classic pumpkin recipe. Made of simple ingredients, this pumpkin cake comes together easily.
Servings: 12
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 9x13 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 13x9 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
Calories: 407kcal | Carbohydrates: 72g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 370mg | Potassium: 195mg | Fiber: 2g | Sugar: 54g | Vitamin A: 5941IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 3mg
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