Pumpkin Spice Cake

Celebrate fall with this from-scratch pumpkin spice cake. Serve with a simple dollop of whipped cream or cover with rich cream cheese frosting and chopped nuts.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 22

Total Time 52

Servings

Calories 508kcal

Author Julie Clark

Ingredients

1/2 cup shortening or butter
1 1/4 cups granulated sugar
2 large eggs (beaten)
2 1/4 cups sifted cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice*
1 cup solid-pack pumpkin
3/4 cup milk

For the frosting:

8 ounces cream cheese (softened)
3/4 cup salted butter (softened)
3 1/2 cups powdered sugar confectioner's sugar
1 tablespoon vanilla extract
1 cup chopped pecans optional for topping

Instructions

Preheat the oven to 350 degrees.
In a stand mixer, cream the shortening, then gradually add the sugar and continue creaming until it is light and fluffy. Blend in the eggs.
In a separate bowl, sift together the flour, baking powder, soda, salt and spices. Set aside.
In a small bowl, whisk together the pumpkin and milk.
Add the dry ingredients alternately with the pumpkin mixture to the egg mixture, beginning and ending with dry ingredients.
Grease and flour two 9" round cake pans. Pour the batter into the prepared pans, dividing equally.
Bake the cakes in a 350 degree oven for 20-22 minutes or until the top center of the cake bounces back when you touch it.
While the cake is baking, prepare the cream cheese frosting.
Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2 minutes. With the mixer on low speed, add the powdered sugar, 1/2 a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 3 minutes.
Place one cake down on a cake plate. Frost the top of this cake with a thick layer of frosting.
Then place the second cake on top of the frosted layer.
Frost the top and sides of the cake, getting the frosting as even as possible.
If desired, press the chopped pecans around the outside of the cake immediately after frosting.
Store the cake in the refrigerator.

Video

Notes

*In place of the pumpkin pie spice, you could use 1/2 teaspoon each of ginger and nutmeg.

Refer to the article above for more tips and tricks.

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition