I decided that September means fall and that it is time to get baking some of those delicious fall recipes I had been saving! This pumpkin spice cake is so easy to make and once you add cream cheese frosting it’s over the top yummy. All the tastes of fall in one pan, you make it in just one bowl too.
I’m not saying Grandma S was a liar but this recipe clearly makes a pumpkin spice cake not bars like it says! Last year I tried this recipe but, as you can see there was no flour listed originally. I figured it was not needed! Nope, it made a really gross gooey mess that I still ate spoonfuls of to try and convince myself it wasn’t a total failure. After consulting with similar recipes in my collection and online I determined that this definitely does need flour and that was what was wrong with the recipe. Possibly 2 cups is too much and that’s why its a cake and not bars. I’m not complaining because it is an amazing pumpkin spice cake that I’ll be making at least once a season.
I know it’s just a mix up but could we make frosten happen? Much more exciting than just frost!
The recipe says to frost but didn’t say with what type of frosting. I talked to so people in the Vintage Recipe Test & Swap group on Facebook and decided to go with a cream cheese frosting. It was a great choice and goes perfectly! I can’t imagine making it with any other frosting. This handmade cream cheese frosting is possibly my favorite frosting of all time. And it is so easy to make! Be sure to check the re
Tips for making pumpkin spice cake
- Be sure that you buy pumpkin puree not pumpkin pie filling. The filling already has sugar and spices.
- Wait until the cake is completely cool before you frost.
- Store in the refrigerator.
It’s always nice to find recipes that don’t require you to dirty up lots of dishes! This one is mixed all in one bowl. I think it’s just as easy to make this pumpkin cake from scratch as it would be using a mix. Seriously the hardest part is waiting for it to cool so you can frost it then try it!
I cut the cake into 24 smaller sized squares and thought it actually might have tasted better after being refrigerated overnight. Of course I love cake no matter what.
Pumpkin Spice Cake with Cream Cheese Frosting
The perfect Pumpkin Spice Cake for fall. Tasty moist cake topped with a decadent cream cheese frosting.
Store in the refrigerator once cooled and frosted.
- 4 eggs
- 2 Cups sugar
- 1 Cup oil
- 1 can pumpkin puree not pumpkin pie filling 15 ounces
- 2 Cups flour
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon ginger
- In a large mixing bowl beat eggs, sugar, oil, and pumpkin.
- Stir in remaining ingredients.
- Pour into a greased 9×13 pan. Bake in a preheated oven for 25-30 minutes at 350.