This easy pumpkin dessert is not only moist and flavorful but also features a decadent cream cheese frosting that perfectly complements the warm spices.
Ingredients
Scale:
1 ½ cups all-purpose flour
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
4 large eggs
½ cup vegetable oil
8 oz cream cheese, softened
½ cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan thoroughly to ensure easy removal of the cake.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
Add the pumpkin puree, eggs, and vegetable oil to the dry ingredients. Mix with a handheld mixer or whisk until everything is well blended and the batter is smooth.
Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
While the cake is baking, prepare the cream cheese frosting by beating the softened cream cheese and unsalted butter together using an electric mixer until creamy and smooth.
Gradually add the powdered sugar and vanilla extract, mixing until everything is well combined and fluffy.
Once the cake is fully baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. Then, use a toothpick to poke holes all over the top of the cake.
Spread the cream cheese frosting evenly on top of the warm cake, allowing some of it to seep into the holes for extra gooeyness. Let it cool completely before serving.
