Simple Pumpkin Cake Recipe
Yes, I’ve definitely been on a pumpkin kick this fall, and this simple pumpkin cake recipe fits nicely in our recent lineup of pumpkin treats!
I found this recipe in the November Taste of Home edition called Best Loved Cookies, where they actually dubbed them pumpkin bars.
In my opinion, these didn’t turn out like what I would call a BAR, rather, a simple and yummy pumpkin cake.
Pumpkin cake recipe!
So, it’s up to you whether or not you call these pumpkin bars or pumpkin cake. To me, a bar is a little more dense and certainly easier to pick up and eat. In my mind, this dessert belongs on a plate with a fork.
Regardless, it’s super yummy. The cream cheese frosting also tastes amazing, making this simple pumpkin cake an easy alternative to some of the more involved pumpkin dishes you may have seen on Pinterest.
This simple pumpkin cake recipe should be refrigerated after it’s frosted, and it really only tastes more moist and delicious after spending a little time chilling in the refrigerator.
This is the kind of dessert that just disappears in no time in my house. It’s really super-yummy and even better—easy to make!
Hope you enjoy this wonderful and simple pumpkin cake recipe this fall!
More pumpkin recipes!
Prep Time: 15 minutes
Cook Time: 25 minute to 30 minutes
Total Time: 40 minutes
1 2/3 cups sugar
1 cup canola oil
1 can 15 oz. pumpkin
2 cups all-purpose-flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Cream cheese frosting
8 oz. cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla
6 cups powdered sugar
1. In a large bowl, beat eggs, sugar, oil and pumpkin until well blended. Combine flour, cinnamon, baking powder, baking soda and salt: gradually add to pumpkin mixture, mix well. Pour into and ungreased 9x13 baking pan.
2. Bake at 350 degrees for 25 to 30 minutes or until set. Cool completely.
3. For frosting, beat the cream cheese, butter, and the vanilla with and electric mixer until well blended. Gradually beat in powdered sugar. Spread over cake. Store cake in refrigerator.
Recipe adapted from Taste of Home.