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Better Than Sex Pumpkin Cake

An indulgent pumpkin cake with a rich cream cheese frosting that is perfect for fall gatherings.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract for frosting
  • 1/2 cup chopped pecans optional

Equipment

  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • 9x13 inch baking pan
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Grease your 9x13 inch baking pan with cooking spray or butter.
  3. In a mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. In another bowl, combine the sugar, oil, pumpkin puree, eggs, and vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Pour the batter into the prepared baking pan and smooth the top.
  7. Bake for 30 to 35 minutes or until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack.
  9. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Frost the cooled cake generously.

Notes

Let the cake cool completely before frosting to avoid melting the cream cheese frosting.