One of my favorite tastes of fall is pumpkin. I have a number of recipes that I’ve collected over the years that get rave reviews. This cake is definitely one of them!
It is basically a “dump” cake because you dump all the ingredients for the cake in a bowl and mix it up. That’s it! The icing is the same: dump and mix.
Here is what you need for the cake:
- 2 cups sugar
- 4 eggs
- 3/4 cup vegetable oil
- 2 cups pumpkin or 1 – 15-oz. can
- 2 cups flour
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1/2 tsp. salt
Dump it all in a bowl and mix it up. Pour batter into a 13″ x 9″ pan and bake at 350° for 35 minutes. Of course I didn’t think of taking a picture until I had popped it in the oven, but I’m sure you can figure out how to mix everything together. 🙂
Here is what you need for the icing:
- 1 stick butter, softened
- 1 lb. box confectioners sugar (or half of a 2 lb. bag)
- 8 oz. cream cheese, softened
- 2 tsp. vanilla
Dump it all in a bowl and mix it up!
It looks a little chunky at first, but quickly becomes very smooth! Mix for 3-5 minutes until smooth as silk.
And here is the deliciousness! Enjoy!
Pumpkin Cake with Cream Cheese Icing
- Cake Ingredients:
- 2 cups sugar
- 4 eggs
- 3/4 cup vegetable oil
- 2 cups pumpkin or 1 – 15-oz. can
- 2 cups flour
- 2 tsp. cinnamon
- 2 tsp. baking soda
- 1/2 tsp. salt
- Icing Ingredients:
- 1 stick butter, softened
- 1 lb. box confectioners sugar (or half of a 2 lb. bag)
- 8 oz. cream cheese, softened
- 2 tsp. vanilla
Your cake looks fabulous! Sounds easy to make too! Thanks so much for linking up at Sweet Temptations!
It’s SUPER easy and delicious. I hope you enjoy it!
Looks scrumptious. Hubby will love it
I’m sure he will. 🙂 If you like pumpkin, this is an instant favorite. Thanks for stopping by. 🙂
I was just wondering what kind of flour, is it all-purpose or self-rising?
I used all-purpose flour. I hope you enjoy it! Thanks for stopping by. 🙂
Hi, Does the pumpkin need to be cooked 1st or is it grated or something else entirely?
Good question, Nicki. You can definitely use fresh pumpkin, but it would have to be cooked ahead of time. The recipe calls for canned pumpkin, which is pre-cooked. I hope you enjoy it. 🙂
mmmmmmm looks good going to try to make it
Fresh cooked pumpkin works very well. If it’s particularly watery (as it often is), I suggest removing some of the liquid. (Pumpkin should be dewatered before you make it into pie … it took me a few pies before anyone told me that!)
I’m the kind of person that has two-cup batches of leftover cooked, mashed pumpkin conveniently stashed in the freezer (guess how much pumpkin my pie recipe calls for, LOL!). I made this cake the other day (sans icing as I had no cream cheese on hand), and it came out unbelievably moist and yummy. Since I am the only one around here who eats pumpkin, it’s ALL MINE!
Thanks for the tip on the fresh pumpkin, Kim! I don’t use it very often and don’t really remember it being runny, but I’ll take your word for it. I’m glad you enjoyed the cake and I love how YOU will enjoy it! Haha! Thanks for letting me know! 🙂
Making it right now. Smells delicious!
Can you use pumpkin pie spice instead of cinnamon?
Looks delish. what did you sprinkle on top?
It’s just a little bit of cinnamon. 🙂
This is so delicious & simple. I made it as cupcakes and will be making it again. My entire family loved them! Thank you
Yay! I’m so glad you let me know how much your family liked them. Thanks for your sweet comment. 🙂
This is the second year in a row, that I’ve made this. I pinned it to ” My Personal Favorite Pins ” board. Thanks so much for the fabulous recipe!
I love this recipe, the cake and icing are delicious. I just can’t get the time right though. Every time I make it I have to add to the baking time and the cake ends up a little brownish because the center won’t bake well. Any advice?