Pumpkin Cake Recipe with Cream Cheese Frosting
Easy pumpkin cake recipe with homemade cream cheese frosting.
Servings: 9 X 13 cake
Ingredients
For the Pumpkin Cake
- 2 cups whole wheat pastry flour or all purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 15 oz canned pumpkin
- 4 eggs
- ¾ cup pure maple syrup
- ½ cup brown sugar
- ⅓ cup extra virgin olive oil
- 1 tablespoon vanilla extract
For the cream cheese frosting
- ⅓ cup plain 0% greek yogurt
- ¾ cup powdered sugar
- 8 oz cream cheese softened
Instructions
- In a bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt
- In a separate larger bowl, use mixers to beat together the pumpkin, eggs, maple syrup, brown sugar, vanilla, and olive oil
- Add the dry ingredients to the wet and beat until combined
- Grease a 9 X 13 dish (mine was a 3 qt) and pour the batter in, smoothing out the top
- Bake at 350 degrees for 35 - 45 minutes, until a toothpick inserted comes out clean
- Allow cake to cool before frosting
- To make the frosting, beat together the greek yogurt, powdered sugar, and cream cheese until fluffy
- Frost cooled cake and enjoy!
- Store leftovers in the fridge for up to 3-4 days for best results
Notes
The frosting is sweet but not overly sweet. If you prefer a sweeter frosting, just add more powdered sugar to taste and beat to combine.
If you use a different size pan, it will affect cook time. Just keep a close eye on it and cook until the top is done and a toothpick inserted comes out clean
Nutrition
Serving: 1g | Calories: 264kcal | Carbohydrates: 39g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 51mg | Sodium: 348mg | Fiber: 3g | Sugar: 18g