Pumpkin Cake with Cream Cheese Icing

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!

 

 

17 Responses to “Pumpkin Cake with Cream Cheese Icing”

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  1. Kathryn says:

    Your cake looks fabulous! Sounds easy to make too! Thanks so much for linking up at Sweet Temptations!

  2. kewkew says:

    Looks scrumptious. Hubby will love it

  3. Cindy says:

    I was just wondering what kind of flour, is it all-purpose or self-rising?

  4. Nicki says:

    Hi, Does the pumpkin need to be cooked 1st or is it grated or something else entirely?

    • Ginny says:

      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. :)

  5. rick says:

    mmmmmmm looks good going to try to make it

  6. Kim says:

    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!

    • Ginny says:

      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! :)

  7. Karrie says:

    Making it right now. Smells delicious!

  8. Madison says:

    Can you use pumpkin pie spice instead of cinnamon?

  9. Alyce Coleman says:

    Looks delish. what did you sprinkle on top?

  10. Aubrey says:

    This is so delicious & simple. I made it as cupcakes and will be making it again. My entire family loved them! Thank you

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