Pumpkin Spice Cake
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Servings: 6 to 8
- Course: Dessert
Enjoy the tasty flavor of pumpkin all season long with this decadent Pumpkin Spice Cake recipe! See how easy it is in our video here.
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Bake this Pumpkin Spice Cake in a Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining and the cakes will slide out with ease.
Ingredients
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 teaspoon ground nutmeg
- 1 tablespoon ground cinnamon
- 1 cup vegetable oil
- 5 eggs
- 2 cups pumpkin puree
- 2 Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining
- For the Cream Cheese Frosting:
- 3 cups cream cheese
- 6 cups sifted powdered sugar
- 3 tablespoons heavy whipping cream
Directions
Step 1
PREHEAT the oven to 350°.
Step 2
MIX together the flour, sugar, baking soda, baking powder, nutmeg and cinnamon in a large bowl until combined and set aside.
Step 3
WHISK together the vegetable oil, eggs and pumpkin puree until completely combined and pour it into the dry ingredients bowl and mix in completely.
Step 4
POUR the batter evenly into 2 separate Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining.
Step 5
BAKE at 350° for 30 minutes or until the top is lightly brown and the center is firm and
Step 6
REMOVE the cake from the pans after they have been cooled to room temperature and then peel off the parchment paper. Set the cakes aside.
Step 7
WHIP the cream cheese on high speed in a standing mixer with the paddle attachment until it is light and fluffy, about 5 minutes.
Step 8
ADD in the powdered sugar and heavy cream and mix on low speed until incorporated and then mix on high speed for 2 minutes.
Step 9
ICE the double layered cake on the sides and top until the cream cheese frosting is gone.
Step 10
SERVE at room temperature.
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