Easy Pumpkin Cake

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Time: 1 hr 45 mins

Makes: 12 servings

Ingredients

FOR THE CAKE
 
Cooking spray
 
2 c. all-purpose flour
 
2 tsp. ground cinnamon
 
1 tsp. kosher salt
 
1 tsp. baking powder
 
1/2 tsp. baking soda
 
1/4 tsp. ground nutmeg
 
1/4 tsp. ground ginger
 
1/2 c. (1 stick) butter, softened
 
1 c. packed brown sugar
 
1/2 c.  granulated sugar
 
4  large eggs
 
1 tsp. pure vanilla extract
 
(15-oz.) can pumpkin puree
 
FOR THE FROSTING
 
1  (8-oz.) block cream cheese, softened
 
4 tbsp. butter, softened
 
2 c. powdered sugar 
 
1 tsp. pure vanilla extract
 
Pinch kosher salt
 
Crushed gingersnaps, for topping

Instructions

Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger. 

In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla and pumpkin puree and beat until incorporated. Add dry ingredients and mix until just combined. 

Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely. 

Meanwhile, make frosting: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and butter until smooth. Add powdered sugar and beat until no lumps remain, then add vanilla and a pinch of salt. 

Lift cake out of pan by parchment paper and place on serving platter or cutting board. Frost cake using an offset spatula and top with crushed gingersnaps.

Publication: delish

Author: 

Image: PARKER FEIERBACH

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