Pumpkin Spice Cake Recipe with Cream Cheese Frosting
Moist and easy from-scratch sheet cake with golden raisins and pecans
Ingredients
- 2 cups all purpose flour
- 1 15 oz. can pumpkin puree
- 1 1/2 cups brown sugar
- 4 eggs
- 1/2 cup canola oil
- 1/2 cup buttermilk
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
- 3/4 cup golden raisins
- 3/4 cup chopped pecans
Cream Cheese Frosting
- 8 oz. cream cheese room temperature
- 1 stick butter room temperature
- 2 cups confectioner's sugar
- 2 tsp. vanilla extract
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, whisk pumpkin and eggs together. Add brown sugar, oil and buttermilk. Whisk to combine.
- In a separate bowl, whisk the flour, baking powder, baking soda and spices together. Slowly pour the dry ingredients into the pumpkin mixture and stir to combine.
- Fold in the raisins and pecans.
- Coat a 9x13 baking pan with nonstick cooking spray. Pour the batter into the pan. Bake 35 minutes. Cool completely before frosting.
- To make the frosting, beat the cream cheese, butter and vanilla together in a stand mixer. (Alternatively, use a handheld electric mixer). With the mixer on low speed, add the confectioner's sugar. Increase mixer speed and whip the frosting until fluffy.
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