Pumpkin Cake
Moist, soft, & full of fall flavors, Pumpkin Cake is hard to resist!
Foto: Spend With Pennies
Ingredients
- 1 ½ cups all purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ¾ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon salt
- 3 large eggs (room temperature)
- 1 ⅓ cups pumpkin puree
- ¾ cup vegetable oil
- 4 ounces cream cheese (room temperature)
- 4 tablespoons unsalted butter
- 1 ½ to 1 ¾ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
Steps
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Preheat the oven to 350°F.
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In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt.
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Add in the eggs, pumpkin, and oil and stir just until combined.
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Pour the batter into an ungreased 9x9 baking pan.
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Bake for 35 to 40 minutes or until a toothpick comes out clean. Cool completely and frost with cream cheese frosting.
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Combine cream cheese and butter with a hand mixer until fluffy. Add salt & vanilla.
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Add powdered sugar a bit at a time, beating after each addition. Beat on medium speed until fluffy. Do not overmix.
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Spread the frosting over the cooled cake.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (21% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all purpose flour | 1.5 cups | - | - |
| granulated sugar | 1 cup | - | - |
| baking powder | 1.5 teaspoons | Rp 8.000/100g | Rp 12.000 |
| baking soda | 0.75 teaspoon | Rp 8.000/100g | Rp 300 |
| pumpkin pie spice | 1.5 teaspoons | - | - |
| salt | 0.5 teaspoon | - | - |
| large eggs | 3 | - | - |
| pumpkin puree | 1.333 cups | - | - |
| vegetable oil | 0.75 cup | - | - |
| cream cheese | 4 ounces | - | - |
| unsalted butter | 4 tablespoons | - | - |
| to 1 ¾ cups powdered sugar | 1.5 | Rp 8.000/100g | Rp 12.000 |
| vanilla extract | 1 teaspoon | - | - |
| pinch salt | 1 | - | - |
*Estimated market prices, may vary by region
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