Ingredients
Instructions
Make the Cake
- Preheat the oven to 350°F. Spray a Bundt pan or 9 × 13-inch baking dish with cooking spray, or grease with butter and dust lightly with flour.
- In a medium bowl, whisk together the 3½ cups flour, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp salt and 2¼ tsp baking soda until thoroughly combined.
- In a large mixing bowl, combine the 4 eggs, 1 cup vegetable oil, 1 cup sugar, ⅔ cup water, 15 oz. pumpkin puree and 1 tsp vanilla. Mix until completely blended and smooth. A stand mixer, hand mixer or whisk will all work.
- Add the dry ingredients to the pumpkin mixture and mix just until thoroughly combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Begin checking at 60 minutes.
- For a 9 × 13-inch cake, expect approximately 60–70 minutes of baking time. A Bundt cake may take as long as 75–80 minutes. Continue checking every 5–6 minutes as needed rather than baking strictly by time.
- For a Bundt cake, let the cake cool in the pan on a wire rack for about 10–15 minutes. Place a serving platter upside down over the pan, hold the platter and pan securely together, and invert to release the cake. Let cool completely before frosting.
- For a 9 × 13-inch cake, leave the cake in the baking dish and let it cool completely on a wire rack before frosting.
Make the Cream Cheese Frosting
- In a large mixing bowl using a stand mixer or hand mixer, beat the 8 oz. softened cream cheese and 2 oz. / half stick softened butter together until smooth and completely blended.
- Add the 1 lb. confectioners' sugar and beat until smooth.
- Add the 2 tsp vanilla and mix again.
- If the frosting is too thick, beat in 1 tsp milk or half-and-half at a time until it reaches a smooth, spreadable consistency.
- Spread the frosting over the completely cooled cake.
- Refrigerate the frosted cake for about 30 minutes to help the frosting set. Remove it from the refrigerator at least 30 minutes before serving.
Notes
- Heirloom recipe: This treasured family recipe came from Grandma Ruth's handwritten recipe box and may originally have come from her aunt.
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling. Pan choice: The cake can be baked as a Bundt cake or in a 9 × 13-inch baking dish. The baking time and removal method differ, so follow the directions for the pan you're using.
- Doneness: Baking times can vary by pan and oven. Begin checking at 60 minutes and rely on the toothpick test rather than the clock alone.
- Frosting is optional: This cake is moist and flavorful enough to serve without frosting, although Grandma Ruth's tangy cream cheese frosting makes it especially good.
- Serving temperature: Because of the cream cheese frosting, store the frosted cake in the refrigerator. For the best flavor and texture, let it sit at room temperature for about 30 minutes before serving.
- For all seasons: Pumpkin cake doesn't have to be a fall-only dessert. This one works beautifully for parties, potlucks, holidays and family gatherings any time of year.