Ingredients:

  • 1 can (15 oz / 425g) 100% pure pumpkin puree
  • 3/4 cup (177ml) vegetable oil
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs
  • 2 tsp (10ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) baking powder
  • 1/2 tsp (3g) salt
  • 2 tsp (5g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (1g) ground cloves
  • 8 oz (225g) full-fat brick cream cheese, softened
  • 1/2 cup (113g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease your 9x13 inch pan with butter or non stick spray.
  2. Beat the pumpkin puree, oil, and sugar in a large bowl until the mixture is smooth and uniform.
  3. Add eggs one at a time. Beat each egg fully before adding the next, then stir in the vanilla.
  4. Whisk flour, baking soda, baking powder, salt, and spices in a small bowl.
  5. Gradually fold the dry ingredients into the wet batter. Stir until no flour streaks remain, but don't overmix or the cake will get tough.
  6. Pour the batter into the pan and smooth it out.
  7. Bake for 30-35 minutes until a toothpick comes out clean.
  8. Cool the cake completely on a wire rack.
  9. Beat the softened cream cheese and butter on medium high until the color turns pale and fluffy.
  10. Add powdered sugar one cup at a time, alternating with vanilla and salt. Beat until you see stiff, glossy peaks.
  11. Spread the frosting generously over the cake.