Super easy, moist pumpkin cake with a coffee-laced cream cheese frosting. It’s a large batch so is enough to feed a crowd and it’s the perfect last minute dessert for T-day!
Preheat the oven to 350ºF. Lightly grease and flour a 15×10″ jelly roll pan.
In a large mixing bowl, beat the eggs with an electric mixer until foamy. Add in the sugar, butter and pumpkin and continue to beat at medium speed for about 2 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spice. Add the dry ingredients to the pumpkin mixture and beat on low speed until combined.
Pour the batter into the prepared pan, smoothing the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
In a large mixing bowl, beat together the cream cheese, butter, vanilla and spices until fluffy. Blend in the coffee until smooth.
Beat in the powdered sugar, 1 cup at a time, until you’ve reached the desired consistency. Spread frosting on the cooled cake using an offset spatula. Then, cut and serve!
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This recipe was fantastic! Put it together so quickly and easily on Thanksgiving Day as I was not in the mood to make a pumpkin pie. Everyone loved it! The icing is awesome! I will definitely make it again.
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Serves: 12 Level: Intermediate
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by Beth Pierce in
Desserts
Prep: Cook:
Serves: 16 Level: Easy
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