This delicious and easy Pumpkin Cake recipe could be my favorite cake of the season with its perfect texture, blend of spices, and smooth cream cheese frosting.
Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add powdered sugar, mixing well for 2-3 minutes. Mix in vanilla and cinnamon.
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Make Ahead and Storing Instructions: The cake can be made ahead and stored in the fridge (covered well) for 2-3 days.Freezing Instructions: Frosted Pumpkin Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.Pumpkin Cupcakes2-layer Cake: Pour batter evenly into two 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.