Quick and Easy Pumpkin Cake Recipe
🕒 Cook Time: 45 minutes
🕒 Prep Time: 15 minutes
🕒 Total Time: 1 hour
🥮 Description: Indulge in the delightful flavors of fall with this Quick and Easy Pumpkin Cake recipe. Perfect for any occasion, this moist and flavorful cake is sure to be a crowd-pleaser.
🍽 Recipe Category: Dessert
🔍 Keywords: < 60 Mins, For Large Groups, Easy
📝 Recipe Yield: 1 13×9 inch pan
👨👩👧👦 Recipe Servings: 15
🔶 Nutritional Information (Per Serving):
- Calories: 228.4
- Fat Content: 16.2g
- Saturated Fat Content: 9.8g
- Cholesterol Content: 100.7mg
- Sodium Content: 104.8mg
- Carbohydrate Content: 19g
- Fiber Content: 0g
- Sugar Content: 18.2g
- Protein Content: 2.4g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 can | Pumpkin pie filling |
| 1 cup | Sugar |
| 1.5 cups | All-purpose flour |
| 4 | Eggs |
| 1 tsp | Ground cinnamon |
| 1 tsp | Ground nutmeg |
| 1 tsp | Allspice |
| 1/2 cup | Unsalted butter |
| 1/2 cup | Shortening |
| 1 block | Philadelphia Cream Cheese |
| 1.25 cups | Powdered sugar |
| 1 tsp | Vanilla extract |
| 2 cups | Whipping cream |
| 1/4 cup | Chopped walnuts (optional) |
Instructions:
-
In a microwave-safe bowl, combine the shortening and unsalted butter. Microwave until melted, ensuring they are mixed well. Set aside to cool.
-
In a medium mixing bowl, combine the pumpkin pie filling, sugar, eggs, ground cinnamon, ground nutmeg, allspice, and the cooled shortening-butter mixture.
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Using a hand mixer or stand mixer, blend the ingredients on medium speed for approximately 2 minutes until well combined.
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Gradually add the all-purpose flour and continue to mix until smooth.
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Stir in 1 cup of whipping cream until fully incorporated.
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Optionally, fold in chopped walnuts if desired.
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Pour the batter into a greased 13×9 inch cake pan, spreading it evenly.
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Preheat your oven to 325°F (165°C) and bake the cake for about 45 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, remove the cake from the oven and allow it to cool completely on a wire rack.
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While the cake is cooling, prepare the icing. In a separate mixing bowl, whip the Philadelphia Cream Cheese until smooth.
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Add the unsalted butter and continue to whip until well combined.
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Mix in the vanilla extract followed by 1 cup of powdered sugar.
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Gradually add 1 tablespoon of whipping cream and mix until smooth.
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Incorporate another cup of powdered sugar, followed by the remaining tablespoon of whipping cream.
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Finally, add the remaining 1/4 cup of powdered sugar and mix until the icing is smooth and creamy.
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Once the cake has cooled, spread the icing evenly over the top.
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Sprinkle chopped walnuts on top of the icing if desired.
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Refrigerate the cake for at least 30 minutes before serving to allow the flavors to meld together.
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Slice, serve, and enjoy the irresistible flavors of this Quick and Easy Pumpkin Cake!
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Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Now you’re ready to impress your family and friends with this delicious autumn-inspired dessert!
