This is the best ever pumpkin cake with the perfect ratio of cake to frosting. The coconut oil in this cake makes it very moist and delicious!
7 steps to a frosted pumpkin cake
Heat the oven
Preheat oven to 350 degrees
Whisk the wet
Combine eggs, sugar, coconut oil, pumpkin puree, pumpkin pie spice and 1 tsp vanilla with whisk
Fold in the dry
Add in flour, baking soda baking powder and 1/2 tsp salt. Combine with spatula. Do not overmix
Fill the pan
Pour batter into greased or lined 8x8 pan
Bake the cake
Bake for 35-40 mins
Beat the frosting
While baking, make the frosting by beating cream cheese and butter together then adding powdered sugar, vanilla and 1/2 tsp salt until you reach desired consistency
Frost and spice
Once cake is cook, frost then top with more pumpkin pie spice
Cook's tips
- This is the best pumpkin cake ever!
- You can add a little extra coconut oil and pumpkin puree for an extra moist cake
- If you're feeling adventurous and have access to some pie pumpkins, you can make homemade pumpkin puree instead of using canned
Hi, I'm Mae.
I'm a self-taught home cook who loves from-scratch cooking and baking. Living in a rural area, I learned to cook by necessity, using what we had in new and creative ways. My favorite thing in the world is sharing food with the people I love.
More from Mae's kitchen.
Get notified of new posts.
A short email when there's something new from the farm, the kitchen, or the shop.