Quick and easy Pumpkin Cake with Whipped Topping is moist and completely tender. The Whipped topping mad with cream cheese adds a nice creamy layer that makes for the perfect bite.

During the Fall, I typically get into baking and start to cook heartier and comforting dishes. It’s the chill outside that I’m trying to defeat. So, I make food that sticks to your bones and warm up your belly. The desserts I typically make is definitely seasonal. Therefore, I’m making apple this, pumpkin that and pies that will rock your world. I’ve already made a Pumpkin Cake that is my husband’s favorite. This Easy Pumpkin Cake recipe is something quick and easy that you can put together just because its October.

I mentioned in the description that this cake is moist and tender. Well, that is not a fabrication and it is a complete and accurate statement. This recipe doesn’t call for much in terms of ingredients, but what makes this recipe perfectly moist is the use of the oil. Oil makes cakes lighter than using butter. Depending on the cake determines which fat will provide the best outcome. For a simple cake like this, I figure oil would give the cake light and fluffy texture that I was looking for.

On top of the cake is an easy whipped topping made with heavy cream, powdered sugar, and cream cheese. It is really easy to make and light through and through. What I will say about making anything whipped with heavy cream is to watch it very carefully. Whipping heavy cream for too long will result in making butter. In my beginning days of baking, this definitely has happened. You want to mix the ingredients just until the topping gives you stiff peaks. Basically, if you can take the whipped mixing component from the mixer, dip it into the whipped cream, turn it upwards, and if the whipped cream stands straight up that is when you know you have stiff peaks. Once that happens, you have perfect whipped cream cheese topping.

This Easy Pumpkin Cake with Whipped Topping will definitely be an annual treat that your family and friends will request. My family and co-workers loved this cake so much it was gone in one day. If you make this cake, let me know about it and tag me on my Instagram account. I want to see your beautiful creations!

Pumpkin Cake with Whipped Topping

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Author: Nicole Nared-Washington from Brown Sugar Food Blog
Total Time: 1 hour 5 mins
Yield: 8-10 1x

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Ingredients

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2 c. flour
1 tsp. Baking soda
2 tsp. Baking powder
2 tsp. Salt
2 tsp. Pumpkin spice
3 eggs
1 ½ c. sugar
1 c. oil
15 oz. Can Pumpkin Puree
4 oz. cream cheese, softened
½ c. powdered sugar, sifted
2 c. heavy whipping cream

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Instructions

Preheat oven to 350 Degrees. Spray a 9-inch springform round pan with baking spray. Set aside.
In a large mixing bowl, sift the flour, baking powder, baking soda, salt, and pumpkin spice together. In a separate mixing bowl, blend the sugar, oil, and eggs one at a time until smooth. Add the pumpkin puree and mix.
One cup at a time, add the dry ingredients to the wet ingredients until all ingredients are mixed together. Once mixed, pour into the springform pan and spread the top to make even. Bake in the oven on medium rack for 35-40 minutes. Or until a toothpick can be inserted and comes out clean. Once baked, allow to completely cool.
In a large mixing bowl of a standing mixture, add the cream cheese and on slow speed begin to cream the cream cheese. Very slowly, begin got add the heavy cream making sure the topping is smooth and the lumps are being worked out. Once all the cream cheese is added, turn the speed to high and mix until stiff peaks have formed.
Remove the clamp from the cake and add the whipped topping onto the cake as desired and serve.

Prep Time: 25 mins
Cook Time: 40 mins
Category: Dessert

Ingredients

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