Pumpkin Cake, Cream Cheese Frosting

Pumpkin Cake

I actually used a mix of pumpkin from the freezer and leftover butternut squash that I had roasted for dinner the night before. I just mashed it all with a spoon before adding it to the cake.


  • 1 2/3 cups (12oz, 350gr) granulated sugar
  • 1 cup (8oz, 240ml) vegetable oil
  • 4 eggs
  • 1 3/4 cups (15oz, 450gr) pumpkin / butternut squash, mashed 
  • 2 cups (9oz, 260gr) flour
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla
  • 3 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • Cream Cheese Frosting:
  • 10oz (300gr) cream cheese, softened
  • 2oz (60gr) butter, softened
  • 2 cups (8.5oz, 240gr) powdered (icing) sugar
  • 1 tsp vanilla


  • Butter and flour a 9 X 13 (23cm X 33cm) cake pan
  • Preheat oven to 350F (175C)
  • Cream oil and sugar.
  • Add eggs, one at a time, mixing well after each egg.
  • Add pumpkin / squash, vanilla and mix.
  • Combine dry ingredients and add to wet ingredients, stirring gently just to combine.
  • Pour into prepared pan and bake, 30 – 35 minutes, or until toothpick inserted into center comes away clean. 
  • Remove and cool completely on a wire rack.
  • Cream Cheese Frosting:
  • Combine cream cheese, butter, vanilla and sugar and whip until smooth.
  • Add more powdered sugar if too thin / a dollop of milk if too thick.
  • Frost cake


I only had 2 cups of powdered sugar….  I like gooey frosting but it probably could have used another 1/2 cup,

Keywords: pumpkin cake, butternut squash

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