Pumpkin Cake with Amaretto Cream Cheese Frosting

This Pumpkin Cake with Amaretto Cream Cheese Frosting is the perfect homemade cake recipe for a fall celebration. This easy cake recipe is moist and rich!

Course Desserts

Cuisine American

Keyword amaretto, cake, Cream Cheese, dessert, fall, pumpkin, pumpkin puree

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings Servings

Calories 362kcal

Ingredients

Pumpkin Cake Ingredients:

2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon pumpkin pie spice
3 eggs room temperature
1 cup packed brown sugar
1/2 cups granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla
1 1/2 cups pumpkin puree

Amaretto Cream Cheese Frosting Ingredients:

8 ounces cream cheese softened
1/2 cup butter softened
1 tablespoon plus 1 teaspoon Amaretto
2-3 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Set aside.
Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.
In another bowl, whisk together eggs, sugar, vegetable oil and vanilla.
Slowly whisk flour mixture into egg mixture. Fold in pureed pumpkin.
Evenly divide cake mixture between the two prepared cake pans.
Bake for 25 - 35 minutes or until a toothpick inserted in the center comes out with a few crumbs on it.
Cool cakes in pans completely before transferring to a cake plate. About 1 hour.
While the cake is cooling make the frosting. Using a hand held mixer, cream together cream cheese and butter until smooth. Beat in Amaretto. Gradually beat in powdered sugar until frosting becomes thick and spreadable.
Once the cakes are cool, spread a layer of Amaretto cream cheese frosting on the top of one cake layer. Place the other cake layer on top. Use remaining frosting to frost the cake.

Notes

Cake batter will be on the thicker side.

If you don't have (or don't want to use) amaretto substitute almond extract.

Room temperature butter and cream cheese will make the smoothest frosting.

Cake needs to be kept in the refrigerator because of the cream cheese frosting. Take out 30 minutes before serving.

Nutrition information for estimation purposes only.

Nutrition