Ingredients:

  • 15 oz pumpkin puree
  • 3/4 cup vegetable oil
  • 1 cup granulated sugar
  • 3 large eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 4 oz cream cheese

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter or line with parchment paper.
  2. In a large bowl, whisk together pumpkin puree, vegetable oil, and granulated sugar until smooth.
  3. Add eggs one at a time, beating well after each addition.
  4. Sift in all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir gently with a spatula just until no white streaks remain; do not overmix.
  5. Spread the batter evenly into the prepared baking pan.
  6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely on a wire rack.
  8. Prepare the frosting by beating ice-cold heavy whipping cream, powdered sugar, vanilla extract, and softened cream cheese until stiff peaks form.
  9. Spread the whipped cream frosting evenly over the cooled cake.