A secret ingredient makes this perfectly moist spiced Fall cake stand out from all the others!

Pumpkin Cake with Cream Cheese Frosting

My first job was at McDonald’s, I believe I was 14 years old when I started. Each summer it was something different, from waitressing to babysitting.

I struggled through college not knowing what I wanted to be when I grew up. In the meantime, I worked at a credit union as a teller making $8/hour. That job title isn’t even used anymore! I loved that job, but couldn’t live on that wage so I left to go to a bank. I stayed there for 4 years, but should have left after 4 days. I was intensely bored. The time went by so painfully slow, I dreamed up projects to improve efficiencies around the bank to pass the time.

I finally left, but the move was worse. I worked for a school district in a position they described as fun and challenging. I found myself in a big conference room, stacked with boxes of tests that I had to sort through and distribute to all of the schools in that district. And then return to pick them all up. Not to mention the people I worked for were awful. I remember crying so hard on the way home that I couldn’t even see, so I pulled over at a park and just sobbed until I couldn’t cry anymore. I left when the school year was over and never looked back.

I had been hired to work in IT for our local healthcare system. Working for that department for 15 years will forever be the best real job I ever had. I was hired as an Administrative Assistant, but I was later promoted to Office Coordinator. I stayed there for the people, the flexibility, the fast pace, the challenge, the education that only experience can teach, and the character building.

The combination of experience and mentoring I received from the people I worked with and for is unmatchable. I worked with some absolutely fantastic people who get credit for helping me to build my character to what it is today. I really owe a lot of them a huge thank you for their contribution to my success today!

I think we need to celebrate them with a slice of this Pumpkin Cake! If you like pumpkin as much as I do, then I think you’ll love Cranberry Pumpkin Cake , Pumpkin Bread , Pumpkin Pie Cake Bars , and Pumpkin Pecan Cobbler , too!

What You’ll Need for the Cake

1 (15 oz) can Pure Pumpkin

1 2/3 cups Sugar

3/4 cup Oil

1/4 cup Orange Juice

4 Eggs

1 tsp Vanilla

2 cups Flour

2 tsp Baking Powder

1 tsp Baking Soda

1/2 tsp Salt

1 tsp Cinnamon

1 tsp Nutmeg

1/2 tsp Ground Ginger

1/2 tsp Ground Cloves

And the Cream Cheese Frosting

1 (8 oz) Cream Cheese, Softened

1/2 cup Butter, Softened

3 tbsp Milk

1 tsp Vanilla

4 cups Powdered Sugar

How to Make Pumpkin Cake

Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and set aside.

In a large bowl, whisk together 1 (15 oz) can pure pumpkin, 1 2/3 cups sugar, 3/4 cup oil, 1/4 cup orange juice, 4 eggs, and 1 tsp vanilla.

In a separate bowl, whisk together 2 cups flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1 tsp nutmeg, 1/2 tsp ground ginger, and 1/2 tsp ground cloves.

Gradually mix the dry ingredients into the wet and mix until well combined.

Pour batter into the prepared pan and spread evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Make the frosting by beating together 1 (8 oz) softened cream cheese, 1/2 cup softened butter, 3 tbsp milk, and 1 tsp vanilla together. Once mixed, gradually beat in 4 cups powdered sugar until smooth and creamy.