Pumpkin Virgo Cake

This Pumpkin Virgo Cake is moist, warmly spiced, and irresistibly soft, bringing cozy fall flavors to your table in under an hour. Perfect for holiday gatherings or everyday indulgence, it pairs tender pumpkin crumb with aromatic cinnamon, nutmeg, and ginger, plus an optional tangy cream cheese frosting for the ultimate seasonal treat.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 12 slices

Course: Cake, Dessert

Cuisine: American

Calories: 370

Ingredients Method Notes

Ingredients

For the Cake Base

2 cups all-purpose flour spooned and leveled
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/2 tsp salt
1 can pumpkin puree 15 oz, unsweetened
1 cup granulated sugar
1 cup light brown sugar packed
1/2 cup unsalted butter melted and cooled
2 large eggs room temperature
2 tsp pure vanilla extract

For the Optional Frosting

8 oz cream cheese softened
1/4 cup unsalted butter softened
2 cups powdered sugar
1 tsp vanilla extract

Method

Preheat oven to 350°F (175°C). Lightly grease or line a 9x13-inch baking pan with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In another bowl, mix pumpkin puree, granulated sugar, and brown sugar until smooth. Whisk in melted butter, eggs, and vanilla.
Gradually fold dry ingredients into wet ingredients, mixing just until combined.
Pour batter evenly into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean.
Cool completely before frosting (optional). To make frosting, beat cream cheese and butter until fluffy, add powdered sugar and vanilla, and mix until smooth. Spread over cooled cake.

Notes

To make gluten-free, substitute flour with a 1:1 gluten-free baking blend. For a lighter version, replace half the butter with applesauce. Ensure homemade pumpkin puree is well-drained before using.