Pumpkin Spice Cake with Cinnamon Whipped Cream

I was in the mood to bake something, and we had friends coming for dinner, so I decided to make this pumpkin spice cake with cinnamon whipped cream recipe. The cake turned out to be moist, tender, and full of pumpkin pie flavor. I served it topped with cinnamon whipped cream, which was AMAZING and was absolutely delicious with the cake. This easy pumpkin spice cake recipe was a big hit with everyone and disappeared quickly.

Pumpkin Spice Cake with Cinnamon Whipped Cream

Ingredients:

• 1 (15-oz) can pumpkin puree (not pumpkin pie filling)
• 4 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 2 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp ground cinnamon
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup chopped walnuts

Cinnamon Whipped Cream:

• 1 pint heavy whipped cream
• 2-3 tbsp powdered sugar, to taste
• ½ tsp vanilla extract
• ¼-½ tsp ground cinnamon, to taste

How to Make a Pumpkin Spice Cake with Cinnamon Whipped Cream:

Preheat the oven to 350 degrees. Coat a 9×13-inch baking dish with butter or cooking spray.

Combine the pumpkin puree, eggs, sugar, and oil in a large bowl. Beat with a hand mixer or stand mixer until smooth and creamy.

Mix the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves in a separate bowl.

Slowly pour the flour mixture into the pumpkin mixture, then mix until all ingredients are combined.

Stir in the walnuts.

Spread batter in a lightly greased 9×13-inch glass baking dish.

Bake for 25-30 minutes, or until a wooden tester comes out clean.

Cool in the pan.

Meanwhile, make the cinnamon whipped cream by beating the heavy whipping cream, powdered sugar to taste, vanilla, and cinnamon together for 5-7 minutes, until thick and creamy.

Slice and top with cinnamon whipped topping. Enjoy.