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.

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

Slowly add the flour mixture to the pumpkin mixture, then mix until 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.