Preheat your oven to 350 degrees Fahrenheit. It’s crucial to have your oven ready before you start mixing your batter to ensure even baking.
Prepare a 13 by 9-inch baking dish by spraying it with non-stick cooking spray. This will prevent your cake from sticking and make for easy removal.
In a medium mixing bowl, whisk together 1 3/4 cups all-purpose flour, 3 tsp pumpkin pie spice, 1 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. This mixture combines all your dry ingredients, ensuring that the flavors are evenly distributed.
In a separate large mixing bowl, use an electric hand mixer to blend together 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, 1 cup vegetable oil, 4 large eggs, 1 (15 oz) can pumpkin, and 1 tsp vanilla extract. Mix until well combined.
Pour the dry flour mixture into the pumpkin mixture and gently fold until just combined. Be careful not to overmix, as this can lead to a dense cake.
Pour the batter into the prepared pan and gently wiggle the pan to level it out. This will help ensure an even bake.
Bake in the preheated oven for about 30 to 35 minutes. You know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, let the cake cool completely on a wire rack. Cooling it properly is essential to prevent the frosting from melting.
While the cake is cooling, prepare the cream cheese frosting. In a large mixing bowl, use an electric hand mixer to whip together 8 oz. cream cheese, 1/2 cup unsalted butter, 3 1/2 cups powdered sugar, and 1/2 tsp vanilla extract. Whip until smooth and fluffy, about 4 minutes.
Once the cake has cooled, spread the cream cheese frosting generously over the top. Make sure to cover it well for that ultimate indulgence!
Cover the cake and store it in the refrigerator. Bring it to room temperature before serving for the best flavor.
