Instructions for Copycat Trader Joes Pumpkin Cake
Prep Pan
Preheat oven to 350°F (175°C). Grease and line a 7x5-inch pan (or similar small, deep pan).
Wet Mix
In a medium bowl, whisk pumpkin, granulated sugar, brown sugar, melted butter, eggs, and vanilla until smooth and slightly fluffy.
Dry Mix
In another bowl, whisk flour, baking powder, baking soda, salt, and spices.
Combine
Gently fold dry ingredients into wet until just incorporated. Don’t overmix — batter should stay light.
Bake
Spread batter evenly in prepared pan. Bake 25–28 minutes, until a toothpick in the center comes out clean or with just a few moist crumbs. Cake should rise to about 1½–2 inches thick.
Cool
Let cake cool completely in the pan.
Frosting
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; mix just until combined and creamy. Keep it thick — don’t whip in air.
Finish
Spread frosting generously, edge-to-edge, in a thick even layer (about as thick as the cake itself, like Trader Joe’s). Chill briefly for neat slicing, or enjoy soft at room temp.