This easy and delicious Pumpkin Cake could be my favorite cake of the season with its perfect texture, blend of spices, and smooth cream cheese frosting.
It’s a real shame that Pumpkin season isn’t a year-round thing because I have way to many favorite pumpkin recipes to make in too short of time! Be sure to try my Pumpkin Roll and Pumpkin Pancakes.
This is my all time favorite pumpkin cake recipe, and it can be adapted to make cupcakes, or even a 2 layer cake. It’s easy to make and tastes amazing!
How to make Pumpkin Cake:
- Preheat oven to 350 degrees F. Grease a 9×13 inch pan with non-stick cooking spray. In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
- In separate bowl combine flour, baking soda, baking powder, spices and salt.
- Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
- Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.
- For the Frosting: Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add powdered sugar, mixing well for 2-3 minutes. Mix in vanilla and cinnamon.
Make Ahead and Freezing Instructions:
The cake can be made ahead and stored in the fridge (covered well) for 2-3 days.
Freezing Instructions: Frosted Pumpkin Cake freezes well for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before serving.
SOME OF MY FAVORITE PUMPKIN RECIPES INCLUDE:
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Chocolate Chip Bread
- Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting
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Pumpkin Cake
Ingredients
Pumpkin Cake:
- 2 cups canned pumpkin
- 1 cup granulated sugar
- 2/3 cup light brown sugar , packed
- 1 cup oil , vegetable of canola
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
Cream Cheese Frosting:
- 1/4 cup butter , room temperature
- 8 ounces cream cheese , room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
-
Preheat oven to 350 degrees F.Grease a 9x13 inch pan with non-stick cooking spray.
-
In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
-
In separate bowl combine flour, baking soda, baking powder, spices and salt.
-
Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
-
Pour batter into prepared pan.
-
Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting:
-
Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add powdered sugar, mixing well for 2-3 minutes. Mix in vanilla and cinnamon.
Notes
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe September 2015. Updated October 2020.
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