Super rich and moist, this Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting is the perfect fall dessert. Positively delicious!
Growing up, my dad’s side of the family was all about the pumpkin. My grandmother and great grandmother made THE BEST pumpkin pie.
But they also made a whole lot of other recipes using pumpkin puree. This pumpkin cake graced our table each and every year for as long as I can remember.
You see, my birthday hovers around Thanksgiving. In fact, I was actually born right after Thanksgiving dinner.
So my grandmother would always celebrate the two together. Thanksgiving dinner, then my birthday cake.
I wasn’t always thrilled. Each and every year, the flavor was pumpkin. THIS pumpkin cake, to be precise.
Sometimes it would be decorated with a turkey or some other Thanksgiving theme. For that reason, I never really liked this cake.
It wasn’t for taste, but more that it was more about the holiday, and my birthday was an afterthought.
But as the years passed and my birthday wasn’t really a factor anymore, I found myself craving this cake. It’s moist, with the perfect crumble. Plus all that great pumpkin and spice flavor.
Pumpkin Cake Recipe
Add to that the cream cheese frosting and I swoon. I find myself wanting to make this cake week after week once the cooler weather rolls around.
I know you’ll love it and it can make an appearance at all your family gatherings too.
Here are some commonly asked questions
What is the best way to store leftover pumpkin cake?
Because the cake is topped with cream cheese frosting, I like to leave it in the pan, cover it with foil or plastic wrap, and refrigerate in between servings. Use within 4 days.
How many can this serve?
This cake is made in a 9×13 pan. So it will depend on how large or small you cut the pieces. This time I cut 12 squares, but sometimes we want the pieces larger and will only cut 8.
HOW DO YOU MAKE Pumpkin Cake?
- Preheat the oven to 350 degrees.
- Grease a 9×13 baking pan with either baker’s release or shortening.
- In a large mixer bowl, beat together the granulated sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla until well combined.
- Slowly stir in the flour, pumpkin pie spice, baking powder, baking soda, and salt, and mix until just combined.
- Transfer to the prepared pan and smooth into an even layer.
- Bake at 350 for 30-35 minutes or until the center springs back when lightly pressed. You can also use the toothpick test – when it comes out clean, with maybe a couple of crumbles, it’s ready.
HOW DO YOU MAKE cream cheese frosting?
- Place the room-temperature cream cheese and butter in a large mixing bowl. Beat until whipped together.
- Slowly mix in the confectioner’s sugar and vanilla. Once the mixture is no longer powdery, increase the speed and beat well for several minutes, until light and fluffy.
Spread the cream cheese frosting over the top of the cooled cake and add sprinkles or chopped nuts if desired.
Store in the refrigerator and bring to room temperature before serving.
Why do I need pumpkin puree instead of pie filling?
This is really important when making pumpkin recipes. Pay close attention to the recipe & see if it calls for one or the other.
This recipe calls for pumpkin puree, which is just pumpkin that is cooked & pureed. Pumpkin pie filling is the puree mixed with sweeteners & spices – which isn’t what is usually called for when it comes to most recipes that use pumpkin.
They are not usually interchangeable because it will change the flavor & possibly the consistency of the recipe you are making.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Can this pumpkin cake be frozen?
Absolutely this cake can be frozen. I recommend removing it from the pan that it is baked in. Then wrap it tightly with plastic wrap, then foil. Label with the date and freeze for up to 4 months.
To make Pumpkin Cake with Cream Cheese Frosting you will need…
- granulated sugar
- light brown sugar
- vegetable oil
- eggs
- pumpkin puree
- vanilla extract
- all-purpose flour
- pumpkin pie spice
- baking powder
- baking soda
- table salt
- cream cheese
- butter
- confectioner’s sugar
- fall sprinkles
- chocolate jimmies
Products I love when making this easy pumpkin cake with cream cheese frosting…
This easy pumpkin cake recipe is SUPER SIMPLE and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pumpkin cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
- granulated sugar
- light brown sugar
- vegetable oil
- pumpkin puree
- vanilla extract
- all-purpose flour
- pumpkin pie spice
- baking powder
- baking soda
- table salt
- confectioner’s sugar
- fall sprinkles
- chocolate jimmies
- mixing bowl
- whisk
- 9×13 pan
- offset spatula
If you love this Easy Pumpkin Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Easy Pumpkin Cake Recipe topped with Cream Cheese Frosting
Ingredients
Cake
- 15 ounces pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- 1 tsp vanilla extract
- 1¾ cups all-purpose flour
- 3 tsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp table salt
Frosting
- 8 ounces cream cheese room temperature
- ½ cup butter room temperature
- 3½ cups confectioner’s sugar
- 1 tsp vanilla extract
Decorate
- 2 tbsp fall sprinkles *OPT
- 1 tbsp chocolate jimmies *OPT
Instructions
Cake
- Preheat the oven to 350 degrees.
- Grease a 9×13 baking pan with either baker’s release or shortening.
- In a large mixer bowl, beat together the pumpkin, eggs, oil, granulated sugar, brown sugar, and vanilla until well combin¾ed.
- Slowly stir in the flour, pumpkin pie spice, baking powder, baking soda, and salt, and mix until just combined.
- Transfer to the prepared pan and smooth into an even layer.
- Bake at 350 for 30-35 minutes or until the center springs back when lightly pressed. You can also use the toothpick test – when it comes out clean, with maybe a couple of crumbles, it’s ready.
- Let cool to room temperature before decorating.
Frosting
- Place the room-temperature cream cheese and butter in a large mixing bowl. Beat until whipped together.
- Slowly mix in the confectioner’s sugar and vanilla. Once the mixture is no longer powdery, increase the speed and beat well for several minutes, until light and fluffy.
Decorate
- Spread the cream cheese frosting over the top of the cooled cake and add sprinkles or chopped nuts if desired.
- Store in the refrigerator and bring to room temperature before serving.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
