Pumpkin Cake Recipe – Tastes Better From Scratch

This delicious and easy Pumpkin Cake recipe 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 so many favorite pumpkin recipes and not nearly enough time to make them all! Be sure to try my Pumpkin Roll and Pumpkin Pancakes.

A square of easy Pumpkin Cake with cream cheese frosting, ready to enjoy.

This is my all time favorite pumpkin spice 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:

Combine Wet Ingredients: In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.

A glass mixing bowl with brown sugar, eggs, pumpkin puree, oil, and vanilla to make the batter for the best pumpkin cake.

Mix Dry Ingredients: In separate bowl combine flour, baking soda, baking powder, spices and salt. Add dry ingredients to bowl with the pumpkin mixture then stir to combine.

Two images showing flour, baking soda, baking powder, spices, and salt in a mixing bowl, then the wet ingredients mixed in to make a pumpkin cake batter.

Bake: 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.

Easy pumpkin cake batter poured into a white 9x13 baking dish.

Frost the Cake: 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.

Two images showing a freshly baked Pumpkin Cake out of the oven with cream cheese frosting dumped in the center, then the cake after the frosting is spread and sliced.

Make Ahead and Freezing Instructions:

To Make Ahead: The pumpkin cake with cream cheese frosting can be made ahead and stored in the fridge (covered well) for 2-3 days.

To Freeze: 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:

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Recipe

  • 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.

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.  

Make Ahead and Storing 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.
Pumpkin Cupcakes
2-layer Cake: Pour batter evenly into two 9-inch round cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. 

Calories: 531kcalCarbohydrates: 68gProtein: 5gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.3gCholesterol: 81mgSodium: 405mgPotassium: 144mgFiber: 2gSugar: 52gVitamin A: 5550IUVitamin C: 1mgCalcium: 79mgIron: 2mg

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I originally shared this recipe September 2015. Updated October 2020 and September 2023.



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