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Home » Cakes Recipes » Pumpkin Cake Recipe

Pumpkin Cake Recipe

Published September 11, 2021 Last Modified September 23, 2021 By GreedyEats

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Soft, tender and moist Pumpkin Cake Recipe topped with Creamy Cream Cheese Frosting! This is such a simple Pumpkin Cake to bake. No special equipments and zero techniques are needed to put this together!

Try my Fresh Apple Crumb Cake next! Find all Fall Desserts Recipes right this way. 

Pumpkin Cake Recipe topped with cream cheese frosting and fall sprinkles.

Taste and Texture:

  • Amazingly M-O-I-S-T crumb
  • Perfectly spiced with cinnamon and pumpkin pie spice
  • Loaded with ample of pumpkin flavor
  • Topped with sweet and tangy Cream Cheese Frosting

Ingredients like canned pumpkin, brown sugar, eggs, flour and oil used to make Pumpkin Cake.

Recipe Ingredients:

  1. Canned Pumpkin: This cake recipe uses half a can of pumpkin. If you are looking to use up the remaining pumpkin, try these Pumpkin Muffins. I use Libby's brand. It gives best taste and perfect color to pumpkin cakes.
  2. Sugar: I use only brown sugar in these Pumpkin bundt cakes because we don't want them to dry out. But for this cake we will use both granulated and brown sugar.
  3. Eggs: You will require two eggs for this cake, make sure they are at room temperature.
  4. Oil: Oil makes supremely moist cake just like this Chocolate Cake Recipe. If you wish to double this recipe and bake it in 9 x 13 inch pan, you may use half cup unsweetened apple sauce and half cup oil. Your cake would be just as moist!
  5. Leaveners: Both baking powder and baking soda are required for perfect rise and lift!
  6. Spices: Instead of cinnamon and pumpkin pie spice you can use a combination of ginger, cloves, nutmeg and allspice like in this Gingerbread Bundt Cake.

How to make Pumpkin Cake:

Process clicks to make pumpkin cake like- mixing wet ingredients, then mixing dry to wet.

Pumpkin Cake in a square pan topped with cream cheese frosting, fall sprinkles and pumpkin toppers.

  • Add eggs, oil, both sugars and vanilla to a mixing bowl and whisk well. 
  • Next add in pumpkin puree.
  • Sift all dry ingredients (flour, baking powder, baking soda, salt and spices) over wet.
  • Fold them in and form batter.
  • Pour the batter in pre-lined 8 inch square pan and bake till done.

Moist Pumpkin Cake with smooth cream cheese frosting topped with pumpkin toppers.

Moist Pumpkin Cake with cream cheese frosting topped with fall sprinkles.

How to make Cream Cheese Frosting:

While this light, fluffy, moist and perfectly spiced Pumpkin Cake is so good on its own, you will adore it with this creamy Cream Cheese Frosting! To make it-

  • In a medium mixing bowl, using a hand/stand mixer beat cream cheese and butter on high till creamy. Now add confectioners' sugar, vanilla and salt to it. Beat on low for about 20 seconds and then beat on high speed for about 2 minutes. 
  • Spread on cooled cake. Stick the cake into refrigerator for around 30-45 minutes before serving. This step will make cutting slices a breeze!

 

A slice of Moist, tender and soft Pumpkin Cake topped with cream cheese frosting.

 

Can I double this recipe?

Yes, absolutely. Double the cake batter by switching the servings to 2x in the recipe card and bake it in 9 x 13 inch pan at same oven temperature for about 30-35 minutes. Also double the recipe for frosting.

More Pumpkin Desserts you will Love:

Pumpkin Cupcakes

Layered Pumpkin Cake

Pumpkin Bars

Pumpkin Chocolate Chips Cookies Recipe

Moist and Easy Pumpkin Cake frosted with Cream Cheese Frosting and topped with fall sprinkles.

If you liked this recipe, give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog Also follow me on Pinterest and Facebook! 

Pumpkin Cake Recipe

Soft, tender and moist Pumpkin Cake Recipe topped with Creamy Cream Cheese Frosting! This is such a simple Pumpkin Cake to bake. No special equipments and zero techniques are needed to put this together!
5 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings 9 Slices
Calories: 311kcal
Author: Neha

Equipment

  • 8x8 inch square baking pan
  • Hand mixer

Ingredients

  • 1 Cup All purpose flour
  • 1 tsp Baking Powder
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • 1½ tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • ½ Cup Oil
  • 2 large Eggs
  • ½ Cup Brown sugar (light/dark)
  • ¼ Cup Granulated sugar
  • 1 Cup Pumpkin Puree
  • 1½ tsp Pure vanilla extract
  • 1 recipe for Cream Cheese Frosting (Get the recipe here)

Instructions

  • Preheat your oven to 350 deg F and line an 8 inch square pan with parchment paper. Set it aside.
  • Add oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract to a medium mixing bowl and whisk to combine.
  • Sift all the dry ingredients (flour, baking powder, baking soda, spices, salt) over the wet ones and fold in gently to combine. Pour batter into the prepared pan. Bake for 25-35 minutes. Baking times may vary, so keep an eye on your cake. When a toothpick inserted in the center comes out clean, your cake is baked.
  • Remove the cake from the oven and invert cake on a wire rack after 15 minutes. Allow to cool completely before frosting. You may keep the cake in freezer to cool down quickly. Then frost as desired.

Notes

Storing Information:
Cover the frosted cake tightly and refrigerate for 2-3 days or freeze unfrosted cake for up to 3 months. Bring it to room temperature before frosting. Even frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
Quick tips and tricks:
Canned Pumpkin: This cake recipe uses half a can of pumpkin. I use Libby's brand. It gives best taste and perfect color to pumpkin cakes.
Cupcakes: This batter can be converted into cupcakes. Divide it among 12 cupcakes and bake for about 18-21 minutes, oven temp will be same.
Spices: Instead of pumpkin pie spice, you can use ¼ teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
Oil: Instead of ½ cup of oil, ¼ cup of unsweetened applesauce and ¼ cup of oil can be used.

Can I double this recipe?

Yes, absolutely. Double the cake batter by switching the servings to 2x in the recipe card and bake it in 9 x 13 inch pan at same oven temperature for about 30-35 minutes. Also double the recipe for frosting.
For an Easy Cut: Stick the cake into refrigerator for around 30-45 minutes before serving. This step will make cutting slices a breeze!

Nutrition

Serving: 1Slice | Calories: 311kcal | Carbohydrates: 19g | Protein: 5g | Fat: 14g | Sodium: 143mg | Sugar: 7g
Tried this recipe? Pin it for later!Mention @greedyeats or tag #Greedyeats!
« Funfetti Cupcakes
Pumpkin Chocolate Chip Cookies Recipe »

Reader Interactions

Comments

  1. Archana Singh

    September 14, 2021 at 10:45 pm

    Never tried a pumpkin cake. Gotta give it a shot after reading this. Thanks for sharing.

    Reply
  2. Nkem

    September 14, 2021 at 9:20 am

    5 stars
    Thanks for this comprehensive recipe! Looks delicious!

    Reply
  3. LifeMagHealth

    September 14, 2021 at 5:04 am

    Looks delicious! I hope I could start learning how to bake, this would be the first recipe I would try. Thanks for sharing!

    Reply
  4. emman damian

    September 14, 2021 at 3:31 am

    5 stars
    I want a slice of Pumpkin Cake! So good! So yummy! I can't wait to make one soon.

    Reply
  5. Blair Villanueva

    September 13, 2021 at 11:30 pm

    5 stars
    This pumpkin cake looks delicious and easy to make. Perfect for the family this weekend 🙂

    Reply
  6. Fransic verso

    September 13, 2021 at 8:47 pm

    This looks yummy,I think the topping makes it prettier makes me want to make it haha.

    Fransic

    Reply
  7. Milton Coyne

    September 13, 2021 at 11:59 am

    5 stars
    Yey, ths pumpkin season is here.. I love this recipe and it is surely a great Halloween treat too.. And also it looks like it is so moist and that's how exactly i prefer my pumpkin cake.. Yum.. Thank you so much for sharing

    Reply
  8. Nyxie

    September 13, 2021 at 5:47 am

    This sounds gorgeous! I would definitly love to make this some day. Especially for Halloween.

    Reply
  9. Heather Klein Wolf

    September 12, 2021 at 6:20 pm

    5 stars
    I'm a pumpkin-everything addict. This cake looks diving can't wait to try the recipe.

    Reply
  10. Kuntala

    September 12, 2021 at 4:51 pm

    5 stars
    That looks delicious! I love the little pumpkins you put on top. That really makes it so adorable.

    Reply
  11. Matt Taylor

    September 12, 2021 at 10:24 am

    5 stars
    This pumpkin cake recipe looks absolutely divine! It looks nice and moist and the combination with cream cheese frosting, can't wait to try it sometime.

    Reply
  12. Grasyah [Of Coffee and Crackers]

    September 12, 2021 at 9:17 am

    5 stars
    wow!! By the looks of it seems so delish!! Pinned this too!!

    Reply
  13. Alice Mola

    September 12, 2021 at 5:51 am

    5 stars
    This looks incredible, and all the ingredients are pretty much pantry staples! I think pumpkin cupcakes with this would be awesome, thanks for sharing!

    Reply

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About Neha

I'm Neha, baker, recipe developer, photographer and writer at Greedyeats.com I aim to create kitchen tested and quality recipes, accompanied by helpful process clicks and lots of tips & tricks along the way. I truly hope my recipes give you confidence to bake and cook from scratch! Read More…

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