Get ready to indulge in the perfect cake for fall with this Easy Pumpkin Cake Recipe!
It’s made from scratch with simple ingredients and has all of the best warm pumpkin-spiced flavors. Topped with a rich and creamy frosting, this cake truly is the best pumpkin dessert!
On a cool and crisp autumn day, there’s nothing better than the aromas of pumpkin and spices warming up your home.
This easy pumpkin cake recipe will fill your kitchen with that wonderful smell, and when it’s finished baking, you’ll be able to enjoy a scratch-made, moist, and tender cake.
Make this easy pumpkin cake for your family to enjoy after dinner, or whip it up quickly to take to a Halloween or Thanksgiving event. Pumpkin cake is always appreciated, and there are rarely any leftovers.
If you’re searching for something a little bit different, yet still delightfully pumpkin-flavored, be sure to try my pumpkin cookies with a luscious cream cheese frosting, and incredible pumpkin cream cheese bars.
My copycat Starbucks Pumpkin Scones are amazing too!
Why You’ll Love This Recipe
- Perfect Fall Flavors – With pumpkin puree, pumpkin pie spice, and vanilla extract, this cake is exactly what you’re craving this season.
- Easy Recipe – Making pumpkin cake from scratch doesn’t need to be complicated! This cake recipe is mixed up all in one bowl, baked in a 9×13-inch pan, and frosted and served right in the pan so that it’s easy to serve and transport.
- Versatile Dessert– Enjoy this pumpkin cake with my delicious cream cheese frosting, or serve it plain with a sprinkle of powdered sugar or a drizzle of caramel sauce. You can also have lots of fun decorating this cake for special occasions if you like!
Key Ingredients
Here’s what you need to make this amazingly easy fall dessert:
- Canned Pumpkin Puree: This gives the cake its pumpkin flavor and moist texture. Be sure to buy plain pumpkin puree, not canned pumpkin pie filling. If you’d like, homemade pumpkin puree can also be used.
- Pumpkin Pie Spice: This spice blend typically includes cinnamon, ginger, nutmeg, and cloves. Buy it pre-made, or learn how to make your own pumpkin spice mix, especially if you love to bake pumpkin desserts!
- Baking Soda: Mixed with a bit of water, this gives our cake the perfect amount of lift.
- Eggs: Let your 4 large eggs sit out for a bit to come to room temperature before mixing up the cake batter.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make An Easy Pumpkin Cake
Before you get started, preheat your oven to 350°F (180°C) and grease a 9×13-inch baking pan. Alternately, line the pan with parchment paper for easy release.
- Mix the Wet Ingredients: In a large mixing bowl, whisk together the sugar, vegetable oil, pumpkin puree, baking soda with water, vanilla extract, cinnamon or pumpkin pie spice, and salt until well combined.
- Add the Flour: Whisk in the flour just until it’s combined, being careful not to overmix the cake batter.
- Bake and Cool: Pour the batter into the prepared pan, and gently tap it a couple of times on the counter to remove any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- Sift: To make a super smooth frosting, start by sifting the powdered sugar. I like to do this over a piece of parchment paper so that it’s easy to add to the bowl later.
- Make the Frosting: In a large bowl, cream together the butter and cream cheese with an electric mixer at medium speed. Mix for 2 minutes or until well blended. Add the vanilla extract and salt, and mix again. Gradually add the powdered sugar, mixing on low speed until it’s all incorporated. Beat the frosting until it’s smooth and creamy.
- Frost and Decorate: Once the cake is completely cooled, evenly spread the frosting on top. Decorate with candy corn, pumpkin candies, or whatever else you’d like.
Tip!
When making frosting, It’s important to add the powdered sugar slowly, and to mix at a low speed. If you go too fast, you’ll end up with powdered sugar everywhere!
Recipe Tips
- Instead of a 9×13-inch pan, you can also bake this cake in a slightly larger jelly roll pan. Just keep in mind that the cake will be thinner, so it will bake more quickly.
- If you don’t have any pumpkin pie spice, this recipe works well with just cinnamon instead.
- Avoid overmixing: You should be able to mix up the cake batter with just a whisk. Overmixing the ingredients will result in a dense cake.
Storing Tips
You can store this pumpkin cake in an airtight container in the refrigerator for up to a week, but it’s best to enjoy it as soon as possible.
Because the frosting is made with cream cheese, be sure to keep your frosted cake refrigerated. You can let it sit out for a bit to soften before serving if you’d like.
What To Serve With Pumpkin Cake
Enjoy this cake as the perfect ending to a cozy, warm fall meal! Here are some of my favorite soul-warming dishes:
- Vegetarian Butternut Squash Chili
- Beef Stroganoff Soup
- Crockpot Chicken and Noodles
- Classic Chicken Pot Pie
- Pumpkin Curry
If you’re looking for an amazing fall cocktail, be sure to try my Apple Cider Margaritas too!
Recipe FAQs
Use cinnamon, or combine cinnamon, nutmeg, ginger, and cloves to create your own pumpkin spice. You can adjust the amounts to your preference, or follow my pumpkin pie spice recipe.
Any type of light cooking oil can be used. Canola oil and vegetable oil are the most common.
This one is! But I think the cream cheese frosting really makes it amazing. If you’d prefer not to frost this cake, consider serving it dusted with powdered sugar or drizzled with caramel sauce instead. You can also serve this cake warm with a scoop of vanilla ice cream.
I haven’t specifically tested this recipe using gluten free ingredients. If you’d like to try, be sure to use a flour blend that is designed for baking, and come back and let me know how it turned out!
More Pumpkin Cake Recipes
All Pumpkin Recipes →
Enjoy the flavors of the season with this Easy Pumpkin Cake Recipe. It’s such a simple and delicious dessert that is perfect for fall gatherings or cozy nights at home. You’ll love baking this cake as much as everyone loves eating it!
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Easy Pumpkin Cake Recipe
Equipment
- Fine mesh strainer for sifting
Ingredients
- 2 cups (400 g) granulated sugar
- 1 cup (240 ml) vegetable oil
- 1 15-ounce (425 g) pumpkin puree not pumpkin pie filling
- 2 teaspoons baking soda mixed with 1 tablespoon of water
- 1 teaspoon pure vanilla extract
- 2 ½ teaspoons ground cinnamon or pumpkin pie spice
- ½ teaspoon salt
- 4 large eggs at room temperature
- 2 ¼ cups (280 g) all-purpose flour
For the Frosting:
- 1 stick (113 g) unsalted butter softened to room temperature
- 8 ounces (225 g) cream cheese at room temperature
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
- 3 cups (360 g) powdered sugar
Instructions
- Preheat the oven to 350°F (180°C) or 160°C fan oven. Grease or line a 9×13 inch pan (23×33 cm) with parchment paper and set aside.
- In a large mixing bowl, whisk together the sugar, vegetable oil, pumpkin puree, baking soda with water, vanilla extract, cinnamon or pumpkin pie spice, and salt until well combined.
- Add the eggs to the mixture, whisking until well incorporated.
- Add the flour to the mixture, whisking just until combined.
- Pour the batter into the prepared pan, and gently tap it a couple of times on the counter to remove any air bubbles. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
- While the cake cools, prepare the frosting. Sift powdered sugar (I like to do this over a piece of parchment paper, so it’s easier to add to the bowl without any mess)
- In a separate large bowl, cream together the butter and cream cheese on medium speed with an electric hand mixer until well blended, about 2 minutes. Add in the vanilla extract and salt, mixing again.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until all the powdered sugar is incorporated. Beat the frosting until smooth and creamy.
- Once the cake is cooled, evenly spread the frosting on top. Decorate with pumpkin candies, candy corn, or as desired.
Notes:
- Instead of a 9×13-inch pan, you can also bake this cake in a slightly larger jelly roll pan. Just keep in mind that the cake will be thinner, so it will bake more quickly.
- If you don’t have any pumpkin pie spice, this recipe works well with just cinnamon instead.
- Avoid overmixing: You should be able to mix up the cake batter with just a whisk. Overmixing the ingredients will result in a dense cake.
- Don’t overbeat the cream cheese frosting, it can turn runny. If your frosting is too thin, you can add more powdered sugar and beat again.
- Storage: Store this cake in an airtight container in the fridge for up to 1 week.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Kim says
This cake was delicious and easy to make. Thank you!
Diana says
I’m so happy to hear that you enjoyed the cake and found the recipe easy to follow! Thank you for trying it out and taking the time to leave a review!