• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Free Dinner Ebook! Get your copy!
  • About
  • Videos
  • Learn to Cook
  • Visit my other site: Fun Cookie Recipes

Little Sunny Kitchen

Delicious Recipes for Real Life

  • All Recipes
  • Course
    • Appetizers
    • Breakfast
    • Sides
    • Dinner
    • Casseroles
    • Salads
    • Sandwiches
    • Pasta
    • Soups & Chilis
    • Desserts
    • Snacks
    • Sauces & Dressings
    • Beverages
  • Holiday
    • Easter
    • Summer
    • Fall
    • Halloween
    • Thanksgiving
    • Christmas
    • Valentine’s
    • Game Day
    • Ramadan
  • Method
    • Instant Pot
    • Air Fryer
    • Slow Cooker
    • Oven
    • Casseroles
    • Stovetop
    • Grill
    • Bread Machine
  • Easy Meals
  • Slow Cooker
  • Air Fryer
  • Breakfast
  • Snacks
  • Copycat Recipes
  • Beef
  • Low Carb
  • Chicken
Home Dessert Cakes

Pumpkin Layer Cake

5
/5 –
Rate Recipe Leave a Comment
Jump to Recipe
  • Share
By: Diana Last updated on February 7, 2023

This post may contain affiliate links. Please read my disclosure policy.

Pumpkin layer cake on a cake stand, frosted with cream cheese frosting, and overlay text that says "easy pumpkin layer cake"

It’s pumpkin pie, but in cake form! This moist and delightfully dense cake is perfect for Thanksgiving or any fall season party. Learn how to make this gorgeous layered pumpkin cake, complete with cinnamon spiced cream cheese frosting.

Pumpkin layer cake on a cake stand, frosted with cream cheese frosting


Pumpkin desserts are a must in September, October, and November, but can absolutely be delicious any time of year. Need more pumpkin spiced goodies? Make a Pumpkin Cheesecake or a batch of Pumpkin Cookies.

Why You’ll Love This Recipe

  1. Simple or Fancy: I’m going to show you how to beautifully decorate this pumpkin cake in a rustic yet put together way, but if you’d rather not stress about visual details, this cake is just as delicious with a simple spatula icing job.
  2. Big Fall Flavor: Like all good autumn baking recipes (including my Pumpkin Bundt Cake), this cake is packed with the flavors of pumpkin, vanilla, and cinnamon. Your kitchen will smell amazing while these pumpkin cakes are baking! 
  3. Common Ingredients: You may need to stop at the store for a can of pumpkin puree, but the rest of the items needed to bake this cake are probably hanging around your kitchen already. 

Don’t want to make a whole cake today? Try my Pumpkin Cupcakes recipe instead!

Ingredients Needed

A moist, delicious pumpkin cake starts out with a simple recipe. 

Ingredients needed to make a pumpkin cake with cream cheese frosting

Complete list of ingredients and amounts can be found in the recipe card below.

  • Flour, Salt, Baking Soda: Every good cake recipe starts here. These are your dry ingredients, and make up the bulk of the batter. 
  • Sugar: Plain white granulated sugar gives the right amount of sweetness to really bring out the flavor of the pumpkin. 
  • Unsalted Butter: Always choose unsalted butter when baking, you want to be able to control the amount of salt in your recipe. 
  • Pumpkin Puree: Use canned pumpkin, or make your own pumpkin puree. Avoid buying anything labeled “pumpkin pie filling” as that product has added flavors and sweeteners that we don’t need here.
  • Eggs: Here’s a tip: Let your eggs come to room temperature before mixing them into cake batter. Cold eggs don’t incorporate as well.
  • Vanilla Extract and Ground Cinnamon: The flavor stars of this recipe enhance the warm, earthiness of the pumpkin puree.
  • Buttermilk: Adding buttermilk to cake batter rather than plain milk makes your cake extra tender.

The cinnamon frosting for this cake only needs 5 ingredients

  • Cream Cheese and Butter: Both at room temperature please! This frosting is mostly cream cheese, but a bit of butter adds a decadent touch. 
  • Vanilla and Cinnamon: These flavorings mimic the flavor of the cake, while continuing to enhance the pumpkin flavor. 
  • Powdered Sugar: Confectioner’s sugar is a must for any cake frosting. 

How to Make Pumpkin Cake with Cream Cheese Frosting

Collage of four images showing how to make pumpkin cake batter
  1. Prep for Baking: Preheat the oven and grease two 9” round non-stick cake pans with cooking spray. If using pans that are not non-stick, flour the edges. Place parchment paper circles on the bottom of each pan, and spray the paper with cooking spray as well. (I get pre-cut parchment circles from Amazon!)

Tip!

Know your cake pans! Dark or coated pans will brown the edges of your cakes quickly, so be sure to check them a few minutes earlier.

  1. Sift: In a medium bowl, sift or whisk together the flour, salt, and baking powder. Set aside. 
  2. Cream: In a large bowl, cream together sugar and butter with a hand mixer on medium speed until light and fluffy, about two minutes. 
  3. Add Ingredients: Mix in the pumpkin puree. Then mix in the eggs, one at a time, and add vanilla extract and cinnamon.
  4. Finish Batter: On low speed, alternate adding flour mixture and buttermilk into the wet ingredients in three batches until all ingredients are combined, beginning and ending with the flour.
Collage of four images showing how to make pumpkin cake, and then cut it in the middle
  1. Bake: Divide the batter evenly between the two pans. Bake on the center rack of the oven for 40-45 minutes, until a toothpick inserted into the center comes out clean.
Collage of four images showing how to make cinnamon cream cheese frosting
  1. Make Frosting: Cream together cream cheese and butter until well blended, about two minutes. Then add the cinnamon and vanilla. Add in the powdered sugar one cup at a time, mixing on low until all is incorporated. (Read more about how to make Cinnamon Vanilla Frosting if you’d like.) 
  2. Cool: When cakes are done, allow them to cool in the pans for about 10 minutes, or until the pans are cool enough to handle. 
  3. Wrap: To keep the pumpkin cakes super moist, we will wrap them in plastic wrap to finish cooling. The easiest way is to place two long pieces of plastic wrap on the counter in an X or cross pattern. Carefully flip each cake into the center of the X, and wrap the cake tightly. Repeat with the second cake, then place both cakes into the freezer for 30 minutes.
Collage of four images showing how to frost pumpkin cake
  1. Frost and Decorate: When the cakes have completely cooled, unwrap and place on a serving platter. Use a long serrated bread knife and level the cake to remove the convex top. Discard (or eat!) the trimmings. Pipe a generous layer of frosting on the bottom layer. Level the second cake and place it on top of the frosting. Frost the top of the cake generously and smooth with an offset spatula. Add piping decorations, sprinkles, and a sprinkle of cinnamon if desired.
Frosted pumpkin cake on a white cake stand

Expert Cake Tips

  • Use the Freezer: The step of this recipe where we wrap the cakes with plastic wrap and put them in the freezer is key to keeping the cakes extra moist and tender. The plastic wrap and cold temperature keeps all of the moisture from evaporating into the air, and keeps it in the cake instead. 
  • Avoid Overmixing: An overmixed cake can become tough after baking. Mix ingredients until just combined.
  • The Best Pans: For beautiful layer cakes, straight sided cake pans will give you the best results. I use these 9-inch nonstick pans and get amazing results every time.
  • Love layer cakes? Try making this amazing (and gluten free!) Carrot Cake, an Easy Banana Cake, Strawberry Layer Cake with Cream Cheese Frosting, or a Funfetti Layer Cake that’s perfect for the Holidays. 
A slice of pumpkin cake on a plate with a fork

What To Serve with Pumpkin Cake

With a Feast. Pumpkin Cake is a perfect Thanksgiving dessert! Check out all of my Thanksgiving recipes, and plan your best Thanksgiving dinner spread yet. 

Take it to a Party. Fall is football season, and there will be parties and get-togethers coming up that require you to bring a dish to pass. Bring this cake along with a shareable appetizer, like Cheesy Hot Crab Dip or Sausage Stuffed Mushrooms.

With Other Desserts. Your family will be really impressed when you present this cake along with a slew of other dessert options. Bake up some adorable Turkey Cupcakes and a batch of Puppy Chow for snacking.

Taking a slice of pumpkin cake

FAQs

What other flavors go with pumpkin cake?

You can add to this cake to take the flavor to another level. Try adding nutmeg and/or ginger for extra spice, or make it simple and use pumpkin pie spice in place of the cinnamon. Add chopped pecans or walnuts into the batter for additional texture.

What if I don’t have buttermilk?

You can create a buttermilk substitute, which works the exact same way as buttermilk, by combining regular whole milk with a splash (about a tablespoon) of white vinegar. Give it a stir and let it sit for a couple of minutes, it will thicken up and work perfectly in this recipe.

How many cups of pumpkin are in a can?

A standard 15 oz.can of pumpkin has almost two cups of pumpkin puree in it. For this recipe, I wouldn’t stress about having a bit less than two cups if you only have one can. But if you have two cans, open them both, and use the remaining pumpkin in another recipe!

Can I use fresh pumpkin?

Fresh pumpkin can be substituted for canned in this recipe. If you’d like to learn the easiest way to cook a pie pumpkin, see my recipe for Pumpkin Puree.

More Pumpkin Desserts To Try!

Pumpkin Cheesecake

Pumpkin Bundt Cake

Pumpkin Cookies with Cream Cheese Frosting

Pumpkin Pie

All Pumpkin Recipes ➜

This delicious pumpkin cake will be the star of your Thanksgiving dessert table, or a delicious treat for any time this fall. Don’t forget to pin it to make later!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
Pumpkin layer cake on a cake stand, frosted with cream cheese frosting
5 from 3 votes
(Click stars to rate!)

Pumpkin Layer Cake with Cinnamon Cream Cheese Frosting

Prep Time: 15 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 5 minutes mins
Author: Diana
Print Rate Recipe
This pumpkin cake with cinnamon cream cheese frosting is the ultimate fall dessert, your family and friends will ask you to bring this cake to the party year after year. Canned pumpkin makes this cake ultra moist, it’s pumpkin pie in a cake! The luxurious cream cheese frosting takes just minutes to make, and adds a lovely tang to cut the sweetness.
10 servings
This pumpkin cake with cinnamon cream cheese frosting is the ultimate fall dessert, your family and friends will ask you to bring this cake to the party year after year. Canned pumpkin makes this cake ultra moist, it’s pumpkin pie in a cake! The luxurious cream cheese frosting takes just minutes to make, and adds a lovely tang to cut the sweetness.

Equipment

  • 2 x 9” inch round cake pans

Ingredients 

  • 3 cups all purpose flour
  • ½ teaspoon salt
  • 1 ½ teaspoon baking soda
  • 2 cups (400g) granulated sugar
  • ¾ cup (170g) unsalted butter softened
  • 2 cups pumpkin puree not pumpkin pie filling
  • 3 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 ½ cups buttermilk

For the frosting:

  • 2 x 8 ounce packages cream cheese softened, 450g in total
  • 1 cup (227g) unsalted butter softened
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 6 cups powdered sugar

Instructions 

  • Preheat oven to 350℉. Spray two straight sided 9” round cake pans with non stick cooking spray, flour edges of pans if not using a non stick pan. Cut out two parchment paper circles the size of the pan and lay one in the bottom of each pan, spray the parchment lightly with non stick spray.
  • In a medium bowl, sift or whisk together dry ingredients; set aside.
  • In a large bowl, cream together sugar and butter with a hand mixer on medium speed until light and fluffy, about two minutes.
  • Mix in pumpkin puree. Mix in eggs one at a time, and add vanilla extract and cinnamon.
  • On low speed, alternate adding flour and buttermilk into the wet ingredients in three batches until all ingredients are combined, beginning and ending with the flour.
  • Divide the batter evenly between the two pans. Bake on the center rack of the oven for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
  • While the cakes cook, make the frosting; cream together the cream cheese and butter on medium speed until well blended, about 2 minutes. Add in the cinnamon and vanilla. Add in powdered sugar one cup at a time, mixing on low until all powdered sugar is incorporated.
  • When cakes are done, let them cool in the pan for 10 minutes (until just cool enough to handle). Take two long pieces of plastic wrap and form an X shape on the counter top. Carefully flip the cake out onto the center of the X, and wrap the cake tightly. Repeat with the second cake. Place in freezer for 30 minutes. This will ensure that your cakes stay very moist!
  • When the cakes have completely cooled, unwrap and place on a serving platter. Take a long serrated bread knife and level the cake. Discard (or eat) the trimmings. Pipe a generous layer of frosting on the bottom layer. Level the second cake and place on top of bottom layer; frost generously and smooth with an offset spatula. Add piping decorations and a sprinkle of cinnamon if desired. This cake is delicious served cold, wrap well with plastic wrap before refrigerating to prevent the cake from drying out.

Notes:

  1. Make sure that you’re using pumpkin puree, NOT pumpkin pie filling.
  2. Avoid Overmixing: An overmixed cake can become tough after baking. Mix ingredients until just combined.
  3. The Best Pans: For beautiful layer cakes, straight-sided cake pans will give you the best results. I use these 9-inch nonstick pans and get amazing results every time.
  4. Nutrition Values. Calculated per slice without the cream cheese frosting. This is an estimate and might not be very accurate.

Nutrition Information

Calories: 492kcal, Carbohydrates: 77g, Protein: 8g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 352mg, Potassium: 228mg, Fiber: 3g, Sugar: 44g, Vitamin A: 8652IU, Vitamin C: 2mg, Calcium: 78mg, Iron: 3mg

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

Did You Make This?I love to see what you made! Tag me @LittleSunnyKitchen and hashtag #LittleSunnyKitchen
Pin Recipe Tag on Insta Leave Review

You may also like...

  • Pumpkin cookies frosted with cream cheese frosting served on a white plate, placed on a wire rack
    Pumpkin Cookies with Cream Cheese Frosting
  • A slice of pumpkin bundt cake served on a small white plate
    Pumpkin Bundt Cake
  • Pumpkin muffins on a wire rack
    Pumpkin Muffins
  • Taking a slice of pumpkin cheesecake with whipped cream
    Pumpkin Cheesecake
Close up shot of slices of toasted garlic bread
Previous Post
Easy Garlic Bread
Ricotta cookies are stacked on a white plate, and decorated with white glaze and colorful sprinkles.
Next Post
Ricotta Cookies

Reader Interactions

Leave a Review! Cancel reply

Have a question or just want to say how much you loved the recipe? Leave a rating below, save for later on Pinterest, and share on Facebook. Your email address will not be published. Required fields are marked *

Rate this recipe!




Primary Sidebar

Diana, author of Little Sunny Kitchen.
Welcome

Meet Diana

Welcome to Little Sunny Kitchen! I'm Diana and I’m here to teach you how to make easy meals that are quick, family-friendly, and delicious!

Read More
Follow on Pinterest for more ideas!
Free ebook!

Download My Free Dinner eBook!


Get my copy!

Free eBook

Download My Free Dinner eBook!

Popular Recipes

Marry Me Chicken

Creamy Garlic Shrimp Pasta

Garlic Butter Chicken Tenders

Air Fryer Chicken Breast

Rasta Pasta Recipe

Shredded Chicken Tacos

Reader Favorites

a light green plate of spaghetti and meat sauce with hidden vegetables.

Meat Sauce with Hidden Vegetables

top down view of cheesy beef enchiladas in a casserole pan.

Ground Beef Enchiladas

Oven Baked Chicken and Rice

three mahi mahi tacos on a wooden board.

Mahi Mahi Fish Tacos

Cheesy Chicken Fajita Casserole

two white bowls of lasagna soup with a dollop of ricotta cheese and other cheeses, garnished with fresh herbs.

Lasagna Soup

Instant Pot Air Fryer Crockpot Easy Dinners Salads Grilling
Opens in a new window Opens an external site Opens an external site in a new window

As Featured On:

Dinner tonight
Free ebook!

Get My Free Dinner eBook!

Join us and receive new recipes every week! Receive our FREE eBook with quick and easy dinner recipes that are family-friendly and delicious.

Back to Top

explore

Recipe Index

Videos

Cooking Guides

Follow Along on Social:

Join My Free Cookie Facebook Group
Back to Top

About

Contact

Privacy Policy

Accessibility

© 2025 Little Sunny Kitchen
|
Site Credits Designed by Melissa Rose Design Developed by Once Coupled

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required