Easy Pumpkin Cake

Spiced with cinnamon, nutmeg, ginger and cloves, this moist and tender Pumpkin Cake is covered in pillowy cream cheese frosting. It’s easy to make with plenty of pumpkin flavor and no electric mixer needed!

Moist Pumpkin Cake With Fluffy Cream Cheese Frosting

This crave-worthy pumpkin cake comes together in about 30 minutes with no hassle involved. It’s the perfect fall dessert to whip up on a busy weeknight or throw together for that office party you almost forgot about. Even though it’s super quick and easy, it’s a timeless classic that’s guaranteed to be a massive hit with any crowd.

I mean, who doesn’t love the combination of moist pumpkin cake and meltingly soft cream cheese frosting? Add in those warm, comforting spices and you have yourself a truly irresistible treat. Forget about fall – this convenient dessert will become a go-to for you all year long!

What You’ll Need

This trusty recipe turns basic ingredients into a certified pumpkin masterpiece. Scroll down to the recipe card for specific quantities.

For the Pumpkin Cake

• Light Brown Sugar: The molasses in the brown sugar adds extra flavor and moisture to the cake.
• Vegetable Oil: Or canola oil.
• Vanilla Extract
• Eggs
• Canned Pumpkin Puree: You’ll need 2 cans of pumpkin puree. Be sure it’s not pumpkin pie filling.
• All-Purpose Flour
• Baking Powder & Baking Soda: The use of both ensures a light and fluffy crumb.
• Ground Cinnamon
• Nutmeg
• Ginger
• Cloves
• Salt: To enhance the spiced pumpkin flavor.

For the Cream Cheese Frosting

• Cream Cheese: Don’t forget to bring this to room temperature.
• Unsalted Butter: Brought to room temperature.
• Powdered Sugar: For volume and the right consistency.
• Vanilla Extract
• Pinch of Salt

Do I Have to Use More Than One Can of Pumpkin?

You only need about 1/4 cup of pumpkin puree from the second can. If you reallllly want to use just one can, you’ll also have to reduce the flour to 2 1/4 cups. The bake time should be about the same, but the flavor will be different – you’ll start to taste the oil in the cake more. I much prefer how it tastes with the added pumpkin and flour.

So no, you don’t have to use more than one can of pumpkin, though I strongly recommend it. The leftover puree can be frozen for up to 6 months, so you’ll have plenty of time to put it to good use! The following treats can all be made with less than one can of pumpkin:

• Pumpkin Cake Roll
• Pumpkin Chocolate Chip Cookies
• Pumpkin Cheesecake Cookie Cups
• Pumpkin Pound Cake
• Pumpkin Cupcakes With Cream Cheese Frosting

How to Make Pumpkin Cake

The process of making this pumpkin cake is wonderfully short and sweet. You’ll be devouring this treat in no time!

Make the Cake

Prep for Baking: Preheat the oven to 350°F and prepare a 9×13-inch cake pan with nonstick baking spray.

Combine Wet Ingredients: Add the brown sugar, vegetable oil, vanilla extract, eggs and pumpkin puree to a large bowl. Mix the wet ingredients together until they’re well combined.

Combine Dry Ingredients: Combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a medium-sized bowl.

Add to Wet Ingredients: Add the dry ingredients to the wet ingredients and mix until well combined and smooth.

Bake: Pour the batter into the prepared cake pan and bake your cake for 25-30 minutes, or until a toothpick inserted into the middle comes out clean.

Let Cool: Remove the cake from the oven and allow it to cool completely.

Make the Frosting

Combine Cream Cheese & Butter: Add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. You can use an electric mixer or do this by hand.

Start Adding Powdered Sugar: Add about half of the powdered sugar to the cream cheese mixture and mix until well combined and smooth.

Add Vanilla & Salt: Add the vanilla extract and salt, mixing until well combined.

Finish Adding Powdered Sugar: Add the remaining powdered sugar and mix until well combined and smooth.

Add to Cake & Enjoy! Spread the frosting evenly onto the cooled cake, then cut it into slices and serve it.

Tips for Success

Hold off on gathering your ingredients and take a second to read over these tips and tricks. Flawless pumpkin cake is right around the corner!

• Use a Food Scale to Measure the Flour: In order to ensure accuracy, it’s best to measure the flour with a food scale. If this isn’t feasible for you, simply fill your measuring cup by the spoonful and level it off at the top to prevent overpacking.
• Add the Spices Individually: While you could use pre-made pumpkin pie spice, I like to measure out my individual spices. Pumpkin pie spice often uses allspice instead of cloves, and I personally prefer the flavor you get with the combination of spices in the recipe.
• Beat the Butter & Cream Cheese Well: You want to beat together your butter and cream cheese until the mixture is nice and smooth throughout and not lumpy. You don’t have to use an electric mixer, but it definitely speeds up the process.
• Incorporate Mix-Ins: If you’d like to jazz up your cake, feel free to fold mix-ins like chopped nuts, white chocolate chips or shredded coconut into the batter. You could also stir some cinnamon into the frosting for even more pumpkin spice goodness.

Storage Instructions

Extra cake should be refrigerated in an airtight container where it will last for up to 4 days. I like to bring it to room temperature before I enjoy it.

Can I Freeze Cake With Cream Cheese Frosting?

You sure can! First, you’ll have to freeze the cake on a baking sheet for about an hour, or until the frosting is solid. Wrap the cake tightly in plastic wrap and freeze it in a freezer-safe container or storage bag for up to 3 months. You can either do this with the whole cake or individual slices. Thaw out frozen cake in the fridge and bring it to room temperature before you dig in.

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More Easy Pumpkin Dessert Ideas

• Pecan Praline Pumpkin Bread
• Chocolate Chip Pumpkin Cheesecake

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