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.
Easy Pumpkin Cake
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 15
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
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!
Ingredients
For the Pumpkin Cake
- 1 1/2 cups (337g) packed light brown sugar
- 1 cup (240ml) vegetable oil
- 2 tsp vanilla extract
- 4 large eggs
- 2 cups (466g) canned pumpkin puree
- 2 1/2 cups (325g) all-purpose flour (measured correctly)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1 tsp salt
For the Cream Cheese Frosting
- 10 oz (283g) cream cheese, room temperature
- 1/2 cup (112g) unsalted butter, room temperature
- 5 cups (575g) powdered sugar
- 1 1/4 tsp vanilla extract
- Pinch of salt
Instructions
Make the Cake
- Preheat oven to 350°F (176°C) and prepare 9×13 inch cake pan with non-stick baking spray.
- Add the brown sugar, vegetable oil, vanilla extract, eggs and pumpkin puree to a bowl and mix together until well combined.
- In a separate medium-sized bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt.
- Add the dry ingredients to the wet ingredients and mix until well combined and smooth.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Remove cake from oven and allow to cool completely.
Make the Frosting
- To make the frosting, add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add the vanilla extract and salt mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth.
- Spread the frosting evenly onto the cake, then serve.
Notes
- To Store: Keep cake well covered in the fridge and serve at room temperature. Cake is best if eaten within 3-4 days.
- To Freeze: Freeze whole cake or individual slices on a baking sheet for 1 hour, or until frosting is solid. Wrap cake tightly in plastic wrap and freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and bring to room temperature before enjoying.
- If you reallllly want to use just one can of pumpkin puree, reduce the flour to 2 1/4 cups. The bake time should be about the same, but it will affect the flavor of the cake – you’ll start to taste the oil a little more. I much prefer how it tastes with the extra pumpkin and flour. Plus, I have recipes you can use the leftover puree in and it can be frozen for up to 6 months!
Nutrition
- Serving Size:
- Calories: 588
- Sugar: 60.6 g
- Sodium: 338.1 mg
- Fat: 28.8 g
- Carbohydrates: 80.2 g
- Protein: 5.5 g
- Cholesterol: 85 mg
Keywords: spiced pumpkin cake, cake with cream cheese frosting, easy pumpkin dessert
More Easy Pumpkin Dessert Ideas
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Such a delicious recipe. I just used one can of pumpkin, as I didn’t want to open another can and have to freeze the remainder… I didn’t change the amount of flour. It was fluffy and delicious and everyone loved it. 🙂
★★★★★
Instead of canned, can I use real pumpkin puree?
Real pumpkin purée just tends to have more moisture in it. You can use it but just be aware your cake could be a little more dense if it has more moisture.
Can I make this cake in two or three 8″ layers instead of the 9×13 pan?
Definitely.
Thanks so much. I think i’ll make it for my birthday cake next month!
Should I pack the light Brown sugar into the measuring cup?
Yes, I’ve updated the recipe to be clear. Thank you!
Just confirming ; do you mean use 2 – 15 oz cans of pumkin or 2 – 8 oz cups of pumpkin?
Thanks! Harriett
You need 2 cups of pumpkin purée. In order to get that much, you will need two 15 ounce cans. But you won’t use all of the second can. I include some links in the blog post to recipes that you could make with the remaining pumpkin if you’d like.
Can I use something else instead of the oil?
Thanks
I don’t really recommend it. It will very much change the texture of the cake. If you’d like a butter based pumpkin cake, I might try this one. https://www.lifeloveandsugar.com/pumpkin-layer-cake-whipped-cream-cheese-frosting/