Pumpkin Cake with Cream Cheese Frosting

This fall cake dessert is made from scratch and topped with homemade cream cheese frosting. It is moist, delicious and easy to make. The simple ingredients makes a crowd favorite dessert for the holidays. You may even want to try this Christmas Bundt Cake.

This dessert is my go-to recipe for all my holiday plans. It is full of pumpkin flavor and adding the best cream cheese frosting to the cake makes it so delicious. Try these other delicious pumpkin desserts, Paula Deen Pumpkin Bars, Pumpkin Chocolate Chip Bars Recipe and Pumpkin Cheesecake.

Why You Will Love this Pumpkin Cake Recipe

• Simple Ingredients – There are no complicated ingredients in this recipe. If you are a baker then you probably have all the ingredients.
• Easy to Make – We love that this pumpkin cake is made easily in a baking dish. If you are looking for a quick and easy fall dessert, make this one.
• Easy Rich Cream Cheese Frosting – We are big fans of making frosting from scratch and this one is so easy. It really gives this cake recipe so much flavor. Check out these 45 Best Cream Cheese Desserts.

Ingredients

For the full recipe scroll to the bottom for the recipe card.

Variation Ideas

• Cake Pan – There are many pans that you can use to bake the cake. We have used a Bundt cake pan, round cake pans or a cupcake pan. If you baking in a round cake pans, you can easily layer cake for a beautiful presentation.
• Pumpkin – We recommend using canned pumpkin in this recipe. You can use fresh pumpkin if you prefer. But we like the texture and softness of how the canned pumpkin taste.
• Pumpkin Cake Seasoning – We love the flavor of pumpkin pie spice. Feel free to add in cinnamon, nutmeg, cloves or ginger.
• Chopped Nuts – If you want to add a layer of crunch, feel free to add in chopped pecans or chopped walnuts. You can even add some to the top after frosting.
• Frosting – This cake is delicious with the cream cheese frosting. But you can use canned cream cheese frosting instead of making it from scratch. You can also dust with confectioner’s sugar instead of adding a frosting.
• Chocolate Chips – If you love the pumpkin and chocolate combination, mix in chocolate chips to the pumpkin batter. You can even add some to the top after frosting the cake.
• Pumpkin Muffins – If you prefer, you can make this cake into muffins but baking in a cupcake pan. Then frost the cupcakes with delicious frosting for an individual treat.
• Cake Mix – We made the cake from scratch, but you can also use a pumpkin spice cake for a delicious variation.

How to Make Pumpkin Cake

• Step 1 – Heat Oven – Preheat the oven to 350 degrees Fahrenheit. Then spray a 9X13 baking pan with a non-stick cooking spray. 

Step 2 – Combine Dry Ingredients – In a mixing bowl, whisk together the flour, baking powder, and baking soda. Then add in pumpkin pie spice and salt.  Set aside. 

Step 3 – Add in Sugar – In a separate bowl, whisk together the sugar, vegetable oil or pumpkin until combined. Then add in the eggs and whisk until combined.

Step 4 – Combine Dry & Wet Ingredients – Pour the dry ingredients into the wet ingredients.  Stir until just combined. 

Step 5 – Pour into Pan – Pour the mixture into the baking pan. Bake for 30-35 minutes until a toothpick inserted into the center of the cake comes out clean.  Remove the cake from the oven.

How to Make Cream Cheese Frosting 

Step 1 – Combine Cream Cheese & Butter – Beat together the cream cheese and butter until light and fluffy. Beat with a hand held mixer or stand up mixer. Add in the vanilla extract and powdered sugar and mix.  

Step 2 – Frost Cake – Spread the frosting onto the cooled cake. Then the cake is ready to serve and enjoy! 

Recipe Tips

• Baking Pan – This recipe is perfect baked in a 9×13 baking pan. But you can also use round cake pan. We have even make cupcakes with this pumpkin cake recipe. Make sure to spray cooking spray to prevent the cake from sticking to the pan.
• Combine Ingredients – Combine the ingredients in a large bowl until the ingredients are combined thoroughly.
• Pumpkin Puree – When making this recipe you must use pure pumpkin instead of pumpkin pie filling. The pumpkin pie filling will cause the cake to be running.
• Baking Cake – Cooking time will vary on baking the cake. Use a toothpick to check if cake is done. If toothpick center comes out clean then cake is cooked.
• Cool Cake – Place the cake on a wire rack to cool completely before adding the tangy cream cheese frosting.

How to Freeze Pumpkin Cake

If you are preparing this cake for your Thanksgiving dinner, then double it so you can enjoy it for Christmas. This Pumpkin Cake freezes great and if stored properly it will last about 3 months.

If I double the recipe, I bake it in a disposable pan. Then top the cake with plastic wrap and aluminum foil to complete cover.

When you are ready to serve, allow the cake to thaw completely. Then add the frosting and serve just like you just made it.