This pumpkin cake recipe is killer good! Literally the best you’ll ever have. It’s moist, fluffy, full of pumpkin spice and topped with delicious cream cheese frosting. I have never made this cake without the pan being scraped clean at the end.
WHY PUMPKIN CAKE WORKS?
Pumpkin cake is super light, moist, gently spiced + topped with a creamy yet fluffy cream cheese frosting. It comes together in a matter of minutes and is ridiculously hard to mess up. This cake only cooks for 20 minutes and because its one layer it cools fast making it a great cake to make for any last minute plans, or when you don’t feel like making an over-the-top dessert but still want something over-the-top delicious.
WHAT INGREDIENTS DO I NEED?
- PURE PUMPKIN not pumpkin pie filling
- OIL this is a key ingredients for light and fluffy + moist
- Eggs and dry ingredients
STEPS TO MAKE THIS PUMPKIN CAKE RECIPE
START by creaming together your eggs, pumpkin and oil.
ADD in your dry ingredients one at a time, while the mixer is mixing.
WHAT DO I BAKE MY CAKE IN?
Bake your cake in a half hsheet pan. I’ve used both a standard half sheet pan and =one that was slightly smaller (a 10×15). The cake ends up being just slightly thicker, but bakes for about the same time.
BAKE YOUR CAKE
Bake your cake and let it cool completely before frosting.
HOW TO I KNOW MY CAKE IS DONE?
When the top of the cake has a nice golden brown top and the middle is firm. You can tell if it is firm by gently touching the middle of the cake. If it depresses and stays down it needs a few more minutes. If the cake bounces back its done!
CAN I MAKE THIS CAKE GLUTEN-FREE?
YES! I use cup-4-cup gluten free flour and follow directions as instructed. It will bake up perfectly!
ps I used gluten free flour in this cake pictured and look how amazing it is.
LETS MAKE CREAM CHEESE FROSTING
To make cream cheese frosting you will need
- cream cheese frosting- room temperature
- butter- room temp
- powder sugar
- milk and vanilla
- cream your butter and powder sugar together.
- gradually add in your powder sugar alternating with milk and vanilla
Mix the frosting for a few minutes while it fluffs up. You’ll have a rich, creamy fluffy cream cheese frosting.
Once the pumpkin cake is cooled completely add a nice thick decadent layer of cream cheese frosting to your fluffy pumpkin cake!
Cut into large squares (because small ones will never be enough!) and serve to all your guests. Or, eat them all yourself :)
FAQ’s ABOUT PUMPKIN CAKE
HOW LONG IS PUMPKIN CAKE GOOD FOR?
Because of the cream cheese frosting I recommend this pumpkin cake be refrigerated if you are making it ahead or have leftovers. It will store in the fridge for 7-10 days in the fridge.
HOW MANY SERVINGS DOES THIS MAKE?
In a half sheet pan this will make 18 ~3 inch x 3 inch squares. If you are using a 10×15 sheet pan it will make closer to 12. You can choose to make the portions bigger smaller depending party size.
A GREAT HOLIDAY DESSERT
This dessert cake is great for the holidays not only because it easily feeds a crowd but of its light spiced flavors. It has just a hint of pumpkin and fall spiced without being overpowering. The cream cheese frosting ties it all together.
TRY OUR OTHER DELICIOUS PUMPKIN RECIPES!
PUMPKIN PIE SHAKE
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Easy Pumpkin Cake Recipe
Equipment
- half sheet pan
Ingredients
Pumpkin Cake
- 16 oz can pumpkin
- 4 eggs
- 1 cup oil
- 1 2/3 cup sugar
- 2 cup flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
Cream Cheese Frosting
- 1/2 cup butter room temp
- 4 oz cream cheese room temp
- 1 tsp vanilla
- 4 cups powdered sugar
- 2 + tsp milk
Instructions
- Combine pumpkin, oil and eggs then mix all ingredients well.
- Spread into a grease cookie sheet
- Bake at 350 for 15-20 minutes
- Let cool then frost with cream cheese frosting.
Cream Cheese Frosting
- Cream together butter and cream cheese. Add in powder sugar, vanilla and milk. Mix together for a few minutes until nice and fluffy.
Video
Notes
Nutrition
Kat says
Just made this and it’s so easy and sooo good! Thank you for this awesome recipe!
Cassie says
So amazing! What’s the best way to store these?
Lissa says
I can’t wait to try this! If I am looking to make a slightly healthier version, could I replace half or all of the oil with applesauce? What about using reduced fat cream cheese?
Thanks!
Desarae says
Hi Lissa!
I have substituted oil with applesauce on other recipes, but not this one, I’m sure you can! especially if you do it partially- let me know how it turns out. And yes!! you can you reduced fat cream cheese too!
Raquel says
This looks delicious! I can’t wait to make it for my family!
Adri says
This cake sounds great, and your photographs are beautiful!
MaryB says
This looks great. Can’t wait to try it. I’m curious what size pan you use. My cookie pans are half sheet pans so they are good sized. I love the thickness of the cake your photos show. Thanks.
Desarae says
yes, you can use a jelly roll pan and or a half sheet pan, a half sheet pan is 13×18, which is what I use.
Tiann F. says
I just made this for a dinner party. So yum!! Love your photos!