Easy Pumpkin Cake

Three slices of pumpkin cake stacked on top of each other.

5 from 8 votes

This pumpkin cake recipe is soooo 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.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 427kcal

Author: Kadee & Desarae

Equipment

half sheet pan

Ingredients

Pumpkin Cake

16 ounces can pumpkin
4 eggs
1 cup oil
1 ⅔ cup sugar
2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoon cinnamon

Cream Cheese Frosting

½ cup butter room temp
4 ounces cream cheese room temp
1 teaspoon vanilla
4 cups powdered sugar
2 teaspoons milk or more for consistency

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

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Notes

Be sure to check the full post above for more tips, ingredient information, serving suggestions, and more.

Make sure you are using pumpkin puree and NOT pumpkin pie filling.
Grease your pan well before adding the cake batter. Even better, line it with a sheet of parchment paper to prevent it from sticking.
Use a spatula to evenly spread out the pumpkin batter in the pan.
Make sure butter and cream cheese are at room temperature to ensure that the frosting will be smooth and creamy.

Nutrition