• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About Me
  • All Recipes
  • Contact/Work with Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ×
    You are here: Home / Seasonal / Fall Recipes / Pumpkin Cake

    Pumpkin Cake

    November 14, 2022 By Sam 24 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video Print Recipe
    collage of pumpkin cake, top image of close up of single slice of cake with bite taken out, bottom image of slice of cake further away

    My soft, spiced, melt-in-your-mouth pumpkin cake recipe takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you’ve got yourself a seasonal showstopper! Recipe includes a how-to video!

    Slice of pumpkin cake frosted with cream cheese frosting on a white plate.

    Pumpkin Cake with Cream Cheese Frosting

    This pumpkin cake is based off of my popular pumpkin cupcake recipe, with just a few tweaks to make it suitable as a layer cake. It’s perfect for fall birthdays, Halloween parties, and of course, Thanksgiving (have you planned your menu yet?!). Everyone will love how sweet (but a balanced, not overpowering sweet), soft, and moist this recipe is!

    I chose to frost mine with cream cheese frosting (I don’t know about you, but to me, the two are inseparable), but some other good options include Swiss meringue buttercream, vanilla frosting, or even brown butter frosting. While I’m usually a frosting fanatic, I think a thin layer here pairs perfectly with this richly flavored cake (and it looks so pretty this way too!).

    You’re just an hour away from a slice of sweet, spiced goodness… let’s get started!

    What You Need

    Overhead view of ingredients including pumpkin puree, brown sugar, butter, cream cheese, and more.

    There’s quite a few ingredients up there, so I’ll highlight the important ones:

    • Unsalted butter. I opt for unsalted butter so that I have 100% control of the salt flavor in this recipe. If you only have salted butter on hand, see my post on substituting salted for unsalted butter.
    • Pumpkin puree. Use plain, 100% pumpkin puree. Pumpkin pie filling looks very similar and is sold in the same section of the grocery store, but it includes spices and additives that we don’t want in our pumpkin cake. I’m starting to sound like a control freak, but we want to have complete control over the spice and sweetness of our cake, not rely on whatever Libby happened to add to that can!
    • Cream cheese. Use brick-style, full-fat cream cheese for your frosting.
    • Powdered sugar. You may notice this recipe has a little less sugar than my traditional cream cheese frosting; this makes the frosting a bit silkier, which I love here. You can vary the amount of sugar you use based on whether your frosting needs to be thinner (good for sheet cakes) or thicker (best for layer cakes). If you’re looking for an even thinner/softer frosting, you can reduce the sugar to 2.5 cups.
    • Vanilla. A bit of vanilla extract flavors our frosting nicely. To be honest, I really love to use a scraped vanilla bean in this recipe, but they’re just SO expensive right now, so extract it is!

    SAM’S TIP: Using butter and oil makes this pumpkin cake both flavorful and moist. I don’t recommend substituting one for more of the other–you need both for the perfect balance!

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Pumpkin Cake

    Collage of four photos showing cake batter being prepared and poured into two pans.
    1. Cream together the butter and sugars until light and fluffy, then stir in the oil and add the pumpkin.
    2. Add the eggs one at a time, then stir in the vanilla and milk.
    3. Combine the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
    4. Divide the batter between two greased, floured, and lined pans. Bake for 35-45 minutes.
    Collage of four photos showing cakes being leveled and frosted after baking.
    1. Let the cakes cool in their pans for 10 minutes before inverting to a cooling rack.
    2. Level the completely cooled cakes and set them aside.
    3. Prepare the frosting.
    4. Spread frosting on the first cake layer, top with the second layer, and frost as desired.

    SAM’S TIP: Once you are ready to combine the wet and dry ingredients, switch over to a spatula. Using a mixer for this part could cause your pumpkin cake to become too dense or dry.

    Slice of cake infused with pumpkin and spices frosted with cream cheese frosting on a white plate.

    Frequently Asked Questions

    What can I do with leftover pumpkin?

    You only need a small portion of pumpkin from your second can, so you’ll have a good bit leftover after making this cake. You can use it to make pumpkin snickerdoodles, pumpkin bars, pumpkin bread, pumpkin cheesecake, pumpkin pancakes, or any of my other pumpkin recipes!

    Can I make this in a different pan?

    I baked my pumpkin cake in two 8″ pans because I like my cakes a bit taller, but three 8″ pans, two 9″ pans, or a 9×13″ pan would also work. I would recommend making my pumpkin bundt cake or pumpkin cupcakes instead if you’re looking for either of those.

    How should pumpkin cake be stored?

    If you’re comfortable with leaving it out (I am, personally), you can store your pumpkin cake in an airtight container at room temperature for up to 48 hours. Otherwise, you’ll want to keep it refrigerated in an airtight container and enjoy within 5 days.

    Slice of cake infused with pumpkin and spices frosted with cream cheese frosting on a white plate.

    This pumpkin cake officially wraps up my pumpkin recipes for this year. I hope you enjoyed them all 🧡

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Slice of pumpkin cake frosted with cream cheese frosting on a white plate.

    Pumpkin Layer Cake

    My soft, spiced, melt-in-your-mouth pumpkin cake recipe takes just 20 minutes to prep before baking. Top it with a simple cream cheese frosting, and you've got yourself a seasonal showstopper! Be sure to check out the how-to video!
    5 from 15 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 3 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 43 minutes minutes
    Servings: 12 slices
    Calories: 697kcal
    Author: Sam Merritt

    Ingredients

    Pumpkin Cake

    • 1 cup unsalted butter softened to room temperature (226g)
    • 1 cup granulated sugar (200g)
    • ½ cup light brown sugar firmly packed (100g)
    • ½ cup canola oil or vegetable oil (120ml)
    • 2 cups pumpkin puree* (488g)
    • 4 large eggs room temperature preferred
    • 1 Tablespoon vanilla extract
    • ¼ cup milk (60ml)
    • 2 ½ cups flour (310g)
    • 1 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 4 teaspoons pumpkin spice
    • 1 teaspoon cinnamon

    Cream Cheese Frosting

    • 8 oz cream cheese softened (225g)
    • ½ cup unsalted butter softened (113g)
    • 1 vanilla bean, scraped or 1 teaspoon vanilla extract
    • ⅛ teaspoon salt
    • 3 ½ cups powdered sugar (435g)

    Recommended Equipment

    • Mixing bowls
    • 2 8" cake pans
    • Cake leveler
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350F (175C) and prepare 2 8″ cake pans by lightly greasing and flouring the sides and lining the bottom with parchment paper. Set aside.
    • Combine butter and sugars in the bowl of a stand mixer (or in a large bowl and use an electric mixer). Beat until well-combined and light and fluffy.
    • Add oil and beat to combine.
    • Stir in pumpkin.
    • Add eggs one at a time, stirring well after each addition.
    • Stir in milk and vanilla extract. Scrape down the sides and bottom of the bowl to ensure ingredients are evenly combined.
    • In a separate, medium-sized bowl, whisk together dry ingredients (flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon).
    • Gradually add dry ingredients to wet, stirring until completely combined (be sure to scrape down the sides and bottom of the bowl). I prefer to do this with a spatula to avoid over-mixing the batter.
    • Divide batter evenly into prepared cake pans and bake on 350F (175C) for 40-45 minutes, or until centers spring back to the touch and a toothpick inserted in the center comes out with few moist crumbs or clean.
    • Allow cakes to cool for 10 minutes and then invert onto cooling rack and allow to cool completely before frosting.

    Cream Cheese Frosting**

    • In a large bowl, combine butter, cream cheese, vanilla extract and salt and beat until smooth, creamy, and well-combined.
    • Gradually add powdered sugar to mixture until well-combined, smooth, and light.
    • Once cakes have cooled, ice/assemble cakes by first leveling the cakes (I linked th the leveler I used in the "equipment" section above), generously icing between layers, applying an even layer on the top of the cake, and then applying a scant, semi-naked layer around the outside of the cake.

    Notes

    Pumpkin note

    This is slightly more than one 15oz can of pumpkin puree. Make sure that you buy “100% pumpkin” and not “pumpkin pie filling”

    Baking in different sized pans:

    Baking times will vary in different pans, but the following are best estimates. Please always keep an eye on your cake and use the toothpick test (a toothpick inserted in the center of the cake should come out clean or with a few moist crumbs) to test if a cake is done.
    13×9 pan: Start checking cake at 35 minutes. If using a glass pan, the cake will take longer to bake. 
    9″ pans: 35-40 minutes.
    You may also bake this cake in three 8″ or 9″ pans, the baking time will be reduced, expect approximately 28-35 minutes.
    Bundt pan: Readers have reported this cake baking in approximately 45 minutes in a bundt pan.
    Cupcakes: Please see my pumpkin cupcake recipe, instead.

    Storing

    Store in an airtight container at room temperature for several hours or covered in the refrigerator for up to 5 days.

    Nutrition

    Serving: 1slice | Calories: 697kcal | Carbohydrates: 76g | Protein: 7g | Fat: 42g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 147mg | Sodium: 612mg | Potassium: 246mg | Fiber: 2g | Sugar: 53g | Vitamin A: 7446IU | Vitamin C: 2mg | Calcium: 92mg | Iron: 2mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Recipes

    • Two-layer slice of spice cake missing one bite.
      Spice Cake
    • Slice of hot chocolate cake topped with marshmallows with a mug of hot chocolate in the background
      Hot Chocolate Cake
    • Slice of gingerbread layer cake topped with cream cheese frosting and sugared cranberries.
      Gingerbread Layer Cake
    • Carrot cake slice
      The Best Carrot Cake Recipe (with Video)

    Note: I originally shared this recipe in 2017. I’ve added new photos and a video and have updated the text, but the recipe remains the same!

    « Pumpkin Cheesecake Bars
    Pecan Pie Recipe »

    Reader Interactions

    Comments

    1. Stacey

      December 25, 2022 at 12:23 am

      Could I use one to one GF flour do you think?

      Reply
      • Emily @ Sugar Spun Run

        December 27, 2022 at 9:30 am

        That should work just fine, Stacey! Enjoy 😊

        Reply
    2. Teri

      November 26, 2022 at 11:39 am

      5 stars
      My family and friends loved your pumpkin cake with cream cheese frosting. Since gluten free cakes can be very dense, I used 2 cups gluten free flour (King Arthur’s) with 1/2 cup corn starch sifted together. The cake was moist and fabulous and you would never know it was gluten free. Thank you.

      Reply
    3. Floyd Wiggins

      November 13, 2022 at 7:40 pm

      5 stars
      This looks like the cake would be amazing! I am wondering if I could use buttermilk instead of milk? Also how big of a problem would it be if I I only use one can (427g) instead of slightly more at 488g of pumpkin?

      Reply
      • Sam

        November 13, 2022 at 10:24 pm

        Hi Floyd! The buttermilk could work here, but I haven’t tried it. I’m not sure the extra pumpkin will work. You are entering in more moisture and it could be problematic.

        Reply
        • Floyd Wiggins

          November 14, 2022 at 6:57 am

          5 stars
          Thanks for the very quick reply. Perhaps I misworded my earlier comment, but I would actually be using 67 grams less in pumpkin. The recipe calls for slightly more than one can (488g) and I would only be using one can; which contains only 427g. So, the moisture would be slightly less than called for. Perhaps I could reduce the amount of flour?

        • Sam

          November 16, 2022 at 9:25 pm

          I think you may have to make some more alterations if using less pumpkin here, but without having tried it, it’s going to be difficult to say exactly what needs to be done. 🙁

      • Liz M

        November 22, 2022 at 2:48 pm

        I took my chances and used only one can since I didn’t have time to go to the store and get an extra one. Everybody was so pleased with the cake, it was moist and still was full of pumpkin flavor. Everything else was exactly as the recipe says. I’ve made a lot of Sam’s recipes and this pumpkin cake is definitely on the top three of most compliments received.

        Reply
        • Sam

          November 22, 2022 at 9:10 pm

          I’m so glad you enjoyed it, Liz! 🙂

    4. Paul

      October 16, 2022 at 3:50 am

      Great pumpkin cake recipe, already made two of them and got rave reviews from everyone. Can’t wait to try the pumpkin cheesecake recipe as I’m already a huge fan or your regular cheesecake.
      Paul

      Reply
      • Sam

        October 16, 2022 at 9:47 pm

        I’m so glad everyone has enjoyed it so much, Paul! 🙂

        Reply
    5. Aleah

      October 08, 2022 at 5:58 pm

      5 stars
      My birthday is in October. So every year to celebrate, I eat this cake. It’s fall perfection. The cake is moist and has a wonderful pumpkin flavor without being over the top. The frosting is light and delicious and pairs perfectly with the pumpkin cake. The recipe is easy to follow and results in a perfect cake every time. Thanks for this amazing cake Sam!

      Reply
      • Sam

        October 08, 2022 at 9:04 pm

        I’m so glad you enjoy it so much, Aleah! Happy Birthday month! 🙂

        Reply
    6. Laurel Bobbitt

      November 16, 2021 at 7:16 pm

      5 stars
      This is a delicious moist cake! My husband and daughter made this together as a fun daddy/daughter time and our whole family enjoyed it! He used a Bundt pan (~45 min) and we opted for a ginger glaze since he doesn’t like cream cheese. Thanks for a great recipe Sam!!

      Reply
      • Sam

        November 17, 2021 at 10:49 am

        I’m so glad everyone enjoyed it so much, Laurel! 🙂

        Reply
    7. Mary Reddinger

      January 22, 2021 at 6:27 pm

      5 stars
      Omg…forgot to add the five stars!! Best cake EVER!!!!

      Reply
    8. Mary

      January 22, 2021 at 6:26 pm

      I just made this cake last weekend and it is literally the best cake I have ever eaten, much less made. I followed the directions exactly (for once!). It turned out perfectly moist and delicious. Thank you so much! I’ll be making this again soon.

      Reply
      • Sam

        January 23, 2021 at 3:22 pm

        I am so glad you enjoyed it so much, Mary! 🙂

        Reply
    9. Alison

      November 19, 2020 at 11:53 am

      I would love to make this recipe but I’m confused – is it 1 cup of butter OR 1/2 cup of oil? Are these interchangeable? Also, could I use part applesauce? Thank for your help!

      Reply
      • Sam

        November 19, 2020 at 9:16 pm

        Hi Alison! You need both the butter and the oil. I’m not sure how the applesauce substitute would go. I haven’t tried it before. I hope you love it. 🙂

        Reply
    10. Gina Brown

      December 02, 2019 at 6:30 am

      5 stars
      I made this cake for Thanksgiving and it was a huge hit! It was extremely moist and delicious. I followed the instructions exactly as they are written and it turned out perfectly. I am brand new to baking and found it easy to make. I would highly recommend this recipe. I’ll definitely be making it again. Thanks!!!

      Reply
      • Sugar Spun Run

        December 02, 2019 at 8:58 am

        I am so happy to hear that the pumpkin cake was a big hit at Thanksgiving, Gina! Thank you for trying my recipe and for commenting. 🙂

        Reply
    11. April

      July 15, 2019 at 6:13 pm

      5 stars
      Where are the rest of the comments on this AH-MAZING cake!? Anywho, I made this cake and it was delicious…like Christmas in July! I went by all the directions, except I failed to read the directions on NOT using pumpkin pie filling. That big ol’ can had been in the cabinet for 2 years, so I used the whole can (approximately 800g) for this cake. I also deviated by making a bundt cake instead. I had to bake the cake for an hour instead of 30-45 mins. And guess what…DELICIOUS! LOL! This recipe is seriously one I will be making this holiday season, but it’s currently July at the moment so anytime you want to bake is going to put smiles on your friends and family’s faces. THANK YOU SAM! xoxo!

      Reply
      • Sam

        July 15, 2019 at 9:43 pm

        Thank you so much, April! I am so glad you enjoyed the cake! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    The Best of Summer

    Salsa in white bowl

    Homemade Salsa Recipe

    Caprese salad in bowl

    Caprese Salad

    sugar cookies shaped and colored like watermelon slices

    Watermelon Sugar Cookies

    ambrosia salad in white bowl

    The Best Ambrosia Salad Recipe

    bowl of peach cobbler stopped with vanilla ice cream

    Peach Cobbler

    sliced zucchini bread

    Zucchini Bread

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy|Accessibility Statement

    Footer

    ↑ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    © 2020 Sugar Spun Run. All Rights Reserved

    • 4