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Pumpkin Cake
5 from 92 votes

Pumpkin Cake

This Pumpkin Cake combines a smooth pumpkin puree with a blend of warm spices and a moist texture that results from the oil and eggs. It yields a tender crumb with familiar autumn spice notes from cinnamon, cloves, nutmeg, and ginger. The cream cheese frosting adds a creamy, sweet, and slightly tangy layer that complements the cake's dense, moist interior. Ideal for autumn gatherings or year-round when pumpkin flavors are desired.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 15
Calories: 531 kcal
Course: Dessert
Cuisine: American

Ingredients

Pumpkin Cake:
  • 2 cups pumpkin canned or homemade, puree
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar , packed
  • 1 cup neutral cooking oil vegetable or canola, generic cooking oil
  • 4 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 1 teaspoon cloves ground
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
Cream Cheese Frosting:
  • 1/2 cup butter , room temperature
  • 8 ounces cream cheese , room temperature
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.Grease a 9x13 inch pan with non-stick cooking spray.
  2. In a large mixing bowl combine sugars, eggs, pumpkin puree, oil and vanilla.
  3. In separate bowl combine flour, baking soda, baking powder, spices and salt.
  4. Add dry ingredients to bowl with the pumpkin mixture and stir to combine.
  5. Pour batter into prepared pan.
  6. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean. Allow to cool completely before frosting.
Cream Cheese Frosting:
  1. Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add powdered sugar, mixing well for 2-3 minutes. Mix in vanilla and cinnamon.  

Notes

  • This cake can be prepared ahead and refrigerated covered for 2-3 days without loss of texture.
  • Frosted pumpkin cake freezes well for up to 3 months; thaw in the refrigerator overnight before serving.
  • For pumpkin cupcakes or two-layer cakes, divide the batter evenly into smaller pans and adjust baking time to about 25 minutes or until a toothpick comes out clean.

Nutrition Information

Calories 531kcal (27%) Carbohydrates 68g (23%) Protein 5g (10%) Fat 28g (43%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g (29%) Monounsaturated Fat 13g (65%) Trans Fat 0.3g (15%) Cholesterol 81mg (27%) Sodium 405mg (17%) Potassium 144mg (3%) Fiber 2g (8%) Sugar 52g (104%) Vitamin A 5550IU (111%) Vitamin C 1mg (1%) Calcium 79mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 15 Serving

Amount Per Serving

Calories 531

% Daily Value*

Calories 531kcal 27%
Carbohydrates 68g 23%
Protein 5g 10%
Fat 28g 43%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 13g 65%
Trans Fat 0.3g 15%
Cholesterol 81mg 27%
Sodium 405mg 17%
Potassium 144mg 3%
Fiber 2g 8%
Sugar 52g 104%
Vitamin A 5550IU 111%
Vitamin C 1mg 1%
Calcium 79mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.