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Pumpkin Cake
5 from 44 votes

Pumpkin Cake

This pumpkin cake combines pumpkin puree with warm spices like pumpkin pie spice to create a moist and tender cake. It uses a combination of brown and granulated sugar to balance sweetness and depth. The recipe includes a cream cheese and butter frosting that adds richness and tang, complementing the spiced cake. Sprinkles or candy pumpkins provide a decorative touch for serving or festive occasions.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 24
Calories: 287 kcal
Course: Dessert
Cuisine: American

Ingredients

For the cake
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 4 egg
  • 1 cup vegetable oil
  • 15 ounce can pumpkin do not use pumpkin pie filling, puree
  • cooking spray
For the frosting
  • 1/2 cup butter softened
  • 8 ounces cream cheese softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Sprinkles optional, or candy pumpkins, for decoration

Instructions

For the cake
    Cup of Yum
  1. Preheat the oven to 350 degrees F. Coat a 9"x13" pan with cooking spray.
  2. Place the flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda and baking powder in a large bowl. Stir to combine.
  3. Add the vanilla extract, eggs, vegetable oil and pumpkin puree to the bowl. Stir until just combined.
  4. Spread the batter evenly into the pan.
  5. Bake for 35-38 minutes or until set and lightly browned. Cool completely in the pan.
For the frosting
  1. Place the butter and cream cheese in the bowl of a mixer and mix until light and fluffy, about 2-3 minutes. 
  2. Add the powdered sugar, one cup at a time and mix on low speed until combined. Add the vanilla extract and mix for 30 seconds.
  3. If the frosting is too thick, add 1 teaspoon of milk at a time until desired consistency is reached.
  4. Spread the frosting evenly over the cake. Top with candy pumpkins or sprinkles. Cut into squares and serve, or store in the refrigerator until you’re ready to eat.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to ensure the correct consistency and flavor.
  • Cut the cake into squares of any size depending on how many servings are needed.
  • An offset spatula is helpful for spreading the batter and frosting evenly.

Nutrition Information

Calories 287kcal (14%) Carbohydrates 42g (14%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 5g (25%) Cholesterol 47mg (16%) Sodium 147mg (6%) Potassium 110mg (2%) Sugar 33g (66%) Vitamin A 3040IU (61%) Vitamin C 0.7mg (1%) Calcium 40mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 287

% Daily Value*

Calories 287kcal 14%
Carbohydrates 42g 14%
Protein 2g 4%
Fat 14g 22%
Saturated Fat 5g 25%
Cholesterol 47mg 16%
Sodium 147mg 6%
Potassium 110mg 2%
Sugar 33g 66%
Vitamin A 3040IU 61%
Vitamin C 0.7mg 1%
Calcium 40mg 4%
Iron 1mg 6%

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