This is my pumpkin cake with cream cheese frosting. It has a fluffy, moist and perfectly spiced sponge, and is topped with a thick tangy layer of cream cheese frosting.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Nina Kneads to Bake.
Jump To Recipe
🍂A super easy autumn cake
If you want to make an easy-to-whip together pumpkin cake with cream cheese frosting - this one is for you! Forget fiddling with a layer cake. This cake is simple, easy to make and is positively perfect!
The cake batter gets mixed together and poured into a greased 9x13" casserole dish. Bake the pumpkin cake and enjoy the scents of fall wafting through your house, all while wearing a cozy sweater! Can you tell I love this season!?!
Cream cheese frosting is the perfect tangy and sweet partner for pumpkin cake. I can't think of anything better! Scoop that on top of the cooled pumpkin cake, and slice and serve. This does great for a crowd and leftovers keep for days!
For other easy autumn recipes, check out my cranberry pecan upside down cake, apple pear crisp, pumpkin streusel coffee cake, or pumpkin chocolate chip cookies!
🥘Ingredients
- All purpose flour
- Baking powder and baking soda
- Pumpkin Pie Spice - Use either a store bought pumpkin pie spice or make your own!
- Sugar - I use both granulated sugar and brown sugar. Brown sugar has more flavour to it, so I add more of that.
- Pumpkin Puree - Make sure you use plain pumpkin puree. We don't want to use pumpkin pie puree here.
- Salt
- Vegetable oil
- Large eggs
- Vanilla extract
- Cream cheese - use the block cream cheese, not the spreadable type.
- Unsalted butter - If you use salted butter, omit the extra salt in the recipe.
- Powdered sugar
🔪Instructions
To make the cake, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together in a medium bowl.
In a separate medium bowl, whisk oil, eggs, both sugars, pumpkin puree and vanilla.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the mixture into a greased 9x13" pan. Bake for 30-35 minutes at 350°F, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before adding the frosting.
To make the frosting, beat cream cheese and butter together until smooth. Add in confectioner's sugar and salt and beat slowly together until the sugar is incorporated. Beat on high for a few minutes more.
Spread the frosting over the cake. Leftovers can be covered tightly and refrigerated for up to 3 days.
For more step-by-step photos and instructions, see the web story for pumpkin cake with cream cheese frosting!
➕Substitutions and add ins
- Add in an additional 1 cup of walnuts or chocolate chips.
- Try using ½ cup unsweetened apple sauce and ½ cup oil to replace the 1 cup of oil in the recipe.
- Homemade pumpkin puree can be replaced for the prepared pumpkin puree. Make sure to squeeze out as much liquid as you can before using it in this recipe.
- Use store bought pumpkin pie spice or make your own!
✔️Expert tips
- Add in an additional 1 cup of walnuts or chocolate chips.
- Try using ½ cup unsweetened apple sauce and ½ cup oil to replace the 1 cup of oil in the recipe.
- Homemade pumpkin puree can be replaced for the prepared pumpkin puree. Make sure to squeeze out as much liquid as you can before using it in this recipe.
- Use store bought pumpkin pie spice or make your own!
- Leftovers are best kept covered and refrigerated for up to 3 days.
💭FAQs
Pumpkin cake and cream cheese frosting were made to be together! This cream cheese frosting has a lot of cream cheese, a bit of unsalted butter, and only the right amount of confectioner's sugar to sweeten the icing without hiding the rich flavour of cream cheese.
If you would like to freeze the pumpkin cake, bake the cake and then wrap it tightly. It can be frozen for up to 3 months. Bring it to room temperature, frost and then serve.
Leftovers are best kept covered and refrigerated for up to 3 days.
Yes, because this cake has cream cheese frosting, it needs to be refrigerated.
🔖Related recipes
📋 Recipe
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Nina Kneads to Bake.
Pumpkin Cake with Cream Cheese Frosting
Equipment
- One 9x13" baking pan
Ingredients
Pumpkin Cake
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 ½ teaspoons pumpkin pie spice
- 1 cup vegetable oil
- 4 large eggs
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 1 ¾ cup pumpkin puree
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 8 ounces cream cheese room temperature
- ¼ cup unsalted butter room temperature
- 3 cups powdered sugar
- ¼ teaspoon salt
Instructions
Pumpkin Cake
- Preheat oven to 350°F and grease a 9x13 inch pan; set aside.
- Whisk flour, baking powder, baking soda, salt and pumpkin pie spice together in a medium bowl.
- In a separate medium bowl, whisk oil, eggs, both sugars, pumpkin puree and vanilla.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Pour the mixture into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before icing.
Cream Cheese Frosting
- Beat cream cheese and butter together until smooth. Add in confectioner's sugar and salt and beat slowly together until the sugar is incorporated. Beat on high for a few minutes more.
- Spread the frosting over the cake. Leftovers can be covered tightly and refrigerated for up to 3 days.
Notes
- Add in an additional 1 cup of walnuts or chocolate chips.
- Try using ½ cup unsweetened apple sauce and ½ cup oil to replace the 1 cup of oil in the recipe.
- Homemade pumpkin puree can be replaced for the prepared pumpkin puree. Make sure to squeeze out as much liquid as you can before using it in this recipe.
- Use store bought pumpkin pie spice or make your own!
- If you would like to freeze the pumpkin cake, bake the cake and then wrap it tightly. It can be frozen for up to 3 months. Bring it to room temperature, frost and then serve.
- Leftovers are best kept covered and refrigerated for up to 3 days.
Did you try this recipe? Comment below to let me know ☺️