This pumpkin cake is a simple, single layer cake recipe that packs loads of pumpkin flavor. It takes about 10 minutes to prepare the cake and the rest is baking time! Top it with a creamy and tangy cream cheese frosting.
Looking for more pumpkin recipes? Try my pumpkin cinnamon rolls, pumpkin cheesecake or pumpkin roll.
If you are looking the absolute simplest fall dessert recipe, than you've found it! This pumpkin cake could not be any easier to make.
It's super moist and soft, full of pumpkin flavor and topped with a creamy and luscious cream cheese frosting.
All you need is 10 minutes to prepare the pumpkin cake batter and a 9x13 rectangle baking dish to bake it in.
This is the type of dessert you want to show up with to Thanksgiving dinner.
Ingredients
- Flour: All purpose flour is used in this recipe, I haven't tried it out with cake flour or gluten free flour. Most people have a lot of success with the Bobs Red Mill 1:1 gluten free though.
- Brown Sugar: Brown sugar adds sweetness to the cake and also a deeper molasses flavor which is perfect with pumpkin.
- Cane Sugar: Adds sweetness.
- Baking Soda, Baking Powder: Leavening agents to help the cake rise.
- Salt: Kosher salt to enhance the flavor of the cake.
- Pumpkin Pie Spice, Cinnamon: Spices added for flavor.
- Eggs: Eggs are used in cakes for binding, so the cake doesn't fall apart.
- Oil: Make sure to use a flavorless oil. Oil keeps the cake moist.
- Pumpkin Puree: Plain pumpkin puree, not the pumpkin pie filling.
- Milk: Added to keep the cake moist and soft.
- Vanilla Extract: Added for flavor.
- Butter: Used in the cream cheese frosting.
- Cream Cheese: Opt for a full fat cream cheese in block form.
- Powdered Sugar: Adds sweetness to the cream cheese frosting.
Why You'll Love This Recipe
- Moist: This pumpkin cake is so moist and soft, you will love it.
- Easy: This recipe is so easy to make! Most of the time spent is just mixing the ingredients.
- Thanksgiving: This is the perfect cake to make for Thanksgiving, with the pumpkin flavors and cream cheese frosting.
Storing
Store your pumpkin cake in the fridge with plastic wrap covering it so it doesn't dry out. You can keep it in the baking dish you baked it in.
How To Make Pumpkin Cake
Preheat the oven to 350.
In a large bowl whisk together the flour, brown sugar, cane sugar, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.
In a separate bowl whisk together the eggs, oil, pumpkin puree, milk and vanilla extract.
Stir the wet ingredients into the dry ingredients just until combined.
Grease a 9x13 baking dish and pour the pumpkin batter into it. Bake for 40 minutes or until a toothpick comes out clean.
Remove from the oven and let cool on a wire rack until room temperature.
Make the cream cheese frosting by beating together the butter, cream cheese, vanilla and powdered sugar until smooth.
Spread the cream cheese frosting over the cake and chill in the fridge.
Easy Pumpkin Cake
This pumpkin cake is a simple, single layer cake recipe that packs loads of pumpkin flavor. It takes about 10 minutes to prepare the cake and the rest is baking time! Top it with a creamy and tangy cream cheese frosting.
Ingredients
Pumpkin Cake
- 2 ¼ c all purpose flour
- ¾ c brown sugar
- ½ c cane sugar
- ¾ tsp kosher salt
- ½ tsp baking soda
- 2 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 3 eggs
- 1 c canola oil
- 15 oz pumpkin puree
- ½ c milk
- 1 tsp vanilla extract
Cream Cheese Frosting
- ¼ c butter, softened
- 8 oz cream cheese
- ¼ tsp vanilla extract
- 3 c powdered sugar
Instructions
- Preheat the oven to 350.
- In a large bowl whisk together the flour, brown sugar, cane sugar, salt, baking soda, baking powder, pumpkin pie spice and cinnamon.
- In a separate bowl whisk together the eggs, oil, pumpkin puree, milk and vanilla extract.
- Stir the wet ingredients into the dry ingredients just until combined. Grease a 9x13 baking dish and pour the pumpkin batter into it. Bake for 40 minutes or until a toothpick comes out clean.
- Remove from the oven and let cool on a wire rack until room temperature.
- Make the cream cheese frosting by beating together the butter, cream cheese, vanilla and powdered sugar until smooth.
- Spread the cream cheese frosting over the cake and chill in the fridge.
Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 344Total Fat: 18gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 46mgSodium: 198mgCarbohydrates: 43gFiber: 1gSugar: 30gProtein: 4g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
Kris Kelly
am I missing how much flour too use?
Tara Moore
Hi Kris! I am so sorry about that, when I imported the recipe it cut off the flour and I completely missed it. It's 2 1/4 cups and I've updated the recipe. Thanks for the heads up!