Pumpkin cake with cream cheese frosting is a simple favorite that we have to make at least once every Fall. It’s such a classic that it’s hard to go wrong with this simple, moist cake. The cream cheese frosting tops it off perfectly.
I’ve been married for nearly 20 years and it was just within the last few years that I finally discovered the secret to getting my husband to eat cake.
Yes. I basically have to force the man to eat cake. I don’t know what’s wrong with him either.
Anyway, the secret to getting him excited about cake is simple: cream cheese frosting.
He doesn’t like buttercream (I’m not sure why I married him, to be honest), but the man loves cream cheese frosting.
This pumpkin cake recipe was a total hit with him thanks to the dreamy layer of cream cheese frosting!
Of course, I don’t really mind when he doesn’t eat cake – more for me!
How to make pumpkin cake:
To start, we’re going to beat together oil, sugar, eggs, and vanilla until nice and creamy and pale yellow.
You’ll mix in some pumpkin, of course. I love this gorgeous orange cake!
Next up, you’ll add your dry ingredients. Just standard stuff: flour, pumpkin pie spice, baking powder, baking soda, and a little salt.
Spread the cake batter into a 9×13 baking dish and bake for about 40 minutes or until a tester comes out clean.
Let the cake cool completely before frosting.
How to make cream cheese frosting:
This is such a simple cream cheese frosting recipe and it turns out perfect everytime.
Add room temperature cream cheese and butter to a mixing bowl along with some vanilla and powdered sugar.
Beat together on medium speed until smooth and creamy.
Who knew cream cheese frosting was so easy?
Frost your cake and dig right in!
I thought about sprinkling some pecans on top of this, but ultimately decided to just go with a little bit of ground cinnamon. Either one would be delicious!
More cake recipes you’ll love:
Eclair Cake: This is a no bake recipe that has been a favorite of mine for years!
Pumpkin Crunch Cake: If you’ve never made this one, you’re going to what to head to the kitchen right now.
Peanut Butter Sheet Cake: If you love peanut butter, I insist you make this immediately!
Pumpkin Coffee Cake: One of the more popular recipes on my site – get a load of all that streusel.
Banana Coffee Cake: I could eat this one for breakfast every morning and never tire of it.
Pumpkin Cake with Cream Cheese Frosting
Ingredients
For the cake
- 4 large eggs
- 1 2/3 cup sugar
- 1 cup vegetable oil
- 1 teaspoon vanilla
- 15 ounces pumpkin
- 2 cups flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the cream cheese frosting
- 8 ounces softened cream cheese
- ½ cup butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
Instructions
For the cake
- Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
- Add the eggs, sugar, oil, and vanilla to a large mixing bowl and beat together on medium speed until smooth and creamy. Stir in the pumpkin.
- Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl and beat together until well combined.
- Pour batter into prepared baking dish and bake for 35-40 minutes or until a tester comes out clean.
- Cool cake completely before frosting.
For the frosting
- To make the frosting, add the cream cheese, butter, vanilla, and powdered sugar to a large mixing bowl and beat on medium speed until smooth and creamy.
- Spread frosting over cake.
- Cut into 12 slices and serve.
Nutrition Information:
Linda Johanson says
Could this recipe be used in a 15X10 sheet pan?
Karly says
Hi Linda! I’m really not sure…I’ve only baked in a 9×13. Not sure if there would be too much batter or not.
Shelle Be says
I couldn’t find an icon to click in order to skip the intro and all the pictures and just get to the recipe, but I still can’t wait to try this one. Sounds delicious!
Lisa A Langston says
Gotta make this! Should this cake be stored in fridge? Thank you!
Karly says
Yep!
Barbara Campos says
Can I use margarine instead of butter?
Karly says
I’ve only made this as directed.
Kathy says
Could another flour be substituted and the amount of sugar be lowered?
Karly says
I’ve only made the recipe as directed.
carol hawley says
This cake looks delicious, would you have a recipe for pumpkin muffins? I live alone ? the cake would be to big for me to. Please e-mail me if you have a recipe for the muffins. Thankyou so much.Carol Hawley
Karly says
Hi Carol! You can find my pumpkin muffins here: https://www.bunsinmyoven.com/?s=pumpkin+muffin&submit=%EF%80%82 I ran a search so it’ll pull in other recipes, but the first few are pumpkin muffins. 🙂
Dawn Waters says
Is this 2/3 cup of sugar or 1 and 2/3 cups?
Karly says
1 and 2/3 cup sugar. 🙂
James says
These look awesome Karly. I think I will make them with my kids next week.
Chels R. says
I love a good pumpkin cake. Looks beautiful and sounds even better.
Eric says
Can pumpkin pie filling be used if I leave out the pumpkin pie spice?
Karly says
No, pumpkin pie filling has other things added like eggs and dairy, so I’m afraid it won’t work for this one.
Leilani says
So i have to use cooked pumpkin correct?
Karly says
You would just use the canned pure pumpkin.
Kelly | Foodtasia says
Perfect! Looks so moist and delicious. Love the cream cheese frosting! I’m not a fan of buttercream either 🙂
Donna Howard says
Hi – sounds yum!!
Will make tomorrow. But please clarify the sugar? Recipe says ‘1 ? cup sugar’ – is it 1 cup or more? Thanks so much!!
Karly says
Sorry about that – it should be 1 2/3 cup. 🙂
Donna Howard says
oh great, I’m glad I asked!! I was just assuming 1 cup!! I love all that you do, your blog is awesome and your recipes are so yum!
!! I make them almost every week for the missionary sisters in our ward!! Can’t tell you how much they look forward to these treatrs!!
Karly says
Oh, that’s so great to hear! Thanks Donna!! Appreciate you stopping by and making the recipes! 🙂
Rosey says
It seems unclear how much pumking goes into the cake. The directions don’t even mention it with the eggs, sugar, oil and vanilla. Ingredients lists ’15 oz.’ but the written description only says “some pumpkin.” Could you clarify?
Karly says
Hi Rosey, the full 15 ounces of pumpkin goes into the cake batter. Stir it in after mixing together the eggs, sugar, etc. and before adding the flour.
Vicki says
All sounds good! Just curious about what type of flour to use? Thanks,.
Karly says
All-purpose flour.
Bill says
I’m not sure I’ve ever met someone who didn’t like buttercream frosting before. Hmm. I love oil (vs. butter) based cakes, have to try this one. It’s about pumpkin time. (BTW, 1 ? cup sugar typo :)).
Karly says
Most of his family doesn’t like it either!! So strange to me. 🙂
Sorry about the typo. That’s 1 2/3 cup sugar.