Pumpkin cake topped with the best cream cheese frosting is the perfect fall dessert, easy to make, super moist and loaded with delicious pumpkin flavor.
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This pumpkin spice cake couldn’t be any easier to make, it only takes a few minutes to whip together, and only has a few ingredients for both the cake and the cream cheese frosting.
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I like to keep a couple cans of canned pumpkin on hand throughout the year since its harder to find when its not fall (aka pumpkin season), so I always have everything I need to make this amazing pumpkin cake in my pantry, all year long.
For this pumpkin cake recipe you’ll need:
- eggs
- sugar
- vegetable oil
- pumpkin puree
- flour
- cinnamon and other seasonings
- baking powder and baking soda
You’ll mix everything together for the cake, and bake it up. Let it cool and top it with the best cream cheese frosting ever. The tangy sweet frosting is the perfect contrast to the sweet moist pumpkin cake.
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I love pumpkin desserts like pumpkin pie, pumpkin muffins, and pumpkin ice cream but this cake might be one of my new all time favorites. The cinnamon and seasonings pair perfectly with the pumpkin puree to give this cake the perfect fall flavor. The pumpkin and oil in the batter keep the cake perfectly moist throughout, exactly how pumpkin desserts should be, but the four eggs keep it nice and fluffy.
Its the perfect combination when you take a bite full of cake that you won’t be able to stop at one bite.
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Looking for more pumpkin recipes?
- Pumpkin Cinnamon Rolls with Cream Cheese Frosting
- Pumpkin Cheesecake
- Healthier Pumpkin Chocolate Chip Bread
- The Best Pumpkin Pie
Pumpkin Cake with Cream Cheese Frosting
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Pumpkin cake topped with the best cream cheese frosting is the perfect fall dessert, easy to make, super moist and loaded with delicious pumpkin flavor.
- 1 2/3 cup sugar
- 1 cup vegetable oil ((or canola oil))
- 1 3/4 cup pumpkin puree ((about 15 oz))
- 4 eggs ((large))
- 2 cups flour
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
For the Cream Cheese Frosting:
- 8 oz cream cheese ((softened))
- 1/2 cup butter, 1 stick ((room temperature))
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
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Preheat the oven to 350 degrees.
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In a large bowl, whisk together your sugar and oil and pumpkin until well combined.
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Add in the eggs and stir till smooth.
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Combine your flour, cinnamon, nutmeg, ginger, cloves, baking powder, baking soda, and salt in a large bowl and whisk together.
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Slowly add your dry ingredients to the wet ingredients while mixing.
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Pour mixture into a greased 9×13 baking pan.
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Bake for 30-35 minutes (mine took 32) or until an inserted toothpick comes out clean.
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Let cake cool completely before spreading the frosting over the top.
For the Cream Cheese Frosting:
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Beat your cream cheese in a large bowl over medium speed until smooth.
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Add in the butter and continue mixing till well blended.
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Add in the vanilla and powdered sugar and continue to mix until the frosting is completely smooth.
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