This Easy Pumpkin Cake is our favorite, fluffy, moist and absolutely delicious pumpkin cake. It has a tender, moist and delicate crumb. The marshmallow-like whipped cream cheese frosting takes it over the top.
This post may contain affiliate links. Read my disclosure policy.
I invited my sisters and their families over for dinner this week and everyone really enjoyed it, especially the kids. I asked if they would be more likely to re-make this as a double decker fancy cake or an easy peasy sheet cake and the consensus was: EASY. Like 4 steps easy, including frosting!
Pumpkin Cake Recipe
If you aren’t a major pumpkin fan yet, you will be after trying this! We are quite smitten with this cake. It is on the regular rotation at our house in Autumn. Plus, it’s not overly sweet so there’s no avoiding that second helping ;).
This pumpkin sheet cake recipe was shared by one of my readers, Yulia. Thank you so much for sharing this treasure of a recipe with us! Some of our favorite recipes have been shared by our readers, like this persimmon bread. I love it when you all write in sharing your favorite recipes and tips. Those are my favorite kinds of emails! Thanks for thinking of me :).
Ingredients for Easy Pumpkin Cake
2 cups all-purpose flour *measured correctly
1 1/2 cups granulated sugar
1 tsp baking soda (sifted to get rid of lumps)
2 tsp baking powder
2 tsp cinnamon
1/2 tsp fine sea salt
3 large eggs, room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree (or make your own!)
*Watch our easy video tutorial on how to measure correctly
Ingredients for the Cream Cheese Frosting:
1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick (8 Tbsp) unsalted butter butter, room temp
1 cup powdered sugar
2 tsp real vanilla extract
Pecans to decorate, optional
How to Make Easy Pumpkin Cake:
Prep: Preheat oven to 350˚F. Using cooking spray or oil, grease a 9×13 non-stick baking pan (like this one) or a Glass pyrex dish. Tip: If you’re serving it out of a metal pan, line it with parchment paper so you don’t scratch up your pan.
1. In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt.
2. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
3. Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 mins), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with pecans or sprinkles.
How to Make Whipped Cream Cheese Frosting:
1. Combine all of your frosting ingredients in the bowl of a stand mixer (here’s the mixer I use) and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.
More Dreamy Pumpkin Recipes:
- Pumpkin Cupcakes with the same dreamy frosting
- Pull-Apart Pumpkin Bread just melts in your mouth
- Pumpkin Cheesecake with Caramel
- Pumpkin Flax Granola – we keep a steady batch on hand
Watch Natasha Make Pumpkin Cake:
You’ll be surprised how easy it is to make this pumpkin cake!
If you enjoy our videos, please and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our
Easy Pumpkin Cake Recipe
Ingredients
Ingredients for Pumpkin Cake:
- 2 cups all-purpose flour, *see note on measuring
- 1 1/2 cups granulated sugar
- 1 tsp baking soda, sifted to get rid of lumps
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp fine sea salt
- 3 large eggs, room temp
- 1 cup oil, extra light olive oil, vegetable or corn oil will work
- 15 oz pumpkin puree, can
Ingredients for Frosting:
- 8 oz cream cheese, room temp, cut into quarters
- 8 Tbsp unsalted butter butter, room temp
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Pecans to decorate, optional
Instructions
How to Make Pumpkin Cake:
- Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt.
- In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
- Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn't eat them.
How to Make Whipped Cream Cheese Frosting:
- Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.
Notes
**If you're serving it out of a metal pan, line it with parchment paper so you don't scratch up your pan.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Now the question is when are you going to be making this? At the very least, pin it for later. This one’s a keeper!
Looks delicious how far in advance can I make this ?
Hi Olena, yes, you can make this in advance. Cover well and refrigerate for 5 to 7 days. It does keep very well in the fridge
I was wondering if I can use monk fruit instead of sugar and how much should I use?
Hi Sabrina! I haven’t tested that. I would check your package for instructions. If it’s pure monk fruit sweetener it’s overly sweet and can’t be used in a 1:1 ratio, but if it’s a blend it may work.
Turned out great! What is the best way to store the cake? In the refrigerator?
Hi Jacquelyn! Yes, it needs to be refrigerated due to the cream cheese frosting. I’m glad you loved it!
I put the batter into cupcake pans. Turned out delicious! Cake is very moist! Very easy recipe!
My family loved this recipe. The only alteration I made was added “Health Bits” on top of the frosting and voila… a masterpiece.
That sounds yummy! Thanks for sharing that with us.
Why does ANYONE use box mix when this can be mixed and in the oven in less than 10 minutes??? Hatch is delish, it’s in my oven so I’ll let you know about the final product. I like I cc frosting bursting w cc so I use two blocks to one cup of butter.
Natasha, all your recipes are fabulous!!! Thank you.
It really does come together quickly! I hope you love it, Colleen!
OMG 😋 I just made it and it was fantastic Separated it into 3 tins so I can store them in the fridge. I’ve made the frosting but hubby likes it plain. So who ever wants icing can add when they’re eating 😂 very moist very tasty and super easy to make. I’m glad I stumbled upon this recipe ❤️❤️❤️❤️❤️
Give me all the icing, but it really is good without it too! Thank you so much for sharing that with me, Kathy!
I’ve been looking for a simple pumpkin cake recipe and I think this could be it. Can I sub applesauce instead of oil? have you tried with this recipe? Thx
Hi Christine, I haven’t tested that to advise, if you experiment, let me know how you liked the recipe.
Natasha, this is an excellent recipe, it came out great when I did it last year and I’ll be doing it again soon. I can’t find the link to that can opener if you would be so kind as to let me know where you got it?
Thank you kindly.
I’m happy to hear that you loved it! Safety Can Opener (affiliate link)