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Easy Pumpkin Cake Recipe (VIDEO)

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.

Easy pumpkin cake with marshmallow-like cream cheese frosting

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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 ;).

Pumpkin Cake Recipe topped with chopped walnuts

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
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 easy pumpkin cake

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

Ingredients for Cream Cheese Frosting

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.

Easy Pumpkin Cake Recipe-10

2. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.

Easy Pumpkin Cake Recipe-11

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.

This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!

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.

Easy Pumpkin Cake Recipe-13

How to Make Pumpkin Cake in 4 easy steps

More Dreamy Pumpkin Recipes:

Watch Natasha Make Pumpkin Cake:

You’ll be surprised how easy it is to make this pumpkin cake!

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Easy Pumpkin Cake Recipe

4.86 from 106 votes
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $9-$11
Servings: 8 large or 12 small slices

Ingredients

Ingredients for Pumpkin Cake:

Ingredients for 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

Instructions

How to Make Pumpkin Cake:

  1. 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.
  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 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:

  1. 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.

Recipe Notes

*To measure flour, spoon it into a measuring cup and scrape off the top.
**If you're serving it out of a metal pan, line it with parchment paper so you don't scratch up your pan.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Slice of pumpkin cake on a plate topped with whipped cream cheese frosting

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!

This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!
This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Violet
    October 20, 2019

    You MUST make this cake!! It is so easy and so good! I used 2tsp pumpkin-pie spice instead of cinnamon, and sprinkled pecan pieces over the top. I will never need another pumpkin cake recipe!
    Freezes very well – just frost, cut into pieces, freeze the pieces on a parchment-lined cookie sheet until frozen, then pack into tupperware. Thaw at room temperature or in fridge.

    Thanks Natasha and Yulia!! Reply

    • Natashas Kitchen
      October 20, 2019

      That’s just awesome!! It sounds like you have a new favorite! Reply

  • Julija
    October 20, 2019

    My family I loved it! I shared it with my immediate family and friends in Macedonia, so it’s spreading around.

    Thank you Natasha! Reply

    • Natashas Kitchen
      October 20, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles! Reply

  • Linda
    October 19, 2019

    I add 1/2 c of white raisins and 1 c of chopped walnuts to this and it is fabulous. Reply

    • Natashas Kitchen
      October 19, 2019

      Great idea, Linda! I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Maureen O
    October 17, 2019

    I want to make this in cupcakes, how long should I bake them for thanks:) Reply

    • Natashas Kitchen
      October 17, 2019

      Hi Maureen, you sure can. One of our readers let us know this worked great for cupcakes. She did cut the bake time to 20 minutes however. Reply

  • Nataliya Khomych
    October 15, 2019

    This cake is soooo easy and delicious! I was wondering, if I were to bake this into 2 9″ springform pans, would the oven temperature be the same? Reply

    • Natashas Kitchen
      October 16, 2019

      Hi Nataliya, I would just be sure the center is done it shouldn’t take much longer than normal bake time Reply

  • Sandra Maley
    October 13, 2019

    Hi there! I made this and it’s delicious! I did add 2 extra cups of confectioners sugar as it didn’t look or taste quite right to me. Most of my cream cheese frosting recipes have 2-4 cups of confectioners sugar to the amount of cream cheese and butter here. Just curious 1 cup was a typo? Yummmmmy! Reply

    • Natasha
      October 14, 2019

      Hi Sandra, it was not a typo, we just prefer to have frostings less sweet but you can definitely add it to taste. I’m so happy you enjoyed the cake! Reply

      • Sandra Maley
        October 15, 2019

        Perfect, thank you! Love your recipes! Reply

  • Carolee
    October 13, 2019

    Love your recipes BUT I’m on a Keto diet and cannot use regular flour. Can I make this with Almond flour – would it take less of that to compensate??
    Thanks Reply

    • Natasha
      October 14, 2019

      Hi Carolee, I haven’t tried it with almond flour. But one of our readers did mention making this gluten and dairy-free and loved it! Unfortunately, they did not specify the exact type of flour used. Reply

  • October 11, 2019

    I can’t find where you let us know how to buy the can opener. Love the cake!! Reply

  • Dalia
    October 11, 2019

    Delicious cake! Thanks Natasha. I didn’t have pumpkin, so I cooked 2 shredded carrots with a teaspoon of sugar and added it to the dough instead of the pumpkin. It was great. Reply

    • Natashas Kitchen
      October 11, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

      • Jeanne Wilmington
        October 23, 2019

        This looks delicious! I want to make this cake for a fall party at work.
        How much ingredients would I use for a 11×15 pan? Reply

        • Natashas Kitchen
          October 23, 2019

          Hi Jeanne, I’m so glad you enjoyed that. I have not tested that to advise but here is what one of our readers wrote “I ended up cooking it in a 9×13 Corningware ceramic dish at 325 degrees for 38 minutes and it turned out perfectly” I hope that helps. Reply

  • patrick
    October 9, 2019

    i am 75 yrs old and –
    you just make my day but i do just what you do and it never turns out like yours Reply

    • Natashas Kitchen
      October 9, 2019

      Hi Patrick, I’d be more than happy to troubleshoot. Are you altering or changing anything in the recipe? Reply

      • patrick
        October 10, 2019

        i may have not beaten it enough and used a diferent vannella Reply

  • patrick
    October 9, 2019

    can you tell me where you get all your cooking gadgetts Reply

    • Natashas Kitchen
      October 9, 2019

      Hi Patrick, we link most of our gadgets in our recipes or you can find them in our Shop hereReply

      • patrick
        October 14, 2019

        can you tell me what kind of vanilla you use and where can i buy it Reply

  • Carla
    October 7, 2019

    Hi,
    Can we replace the pumpkin can by homemade pumpkin puree? If yes, shall we add any specific ingredients to the puree, like cloves, nutmeg, and ginger?
    Thank you! Reply

    • Natashas Kitchen
      October 7, 2019

      I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

  • Paige
    October 3, 2019

    Looks delicious. Can I use an 8×8 square pan if I don’t have a 9×13 cake pan? How long would I cook it for in an 8×8? Also, could I cook it in a 9×13 Corningware glass pan, and if so, how would I adjust cooking time and temp? Thank you. Reply

    • Natashas Kitchen
      October 4, 2019

      I haven’t tested that in a 8×8 Paige, it will be taller and pay take long to cook. Reply

      • Paige Apger
        October 10, 2019

        I ended up cooking it in a 9×13 Corningware ceramic dish at 325 degrees for 38 minutes and it turned out perfectly. Reply

  • Denise
    October 1, 2019

    So delicious made this morning do you have to refrigerate because of cream cheese Reply

    • Natashas Kitchen
      October 1, 2019

      Hi Denise, yes and, you can always make it the night before and store it. You can cover and refrigerate for 5 to 7 days. It does keep very well in the fridge

       Reply

  • Hanako
    September 27, 2019

    This is the best BEST pumpkin cake I ever had! thank you for the recipe. Reply

    • Natashas Kitchen
      September 27, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Amy
    September 24, 2019

    Fantastic cake. Easy, moist, tasty. I added 1/2t cloves, 1/4t nutmeg, and 1/2t ginger. I like it spicy. I also decorated it with salted Pepitas (Pumpkin seeds) which I thought was the best part of the cake. Reply

    • Natashas Kitchen
      September 24, 2019

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Van
    September 23, 2019

    Can the batter be used in 2 cake pans for a two layer cake? Reply

    • Natashas Kitchen
      September 23, 2019

      Hi Van, I have not tried this as a layer cake so I can’t say for certain. I think you could make it work for a 2-layer 8 or 9″ cake and you may need to make some adjustments to the bake time since it will be 2 thinner layers. Reply

  • Carol
    September 14, 2019

    Best cake I ever had. Used a dollop of Cool Whip instead of the frosting, just perfect! Reply

    • Natashas Kitchen
      September 14, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

    • Wendy Petcoff
      September 18, 2019

      I am trying to figure out how to make this gluten and dairy free. A coconut whip creme and gluten free flour might work!!! Thanks for the idea! Reply

      • Natasha
        September 18, 2019

        Hi Wendy, one of our readers reported the following: “Delicious cake ! I adapted this recipe to gluten and dairy free. I used gluten free plain flour and wiped coconut cream for the topping.” Reply

        • October 10, 2019

          Hi, can you tell me the name of and where to purchase the can opener you used in this video please and thank you Reply

          • Natashas Kitchen
            October 10, 2019

            Hi Sue, here is the can opener we use and enjoy. It opens the lid without creating a sharp edge.

      • Brittany Chavez
        October 4, 2019

        Wendy, you can make this dairy and gluten free. I use brown rice flour and dairy free cream cheeses. The brand I use is Tuttifruti. I follow the recipe exactly and you can’t even tell it’s dairy or gluten free. Enjoy! Reply

  • Angela
    September 13, 2019

    Amazing! Nice and moist…I used gluten free flour and it came out perfect. Reply

    • Natashas Kitchen
      September 14, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Angela! Reply

  • Roberta
    September 10, 2019

    I loved this cake. I did use fresh pumpkin and substituted 1/2 of the flour with cake flour. This was very easy to make and absolutely delicious. Reply

    • Natashas Kitchen
      September 10, 2019

      I’m so happy you enjoyed that, Roberta! Thank you for that awesome review! Reply

  • Patricia Aakre
    September 9, 2019

    Have been making this recipe for years, but sometimes have trouble with the oil sinking to the bottom of the cake, and so I cut back a bit on it, but does anyone else find this to be an issue? I think stirring the ingredients more thoroughly might help, but just wondering what others do to prevent the sinking oil. Reply

    • Natasha
      September 9, 2019

      Hi Patricia, I haven’t seen that same issue. Are you possibly substituting with a different kind of oil or subbing any of the ingredients? It all should be a uniform consistency when baking so stirring a little longer may help with that. Also, be sure to bake in a preheated oven and bake right after it is mixed in case having it sit is causing separation. That is my best guess and I hope it helps to troubleshoot. I”m so glad you enjoy the cake! Reply

      • patrick
        October 10, 2019

        my frosting sucked i do exactly like you do i use a hand mixer i had to buy the frosting for the pumpkin cake Reply

        • Natasha
          October 11, 2019

          Hi Patrick, I am always happy to help troubleshoot. The most likely culprit is the hand mixer which would require longer mixing on high speed since a stand mixer is a little more efficient in whipping a frosting. Also, make sure the butter and cream cheese are not overly softened and that the same proportions of butter to cream cheese to powdered sugar are used for the right consistency. I hope that helps. Reply

  • Archana Lal
    September 5, 2019

    I’d love to try this recipe – has anyone tried it without the frosting?
    Also, I’d like to make it in loaf pans – does the batter rise much during the baking process? Reply

    • Natasha
      September 6, 2019

      Hi, it is still delicious without frosting and it does rise well during the baking process although I haven’t tried it in loaf pans. If you experiment with that, please let me know how it goes. I’m so curious! Reply

  • Kim
    September 4, 2019

    You mentioned a link to the can opener you used but I do not see the link. Could you provide please? Thank you. Reply

    • Natasha
      September 4, 2019

      Hi Kim, here is the can opener we use and enjoy. It opens the lid without creating a sharp edge. Reply

      • Kimberly Combs
        September 9, 2019

        Thank You! Love your recipes…Thank You so much for sharing! Reply

  • Christine M@cleod
    July 26, 2019

    This is a lovely moist cake, although I had to do it a second time as the first time the mixture had sunk in the middle when it came out of the oven. Not sure was it because I added the dry ingredients to the wet instead of the other way round. Reply

    • Natashas Kitchen
      July 27, 2019

      Hi Christine, Thank you for sharing that with me! I haven’t had that happen but I am more than happy to troubleshoot. There are many factors that can make that happen, the opening door too much, overbeating, too much flour/ liquid. I’m so glad it worked the second time. Reply

  • Arielle
    July 18, 2019

    Hi Natasha,

    I’m looking at making this cake for my son’s first birthday. Is the cream cheese frosting stiff enough for piping decorations, or is it a spread-on only? Thanks so much! Reply

    • Natashas Kitchen
      July 18, 2019

      Hi Arielle, I’m not sure this will work perfectly for piping. This frosting does get soft at room temperature and holds up best and is more firm when refrigerated. Reply

      • Linda a Barrante
        September 22, 2019

        I make cream cheese frosting all the time and to be able to pipe it you need to have at least 2 1/2 c of confectionery sugar. Then u can pipe it. I make it, put it in pastry bag, refrigerate it for 30 to 45 min. then pipe it. Reply

        • Natashas Kitchen
          September 23, 2019

          Thank you so much for sharing that with me. Reply

  • Zdena
    July 9, 2019

    Hi Natasha,

    The recipe looks great. Could you please let me know what one cup is in grams and milliliters? I couldn’t find this information in the section on measuring correctly.

    Thank you. Reply

    • Natashas Kitchen
      July 9, 2019

      Hi Zdena, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help Reply

      • Zdena
        July 9, 2019

        Many thanks for your reply! Would you say that 1 cup = 240 ml or 220 g? I’m really keen to try this recipe but don’t have the measuring cups you mentioned in the recipe. I have scale and one measuring cup (with milliliter) for liquids. Thank you! Reply

        • Natasha
          July 9, 2019

          Hi Zdena, when we measure liquid ingredients, we try to stick with ml. so 1 cup in liquid ingredients is 240ml. 1 cup in dry ingredients is usually a grams weight but it depends on the ingredient since different ingredients weigh differently on the scale. This article on how to measure ingredients will help. Reply

  • M.V
    June 18, 2019

    Absolutely beautiful cake!!!
    I used 1 cup brown sugar instead of 1 1/2 cups white, I added 1 cup walnuts, and reduced oil to 3/4 cup. I also used egg replacer to make it vegan. It is fabulous!!!! Very highly recommend!!!!! Reply

    • Natashas Kitchen
      June 19, 2019

      I’m so happy you enjoyed that! Thank you for sharing that awesome feedback with us! Reply

  • Alena
    March 4, 2019

    Hi Natasha. Made this cake many times and always delicious 🙂 If I was to make a 2-layer cake in 9-in round pans, how would I modify baking temp and time? Thanks! Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Alena, I would just be sure the center is done it shouldn’t take much longer then normal bake time Reply

  • Connie Tylenda
    January 25, 2019

    I have been looking for that manual can opener use use on your video. I can’t find it anywhere. Where do you buy one? Reply

    • Natashas Kitchen
      January 26, 2019

      Hi Connie, You can follow this link here 🙂 Reply

  • Sherry
    January 25, 2019

    The cake is delicious! Thank you for sharing. I looked for the link to the can opener and it’s probably there, lol, just can’t find it.
    Thanks! Reply

    • Natashas Kitchen
      January 25, 2019

      I’m so happy you enjoyed that! Here is that linkReply

  • January 24, 2019

    Made this cake numerous times and add 1 c chopped walnuts and 1/2 c of white raisins. Love this cake. Reply

    • Natashas Kitchen
      January 25, 2019

      Sounds like you found a new favorite, Linda! I’m so happy you enjoyed that Reply

      • Pauline Leahy
        September 14, 2019

        Would love if the ingredients were in weight Reply

        • Natashas Kitchen
          September 14, 2019

          We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help Reply

  • Linda a Barrante
    January 24, 2019

    I have made this numerous times but add 1 c of chopped walnuts and 1/2 cup of white raisins. Super addition. Love this very easy recipe. Reply

    • Natashas Kitchen
      January 25, 2019

      That’s so great! Thank you for sharing that with me! Reply

  • Lisa Diaz
    January 15, 2019

    Love this recipe! I specifically searched for one that didn’t need a lot butter because I only had 1/2 a stick. I made cupcakes instead because I needed individual servings for an event. This recipe made 30 cupcakes filled 1/2 full.
    I only had 4oz of butter and 4oz of cream cheese for the frosting. So I used that with the rest of the frosting ingredients then added a small tub of cool whip. Turned out great! Reply

    • Natashas Kitchen
      January 15, 2019

      I’m so happy to hear that! Thank you so much for sharing that with me. Reply

  • Rose
    January 8, 2019

    If I could give this recipe more than 5 stars, I would! I’ve made this 4 times now – twice in the 9×13 pan and twice in a bundt pan. Both turned out so moist and delicious and everyone loved it. (When made in the bundt pan it needs to bake about 50 min.) And this is SO very easy to make. Thank you so much! Reply

    • Natashas Kitchen
      January 8, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Geraldine
    January 2, 2019

    HI! I do love your recipies ! If I only used Pumpkin spice, how would I measure that? Also how long would I bake for 2- 8inch round cake pans please? Reply

    • Natashas Kitchen
      January 2, 2019

      Without trying that on my own it is hard for me to give a suggestion but I think that should work. If you experiment, let me know how you liked the recipe Reply

  • Jasmine
    December 10, 2018

    Thank you for sharing this recipe, I’m eager to try it.

    Quick question, I noticed a lot of bakers call for a pinch of salt in their recipes, is there a reason why yours does not? Reply

    • Natashas Kitchen
      December 10, 2018

      Hi Jasmin, I’ve never noticed or had any reports that it was lacking in flavor, but you are welcome to add it if you like! I do agree with adding salt to very sweet desserts like cookies and some very sweet frostings – it helps to cut the sweetness but this is not an overly sweet cake. 🙂 Reply

  • Linda
    December 3, 2018

    I made this cake and added 1 c chopped walnuts and 1 c white raisins. Amazing. Reply

    • Natashas Kitchen
      December 3, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Linda a Barrante
    December 3, 2018

    I make this cake and add 1 cup walnuts and a cup of white raisins. Super good. Reply

    • Natashas Kitchen
      December 3, 2018

      I’m so glad you enjoyed it! Reply

  • Nancy
    November 28, 2018

    Absolutely delicious! Thanks for sharing. Reply

    • Natashas Kitchen
      November 28, 2018

      I’m so happy you enjoyed that! Thank you for the great review, Nancy! Reply

  • Ryan Yecny
    November 26, 2018

    Add

    1/2 TSP Cloves
    1 TSP Nutmeg
    1 TSP Allspice

    Add to the dry ingrediants. Reply

    • Natashas Kitchen
      November 26, 2018

      Thank you so much for sharing that with me. Reply

  • Tim
    November 25, 2018

    Question, I want to add some cheery pie filling to this recipe. Would I just make the cake and before putting in oven, would I then swirl in the pie filling? Reply

    • Natashas Kitchen
      November 25, 2018

      Hi there Tim, I honestly have not tried this with a pie filling. But I imagine swirling it in would be best. If you experiment I would love to know how you like that. Reply

  • Teri
    November 22, 2018

    Hi! Sorry if this is a stupid question. I am making this cake in advance. Does it need to be refrigerated since the frosting has cream cheese and butter? Or can I leave it out at room temp? Thanks! Reply

    • Natasha
      November 22, 2018

      Hi Teri, Yes, we do refrigerate it because it has cream cheese. You can serve the pumpkin cake right out of the fridge or let it soften for an hour before serving. Reply

  • Charlotte J Horner
    November 21, 2018

    It does not say how big the Pan is for the pumpkin cake,9 inch pan or a 13×9 pan ? Reply

    • Natashas Kitchen
      November 21, 2018

      Hi Charlotte. We have it posted in the recipe 🙂 “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.” I hope this helps! Reply

  • Jami
    November 17, 2018

    Would I be able to make this in a circular pan instead of the large rectangle? Reply

    • Natashas Kitchen
      November 17, 2018

      I don’t see why not! You may have to split it between otherwise it will be a tall cake Reply

  • Vic Bonilla
    November 15, 2018

    My wife asked me to put this together for her. It was great! We enjoyed desert. Next time I plan to try walnuts. I’m thinking 1 cup. Thoughts? Reply

    • Natashas Kitchen
      November 15, 2018

      I think that will work great Vic! I’ve read through the comments and it sounds like a few of our readers have used up to one cup of walnuts also! Reply

  • Amy
    November 12, 2018

    Can I use a store bought disposable aluminum pan to bake this cake? Reply

    • Natashas Kitchen
      November 13, 2018

      I haven’t tried that Amy but it may work! I would love to know how you like it that way! Reply

      • Ryan Yecny
        November 26, 2018

        I used a disposable pan. Be careful removing the pan and transporting it because the cake will crack. Reply

        • Natashas Kitchen
          November 26, 2018

          Thank you so much for sharing that with me. Reply

  • Alena
    November 10, 2018

    Hi Natasha 🙂 I used this cream cheese frosting in cream cheese rolls I made yesterday. Turned out very good. 👍 I made 1 batch of basic yeast dough (such as the one for cinnamon rolls), rolled it out, spread 1 batch of frosting, and then formed little buns like one would for cinnamon rolls. Just an idea 🙂 Reply

    • Natashas Kitchen
      November 10, 2018

      Thanks for sharing that Alena!! Reply

  • Sara
    November 9, 2018

    Hello,
    Can I use whole wheat flour? =) thank you Reply

    • Natashas Kitchen
      November 9, 2018

      Hi Sara! I haven’t tried that but here is what one of our readers did: “Absolutely delicious! I did some changes to make it healthier. I replaced the all-purpose flour with 1 1/2 cups whole wheat flour and added 1/4 cup milk. I also cut the sugar to 1/2 cup. It was very delicious! I would add pumpkin spices next time!” I hope this helps! Reply

  • Lauren
    November 3, 2018

    Does this cream cheese frosting recipe hold up well for piping? Reply

    • Natashas Kitchen
      November 3, 2018

      HI Lauren. I’m not sure this will work perfectly for piping. This frosting does get soft at room temperature and holds up best and is more firm when refrigerated. Reply

  • Shannon Barnes
    November 1, 2018

    Could I use almond flour in this recipe? Reply

    • Natashas Kitchen
      November 1, 2018

      Hi Shannon! I haven’t tried it with almond flour. But one of our readers did mention making this gluten and dairy free and loved it! Reply

  • Brenda
    October 31, 2018

    I made power sugar out of real sugar Its Halloweeen and raining big time . I google how make power sugar blende to power with tiny pit salt pinch turn out great! Serving Halloween night 👩🏽
    Reply

    • Natashas Kitchen
      October 31, 2018

      I’m happy to hear that worked for you! Reply

  • Michey
    October 31, 2018

    This cake came out nice and moist. Just one question what is the calorie count? Reply

    • Natashas Kitchen
      October 31, 2018

      Hi Michey! We are working on adding that to all of our recipes thank you for your patience! Until then you can plug the recipe into this site and it will give you nutritional facts.:) Reply

  • Julia
    October 30, 2018

    Hi Natasha, I found your site and spent days of going over your recipes. Everything looks so good and delicious. Thank you. My question is do I need to refrigerate this cake before serving because of the frosting. I plan to bake it tonight and put frosting the next morning. We will have guests over tomorrow night. Reply

    • Natasha
      October 30, 2018

      Hi Julia, if you do not add frosting right away, you can let the cake cool to room temp then cover and leave at room temperature overnight. Reply

  • Reem
    October 30, 2018

    Absolutely delicious! I did some changes to make it healthier. I replaced the all-purpose flour with 1 1/2 cups whole wheat flour and added 1/4 cup milk. I also cut the sugar to 1/2 cup. It was very delicious! I would add pumpkin spices next time! Reply

    • Natashas Kitchen
      October 30, 2018

      I’m so happy you liked that Reem! Thank you for sharing that with us! Reply

  • Diana
    October 29, 2018

    This was a very simple and easy cake to make and it was simply delicious. I shared this with several friends and got rave reviews. Thanks so much. Reply

    • Natashas Kitchen
      October 29, 2018

      You’re so welcome! I’m happy to hear you all enjoyed this dish Diana!! Reply

  • Nicole
    October 27, 2018

    Can you use a bundt cake pan for this recipe ? Reply

    • Natashas Kitchen
      October 28, 2018

      Hi Nicole! I haven’t tried in a bundt pan so I can’t provide advice on that, but I think it’s worth and experiment! If you test it out, let me know how you liked it. Reply

  • TJ
    October 26, 2018

    I don’t have electric mixer will I be able to muscle through frosting? Reply

    • Natasha
      October 26, 2018

      Hi TJ, I think you could probably “muscle” through it, but it would take significantly longer and you will likely have a sore arm 🙂 Reply

  • Mrs
    October 25, 2018

    Will canola oil work? Reply

    • Natashas Kitchen
      October 25, 2018

      Hi there! That should work just fine! Reply

      • Mrs
        October 25, 2018

        Turned out wonderful, I baked it in a 8 by 10 glass Pyrex dish, (took a little longer) also added 1 cup of walnuts on top and skipped the frosting. Very very good. Reply

        • Natashas Kitchen
          October 26, 2018

          That’s so great!! Thank you for sharing this with us! Reply

  • Faye
    October 24, 2018

    100% recommend! Definitely gets me in the fall mood. Also, you should make Brigadieros (I didn’t see it in your channel yet!) They’re Brazilian fudge balls and were a party-stopper for every potluck I went to! Reply

    • Natashas Kitchen
      October 24, 2018

      I’d love to know more! They sounds amazing! Reply

  • Elena
    October 23, 2018

    Made it and it was delicious! Would like to make it for my workers. Do you think it will be better to make it in the morning and bring it in the afternoon or better make it the day before and keep it in the fridge? Reply

    • Natashas Kitchen
      October 23, 2018

      Hi Elena! You can always make it the night before and store it. You can cover and refrigerate for 5 to 7 days. It does keep very well in the fridge Reply

      • Elena
        October 23, 2018

        Thank you so much, Natasha! Trying beef chili recipe tomorrow, that you posted recently!!! Can’t wait! Reply

        • Natashas Kitchen
          October 23, 2018

          I look forward to hearing how you like it! Reply

  • Svetlana
    October 22, 2018

    Made this cake on weekend. Delicious 😊 Now I know what I am going to make for desert on Thanksgiving 😉 Reply

    • Natashas Kitchen
      October 22, 2018

      I’m so glad you enjoyed it! Reply

    • Andrea Witthoeft
      October 24, 2018

      Thank you Natasha for sharing all your wonderful recipes! I absolutely LOVE all your videos! <3 Reply

      • Natashas Kitchen
        October 24, 2018

        My pleasure Andrea! Reply

  • Sharon S
    October 21, 2018

    Is solid pack pumpkin in the can the same as pumpkin purée? Reply

  • Esther Drozdov
    October 21, 2018

    My sister and I made this pumpkin cake last night, with your recipe. It turned out amazing! I’m so happy with the taste, its perfect, our frosting wasn’t as fluffy as yours looked in the video but it still tastes great. I love how simple and easy this recipe is too. Perfect way to enjoy this beautiful fall season is this cake:)) Reply

    • Natashas Kitchen
      October 22, 2018

      Thank you so much for sharing this awesome review with me, Esther!! I’m so happy you enjoyed it! Reply

  • liz
    October 17, 2018

    Just tried this recipe, though I added a lot more spice to it, I love the pumpkin pie spices (ginger and cloves) so added generously. I made the frosting as per the recipe, but thought it had too much butter flavor, I think half the butter would be tastier, but haven’t tried that version yet. Will definitely try again. Thank you. Reply

    • Natashas Kitchen
      October 17, 2018

      You’re so welcome Liz! Thank you for your feedback! Reply

  • Connie Tylenda
    October 14, 2018

    Where did you buy that can opener? Its awsome!! Reply

    • Natashas Kitchen
      October 14, 2018

      Hi Connie! It is so awesome! Here is the link to the can openerReply

  • Joanne F Langley
    October 14, 2018

    Looks delicious, can’t wait to try it. You mentioned in video you would provide link for can opener I could not find. Would you please provide? Looks like a great tool for people with arthritis! Love your site and all the recipes you share. Reply

    • Natashas Kitchen
      October 14, 2018

      Hi Joanne, we have the link to the can opener in the youtube link description. You can find the can opener hereReply

  • Sherry Smith
    October 11, 2018

    Absolutely wonderful cake ! Family loved it ! Reply

    • Natashas Kitchen
      October 11, 2018

      Hi Sherry! I’m so happy your family enjoyed this! Reply

  • Sherry Smith
    October 11, 2018

    This is amazing ! Made it this morning , so moist & light at the same time ! Thank you so much for the recipe ! Reply

    • Natashas Kitchen
      October 11, 2018

      You’re welcome, Sherry! I’m so happy you enjoyed that! Reply

  • Vicky
    October 10, 2018

    One word: DELICIOUS!! Light, fluffy and moist and I cant wait to make massive amounts for the holidays. Thanks for yet another wonderful recipe! Reply

    • Natashas Kitchen
      October 10, 2018

      This would be perfect for the holidays! Thank you for this wonderful review! Reply

  • Tanya
    October 10, 2018

    This looks absolutely delicious and easy!!! I am going to make it for a fundraiser this week! 😉 Reply

    • Natashas Kitchen
      October 10, 2018

      That’s so great, Tanya! I’m so happy you liked it! Reply

  • James
    October 8, 2018

    This cake taste Delicious! Thank you Natasha for a wonderful recipe. Reply

    • Natashas Kitchen
      October 8, 2018

      You’re so welcome! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Karen B.
    October 7, 2018

    I’ve been making this cake for years. My mother-in-law always made it, only she put a cup of chocolate chips and one of chopped walnuts in it and omitted the frosting. Very good snack cake. I will try it with your frosting, looks amazing. And you are adorable! Love your site and have made quite a few of your recipes. Always delicious! Reply

    • Natashas Kitchen
      October 7, 2018

      You’re so nice! Thank you for this feedback Karen! Reply

    • Nolene
      October 9, 2018

      All of the tasty choices You are the best you bring to view
      I uses these all the time I am making your Pumpkin Cake for a party
      I am A forever follower Reply

      • Natasha
        October 9, 2018

        I’m so glad you enjoy our recipes and I hope you love the pumpkin cake! Reply

  • Tammy
    October 6, 2018

    Awesome recipe! Thanks so much! Reply

    • Natashas Kitchen
      October 6, 2018

      You’re so welcome Tammy! Reply

  • Dana
    October 5, 2018

    Can i use grapeseed oil instead of olive oil? Reply

    • Natashas Kitchen
      October 5, 2018

      Hi Dana! Although I haven’t tried grape-seed oil in this recipe I think it will hold up well if you used it. Reply

    • Anna
      October 8, 2018

      I regularly replace olive with grapeseed oil in baking and it ALWAYS works very well…I even prefer it over olive oil. 🙂 Reply

  • rutgenesis
    September 18, 2018

    Hi Natasha! I am so happy to follow your recipes thank you so so much! I read you can use three ripe bananas instead of the pumpkin. I wonder if I can do this recipe using sweet potatoes? thank in advanced! Reply

    • Natashas Kitchen
      September 19, 2018

      Hi there! That is a great question but I honestly have never tried that so I can’t say. I think mashed sweet potato may work! If you experiment I would love to hear how you like it! Reply

      • rutgenesis
        September 19, 2018

        thank you Natasha! I will try and keep you posted! xoxo Reply

  • Katie
    September 8, 2018

    How do you think this would work as cupcakes?! Reply

    • Natashas Kitchen
      September 8, 2018

      Hi Katie! It sure does. One of our readers let us know this worked great for cupcakes. She did cut the bake time to 20 minutes however. Reply

  • Toni
    September 1, 2018

    My eldest grandson hates veg.. when I made carrot his reply was who puts carrots in a cake lol .. so I sent him to work with a large piece of pumpkin cake and was shocked to hear he wanted more lol so your cakes a winner all round Reply

    • Natashas Kitchen
      September 1, 2018

      That’s so awesome! I love that! Thank you for sharing that with me, Toni! Reply

    • Silvia
      September 9, 2018

      I made this cake for a fundraising dinner, and it blew everyone’s mind! They even took home leftovers. To be completely honest, I didn’t use the frosting from this recipe, I made my own tried and tested version, but the cake itself was phenomenal, light and full of flavour. I used home made pumpkin puree from organic pumpkins I had at home, which is a bit more work but worth it for the quality Reply

      • Natashas Kitchen
        September 9, 2018

        I’m so glad you enjoyed it! Thank you for the wonderful review, Silvia! 🙂 Reply

    • Karla
      September 16, 2018

      My fiancé, soon to be husband, loves all things pumpkin 🎃 I would try a pumpkin cake. I was intrigued by the recipe but fearful of making a homemade cake. I thought I would give it try since it was his birthday. The batter appeared not to be as smooth as your batter in the picture so I add three tablespoons of milk, of course it made it thinner. I made your frosting. The results were amazing! We loved it. So moist and tasty. I believe this will be the recipe that stays in this family! Thank you! Reply

      • Natashas Kitchen
        September 16, 2018

        I’m so happy you enjoyed this recipe Karla! Thank you for sharing this with all of us! Reply

  • Sandy
    September 1, 2018

    Can you by any chance substitute for the sugar? Reply

    • Natashas Kitchen
      September 1, 2018

      Hi Sandy! I haven’t tried that yet but one of my readers has and here is what they wrote “I baked this cake for my husband who is watching his sugar levels. I used stevia instead of the sugar and of course skipped the frosting. It turned out perfect! Tastes great! He loved it!” I hope this helps. Reply

  • Zara Owen
    September 1, 2018

    Wow. I was blown away by how easy and yummy this was. Even though I hate the word – really “moist”. Even loved by some very skeptical children. Reply

    • Natashas Kitchen
      September 1, 2018

      That’s so amazing! Thank you for sharing that with us, Zara! Reply

  • Amy
    August 31, 2018

    This recipe is such a winner! I had organic pumpkins, so I just steamed half a chopped up pumpkin over boiling water till it was very soft, then blended it up with electric beaters along with the eggs and oil. Easy as! I can’t believe this is the first time I’ve made a pumpkin cake. It’s just come out of the oven and the smell is UNBELIEVABLY DELICIOUS!! Reply

    • Natashas Kitchen
      August 31, 2018

      Thank you for the amazing review, Amy! I’m so happy you enjoyed it! Reply

  • Mrs H
    August 29, 2018

    Just made your pumpkin cake and wow it’s lush ty Reply

    • Natashas Kitchen
      August 29, 2018

      I’m so happy you enjoyed that! Reply

  • Ella
    May 27, 2018

    Can we use plain flour? Reply

    • Natasha
      May 28, 2018

      Hi Ella, all purpose flour in this recipe is the basic flour used in most recipes. Are you referring to something else? Reply

    • Leonie Keatley
      June 15, 2018

      Hi Ella. Plain flour is all purpose flour. Hope that helps. I grow my own pumpkins, then cook and mash them too. Beautiful recipe that I continue to use again and again. Reply

      • Natashas Kitchen
        June 15, 2018

        Thank you for the wonderful compliment, Leonie! Reply

  • rosemarie.kmball
    April 6, 2018

    Thank You for this recipe
    I just baked yet another one
    I have stuck pineapple chunks into the top before baking
    Very good Reply

    • Natasha's Kitchen
      April 6, 2018

      You’re welcome! That sounds interesting, I’m glad to hear the recipe was a success. Thanks for sharing! 🙂 Reply

  • SA
    February 21, 2018

    This is an amazing cake! Definitely a keeper. It’s so good, I can’t stop eating it! I used a little lesser oil and added half tsp of nutmeg and it still turned out moist and delicious. Next time, I’ll reduce the sugar a bit. Any suggestions for substituting the pumpkin with another fruit and still getting this awesome taste and texture? Reply

    • Natasha
      natashaskitchen
      February 21, 2018

      Thank you for the nice review 😀. Three ripe bananas can be used instead of pumpkin puree. Reply

      • rutgenesis
        September 18, 2018

        ohhhh I might try that! thank you!! Reply

        • Natashas Kitchen
          September 18, 2018

          You’re welcome! Reply

  • Kara
    November 26, 2017

    Hi Natasha! Thank you for sharing this delicious recipe. The cake is so moist, yet light. This is the first time making a homemade cake and it came out perfectly! I look forward to trying some of your other recipes. Kara Reply

    • Natasha's Kitchen
      November 27, 2017

      You’re welcome Kara! I’m glad to hear the recipe is such a success. Thanks for sharing your wonderful review! Reply

  • Dudie Sipe
    November 5, 2017

    We have a problem! This cake is sooooo delicious, that I have made 3 in 3 weeks time.It’s one of those cakes that just get better as the days go by. Not that too many days go by before it’s gone. Thanks so much for sharing. This is a fall favorite now!!!!! Reply

    • Natasha's Kitchen
      November 6, 2017

      LOL!! You’re welcome! I’m glad to hear how much you love this recipe! Thanks for sharing your fantastic review! Reply

  • Beth
    November 2, 2017

    Make this cake! I just made this cake and it’s so delicious. The frosting is perfect and the cake is outstanding. I made it as a 2 layer cake with the Carmel sauce and frosting in the middle and I drizzled the Carmel on top. A new favorite cake! Reply

    • Natasha's Kitchen
      November 2, 2017

      I’m happy to hear how much you love the recipe Beth! Thanks for sharing your excellent review with other readers! Reply

  • Maureen
    November 1, 2017

    I just made the Easy Pumpkin Cake, but I made it into muffins. Got rave reviews on it and will make it again soon. There is a lot of dough for 12 regular muffins. Next time I will make 18 muffins.
    I also love! the Cream Cheese Frosting. It is so much better than the too sweet frosting that calls for more powdered sugar! Reply

    • Natasha's Kitchen
      November 1, 2017

      I’m glad you enjoy the recipe Maureen! Thanks for sharing your great review with other readers! Reply

  • Connie
    October 31, 2017

    I made this over the weekend and WOW!! This cake is soooooo moist and tons of pumpkin flavor!! I can’t believe how easy it was to make. It really is one of the tastiest pumpkin cakes I have ever made. The cream cheese frosting amount was just perfect too. I can’t wait to make this again! KUDOS!!! Reply

    • Natasha's Kitchen
      October 31, 2017

      I’m glad to hear how much you enjoy this recipe! Thanks for sharing your excellent review Connie! Reply

  • Lori
    October 31, 2017

    I used whole wheat flour and on cup of applesauce instead of the oil and reduced the sugar to 1 cup. I also added 1 tsp of nutmeg and 1 tsp of vanilla. With the cream cheese frosting it is plenty sweet enough. Reply

    • Natasha's Kitchen
      October 31, 2017

      Thanks for sharing your tips with other readers Lori! Reply

  • Lesya
    October 30, 2017

    This cake is SO GOOD! I love the clear and easy to follow instructions. This recipe is fool-proof even for absolute beginners 🤣 Reply

    • Natasha's Kitchen
      October 30, 2017

      I’m glad to hear how much you enjoy the recipe Lesya! Thanks for sharing your great review with other readers! Reply

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