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.
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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 ;).
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 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.
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!
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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
- 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.
-
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.
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
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!
natashaskitchen
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Happy Thanksgiving Natasha! I made this cake for my family today. This is the BEST pumpkin cake I have ever had and I couldn’t stop eating it. You are absolutely right that everyone loved me for this delicious cake thank you for the awesome recipe. Hope you have a wonderful holiday with your loved ones. I also posted pictures of the pumpkin cake on Instagram and tagged you.
That’s so great Lydia! Thank you for sharing and tagging! I’m happy you enjoyed this recipe!
I just started following you and I love watching you. I have made some of your recipes and they were fantastic (beef and broccoli, a shrimp dish) You are sooo fun!
Tonight I am going to make the Pumpkin Cake!! I hope it turns out great!
I hope so too, Melisse! We look forward to yourfeedback!
Natasha, this turned out wonderful! My only alteration was I made a browned butter buttercream frosting instead, and I mixed the granulated sugar in with the wet ingredients to dissolve better. Next time I make it I’ll try experimenting since my favorite autumnal spice blend is Vietnamese or Chinese cinnamon, with ground ginger and ground allspice.
I was curious if you have a basic yellow cake recipe that has the same soft texture and crumb that this cake does? I’ve been searching for one and trying recipes for years to no avail.
Hi Wade, I don’t have one like that but this pumpkin cake does have the wonderful texture you’re describing.
I just made this delicious cake!!! I love it!!! It is absolutely yummy and super easy!!! I even made the pumpkin purée from scratch
Isn’t it the best! I’m so glad you enjoyed this recipe, Marilena!
Grazie! E’ stata una vera sorpresa e ho preparato la mia prima torta alla zucca. Sono felice di essermi ispirata a questa ricetta!
I’m so happy you enjoyed that, Viviana! Thank you for that awesome feedback!
What is a stick? Is it too hard to use international terms?
Hi Hodda, I apologize that wasn’t more clear. I updated the recipe and even added the option to toggle back and forth to metric measurements.
Thank you for your attention and trouble. Am making this cake today.
I hope you enjoy this recipe!
Can you make this gluten free?
Hi Anna, 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.” I hope that helps.
Hi , if making the night before..does it need to be refrigerated?
Thank you
Hi Ann, You can cover and refrigerate for 5 to 7 days. It does keep very well in the fridge
A big thank you for this recipe from the Netherlands. Baked the cake this morning. the whole family loves it. I’m going to check out your other recipes.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I saw the video on Facebook and didn’t really bother reading your description (“not overly sweet”). It was pumpkin, I was sold. It was moist, the taste was great, I was just expecting the actual cake itself to be a bit sweeter tasting. Would make it again, just would probably use a bit more sugar.
I’m so happy you enjoyed that. Thank you for sharing that with us!
A regular cake uses one cup of sugar. This uses 1 and a half cups plus one for the icing. A lot of sugar.
As previous followers have exclaimed, this pumpkin cake is absolutely delicious, moist, and to die for! My husband is in for seconds! I have yet to make any of your recipes that don’t deserve 5 plus stars! Keep them coming and we, your followers, will keep on fearlessly cooking!
I’m so inspired reading your review. Thank you!
This is the perfect pumpkin cake recipe, absolutely delicious, made it last year and 2 times already this year, turns out amazing every time !
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is the perfect pumpkin cake recipe, absolutely delicious, made it last year and 2 times already this year, turns out amazing every time !
Awww that’s the best! Thank you so much for sharing that with me.
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!!
That’s just awesome!! It sounds like you have a new favorite!
THANK YOU NATASHA, YOUR RECIPES ARE WONDERFUL AND EASY, THANKS AGAIN, LOOKING FORWARD TO YOUR NEXT RECIPE, HAVE A GREAT SUNDAY.
Thank you for that wonderful compliment! I’m so glad you enjoyed this recipe.
My family I loved it! I shared it with my immediate family and friends in Macedonia, so it’s spreading around.
Thank you Natasha!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I add 1/2 c of white raisins and 1 c of chopped walnuts to this and it is fabulous.
Great idea, Linda! I’m so happy you enjoyed that. Thank you for sharing that with us!
I want to make this in cupcakes, how long should I bake them for thanks:)
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.
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?
Hi Nataliya, I would just be sure the center is done it shouldn’t take much longer than normal bake time
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!
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!
Perfect, thank you! Love your recipes!
Wow, Sandra, that’s 5 cups of sugar for one cake. Almost a cup per serving slice.
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
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.
I can’t find where you let us know how to buy the can opener. Love the cake!!
Hu Judy, here is the can opener we use and enjoy. It opens the lid without creating a sharp edge.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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?
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.
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
Hi Patrick, I’d be more than happy to troubleshoot. Are you altering or changing anything in the recipe?
i may have not beaten it enough and used a diferent vannella
can you tell me where you get all your cooking gadgetts
Hi Patrick, we link most of our gadgets in our recipes or you can find them in our Shop here.
can you tell me what kind of vanilla you use and where can i buy it
Hi Patrick, we used this vanilla recipe here.
Does this have to be kept refrigerated after? Like if I bake it the night before I need them?
You can cover and refrigerate for 5 to 7 days. It does keep very well in the fridge
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!
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Carla, I always steam my pumpkin for my cakes and then leave them a while to “drip dry” else it’s a bit
wet. You probably don’t have to add extra flavourings.
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.
I haven’t tested that in a 8×8 Paige, it will be taller and pay take long to cook.
I ended up cooking it in a 9×13 Corningware ceramic dish at 325 degrees for 38 minutes and it turned out perfectly.
Thank you so much for sharing!
So delicious made this morning do you have to refrigerate because of cream cheese
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
This is the best BEST pumpkin cake I ever had! thank you for the recipe.
That’s so great! It sounds like you have a new favorite!
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.
I’m so happy to hear that! Thank you for sharing your great review!
Can the batter be used in 2 cake pans for a two layer cake?
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.
Best cake I ever had. Used a dollop of Cool Whip instead of the frosting, just perfect!
I’m so happy you enjoyed that. Thank you for sharing that with us!
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!
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.”
Hi, can you tell me the name of and where to purchase the can opener you used in this video please and thank you
Hi Sue, here is the can opener we use and enjoy. It opens the lid without creating a sharp edge.
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!
Amazing! Nice and moist…I used gluten free flour and it came out perfect.
I’m so happy to hear that! Thank you for sharing your great review, Angela!
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.
I’m so happy you enjoyed that, Roberta! Thank you for that awesome review!
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.
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!
my frosting sucked i do exactly like you do i use a hand mixer i had to buy the frosting for the pumpkin cake
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.
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?
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!
You mentioned a link to the can opener you used but I do not see the link. Could you provide please? Thank you.
Hi Kim, here is the can opener we use and enjoy. It opens the lid without creating a sharp edge.
Thank You! Love your recipes…Thank You so much for sharing!
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.
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.
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!
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.
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.
Thank you so much for sharing that with me.
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.
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
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!
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.
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!!!!!
I’m so happy you enjoyed that! Thank you for sharing that awesome feedback with us!
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!
Hi Alena, I would just be sure the center is done it shouldn’t take much longer then normal bake time
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?
Hi Connie, You can follow this link here 🙂
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!
I’m so happy you enjoyed that! Here is that link!
Made this cake numerous times and add 1 c chopped walnuts and 1/2 c of white raisins. Love this cake.
Sounds like you found a new favorite, Linda! I’m so happy you enjoyed that
Would love if the ingredients were in weight
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
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.
That’s so great! Thank you for sharing that with me!
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!
I’m so happy to hear that! Thank you so much for sharing that with me.
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!
I’m so glad you enjoyed it! Thank you for the wonderful review!
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?
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
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?
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. 🙂
I made this cake and added 1 c chopped walnuts and 1 c white raisins. Amazing.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I make this cake and add 1 cup walnuts and a cup of white raisins. Super good.
I’m so glad you enjoyed it!
Absolutely delicious! Thanks for sharing.
I’m so happy you enjoyed that! Thank you for the great review, Nancy!
Add
1/2 TSP Cloves
1 TSP Nutmeg
1 TSP Allspice
Add to the dry ingrediants.
Thank you so much for sharing that with me.
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?
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.
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!
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.
It does not say how big the Pan is for the pumpkin cake,9 inch pan or a 13×9 pan ?
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!
Would I be able to make this in a circular pan instead of the large rectangle?
I don’t see why not! You may have to split it between otherwise it will be a tall cake
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?
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!
Can I use a store bought disposable aluminum pan to bake this cake?
I haven’t tried that Amy but it may work! I would love to know how you like it that way!
I used a disposable pan. Be careful removing the pan and transporting it because the cake will crack.
Thank you so much for sharing that with me.
This was delicious. I usually stick to mixes for baking, so this was a big step. Turned out great—super easy. My husband and I loved that the cake was not too sweet. The texture of the cake combined with the cream cheese frosting was amazing.
I’m so happy you enjoyed that. Thank you for sharing that with us!
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 🙂
Thanks for sharing that Alena!!
Hello,
Can I use whole wheat flour? =) thank you
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!
Does this cream cheese frosting recipe hold up well for piping?
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.
Could I use almond flour in this recipe?
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!
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 👩🏽
U
I’m happy to hear that worked for you!
This cake came out nice and moist. Just one question what is the calorie count?
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.:)
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.
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.
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’m so happy you liked that Reem! Thank you for sharing that with us!
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.
You’re so welcome! I’m happy to hear you all enjoyed this dish Diana!!
Can you use a bundt cake pan for this recipe ?
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.
I don’t have electric mixer will I be able to muscle through frosting?
Hi TJ, I think you could probably “muscle” through it, but it would take significantly longer and you will likely have a sore arm 🙂
Will canola oil work?
Hi there! That should work just fine!
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.
That’s so great!! Thank you for sharing this with us!
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!
I’d love to know more! They sounds amazing!
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?
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
Thank you so much, Natasha! Trying beef chili recipe tomorrow, that you posted recently!!! Can’t wait!
I look forward to hearing how you like it!
Made this cake on weekend. Delicious 😊 Now I know what I am going to make for desert on Thanksgiving 😉
I’m so glad you enjoyed it!
Thank you Natasha for sharing all your wonderful recipes! I absolutely LOVE all your videos! <3
My pleasure Andrea!
Is solid pack pumpkin in the can the same as pumpkin purée?
Hi Sharon, yes, that is correct 🙂
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:))
Thank you so much for sharing this awesome review with me, Esther!! I’m so happy you enjoyed it!
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.
You’re so welcome Liz! Thank you for your feedback!
Where did you buy that can opener? Its awsome!!
Hi Connie! It is so awesome! Here is the link to the can opener.
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.
Hi Joanne, we have the link to the can opener in the youtube link description. You can find the can opener here.
Absolutely wonderful cake ! Family loved it !
Hi Sherry! I’m so happy your family enjoyed this!
This is amazing ! Made it this morning , so moist & light at the same time ! Thank you so much for the recipe !
You’re welcome, Sherry! I’m so happy you enjoyed that!
One word: DELICIOUS!! Light, fluffy and moist and I cant wait to make massive amounts for the holidays. Thanks for yet another wonderful recipe!
This would be perfect for the holidays! Thank you for this wonderful review!
This looks absolutely delicious and easy!!! I am going to make it for a fundraiser this week! 😉
That’s so great, Tanya! I’m so happy you liked it!
This cake taste Delicious! Thank you Natasha for a wonderful recipe.
You’re so welcome! I’m so glad you enjoyed it! Thank you for the wonderful review!
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!
You’re so nice! Thank you for this feedback Karen!
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
I’m so glad you enjoy our recipes and I hope you love the pumpkin cake!
Awesome recipe! Thanks so much!
You’re so welcome Tammy!
Can i use grapeseed oil instead of olive oil?
Hi Dana! Although I haven’t tried grape-seed oil in this recipe I think it will hold up well if you used it.
I regularly replace olive with grapeseed oil in baking and it ALWAYS works very well…I even prefer it over olive oil. 🙂
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!
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!
thank you Natasha! I will try and keep you posted! xoxo
How do you think this would work as cupcakes?!
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.
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
That’s so awesome! I love that! Thank you for sharing that with me, Toni!
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
I’m so glad you enjoyed it! Thank you for the wonderful review, Silvia! 🙂
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!
I’m so happy you enjoyed this recipe Karla! Thank you for sharing this with all of us!
Can you by any chance substitute for the sugar?
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.
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.
That’s so amazing! Thank you for sharing that with us, Zara!
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!!
Thank you for the amazing review, Amy! I’m so happy you enjoyed it!
Just made your pumpkin cake and wow it’s lush ty
I’m so happy you enjoyed that!
Can we use plain flour?
Hi Ella, all purpose flour in this recipe is the basic flour used in most recipes. Are you referring to something else?
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.
Thank you for the wonderful compliment, Leonie!
Thank You for this recipe
I just baked yet another one
I have stuck pineapple chunks into the top before baking
Very good
You’re welcome! That sounds interesting, I’m glad to hear the recipe was a success. Thanks for sharing! 🙂
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?
Thank you for the nice review 😀. Three ripe bananas can be used instead of pumpkin puree.
ohhhh I might try that! thank you!!
You’re welcome!
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
You’re welcome Kara! I’m glad to hear the recipe is such a success. Thanks for sharing your wonderful review!
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!!!!!
LOL!! You’re welcome! I’m glad to hear how much you love this recipe! Thanks for sharing your fantastic review!
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!
I’m happy to hear how much you love the recipe Beth! Thanks for sharing your excellent review with other readers!
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!
I’m glad you enjoy the recipe Maureen! Thanks for sharing your great review with other readers!
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!!!
I’m glad to hear how much you enjoy this recipe! Thanks for sharing your excellent review Connie!
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.
Thanks for sharing your tips with other readers Lori!
This cake is SO GOOD! I love the clear and easy to follow instructions. This recipe is fool-proof even for absolute beginners 🤣
I’m glad to hear how much you enjoy the recipe Lesya! Thanks for sharing your great review with other readers!