Home > Dessert > Easy Pumpkin Cake Recipe (VIDEO)

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

4.95 from 333 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 Kravchuk
Skill Level: Easy
Cost to Make: $9-$11
Keyword: Pumpkin Cake
Cuisine: American
Course: Dessert
Calories: 391
Servings: 12 slices of cake

Ingredients

Ingredients for Pumpkin Cake:

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:

  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.

Nutrition Facts
Easy Pumpkin Cake Recipe
Amount Per Serving
Calories 391 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 9g56%
Cholesterol 82mg27%
Sodium 172mg7%
Potassium 204mg6%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 37g41%
Protein 5g10%
Vitamin A 6062IU121%
Vitamin C 1mg1%
Calcium 71mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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!

FREE BONUS: 5 Secrets to Be a Better Cook!

Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Christina
    January 26, 2023

    Natasha, can I make this cake a few days in advance to the party? That is, how long does this cake last in the fridge.

    Reply

    • Natashas Kitchen
      January 26, 2023

      Hi Christina, yes, you can make this in advance. Cover well and refrigerate for 5 to 7 days. It does keep very well in the fridge

      Reply

  • Deb
    January 14, 2023

    I followed the recipe but added a 1/2 cup brown sugar, 1/4 teaspoon of ground cloves, 1/4 teaspoon of nutmeg, 1/2 cup of raisins and 1/2 cup finely chopped pecans. I baked it in a Bundt pan and it turned out marvelous! It was so flavorful and so moist!

    Reply

    • NatashasKitchen.com
      January 14, 2023

      Hi Deb! Thank you for sharing. I’m so glad you loved it.

      Reply

  • mommermom
    January 14, 2023

    Thank you so much for a great recipe! I made it for Christmas and it was such a hit I am taking it to a potluck this weekend. I know it’s out of season but if other people are like me we did not get our fill of pumpkin yet! The cake is so moist and flavorful and the frosting does take it over the top!

    Reply

    • NatashasKitchen.com
      January 14, 2023

      You’re so very welcome! I’m glad you loved the recipe. I could eat it all year round, regardless of the season too! 🙂

      Reply

  • Lori
    December 28, 2022

    We love this cake recipe. I’ve made it several times this season. I don’t do the icing. We put whipped cream on each piece as served. I also use 1/2 cup brown sugar and 1 cup white sugar and 1 tsp cinnamon and 1 tsp pumpkin pie spice.

    Reply

    • Natasha's Kitchen
      December 28, 2022

      So glad you always love this!

      Reply

  • Diana
    December 24, 2022

    I have made this cake several times and everyone loves it! The best part is that it’s super easy!

    Reply

    • Natashas Kitchen
      December 24, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Diana!

      Reply

  • Deb D
    December 5, 2022

    The perfect cake! I followed your recipe and have made it 4x in two months. Everyone loves it and no one knows it’s gluten free! Your tips are amazing. I changed it up a bit. I add 1tsp heaping cinnamon, 2tsp heaping pumpkin pie spice. I also add a ton more powdered sugar to the icing. Such an amazing recipe. Thank you so much!!!

    Reply

    • Natashas Kitchen
      December 5, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Deb! I’m so glad you enjoyed it!

      Reply

  • Evan Moorhead
    November 29, 2022

    Really excited to try this recipe but was wondering if it can be done in a 9in. round cake pan instead?

    Reply

    • Natashas Kitchen
      November 29, 2022

      Hi Evan, with a few adjustments, I bet that could work!

      Reply

  • Himilce
    November 25, 2022

    Hello Natasha!
    I have become your #1 fan.
    All the recipes I have copied from your blog have been excellent. Yesterday I made the pumpkin cake and it was exactly as you describe, light and delicious and the divine cream cheese frosting, all my guests liked it very much and I recommended your blog to my female friends to subscribe and make all those recipes so easy and delicious, I also made the cabbage fried rice, it was another hit.
    If there were 10 stars to rate you, you deserve them in all your recipes.
    I congratulate you, you are great!
    Happy Thanksgiving to you and your family!!!

    Reply

    • NatashasKitchen.com
      November 25, 2022

      Aww, thank you! I’m so glad you enjoy my recipes. Happy Thanksgiving!

      Reply

  • Krissweeney
    November 25, 2022

    Everyone loved this cake at Thanksgiving! So moist and delicious! I will make this over and over again – exactly as written. I’m trying to find the recipe on your Instagram page so I can save it to my recipe list there.

    Reply

    • NatashasKitchen.com
      November 25, 2022

      That’s wonderful. So glad you loved it. Also, you can now save recipes on my website. This is a new feature we added recently (if that helps). 🙂

      Reply

  • Rebecca Gelman
    November 24, 2022

    My daughter wanted something pumpkin & decided to make this. I used avocado oil which worked fine. I also replaced some of the sugar with 1/2 cup of coconut sugar. I did use 1/2 tsp of cinnamon & added nutmeg ginger & allspice. I made 1/2 the recipe for the icing. The cake is so easy to make. There was plenty of icing. The cake tastes better the next day. And tastes great iced & chilled in the fridge. Will definitely make again.

    Reply

    • NatashasKitchen.com
      November 24, 2022

      Hi Rebecca! Thank you for sharing your experience with this recipe. I’m so glad it was enjoyed!

      Reply

  • Victoria
    November 23, 2022

    I just made this tonight to try it out. I had one piece and I could easily eat another because it is so light and delicious! Does this need to be refrigerated? Thank you for another wonderful recipe. Happy Thanksgiving.

    Reply

    • Natasha's Kitchen
      November 23, 2022

      Hi Victoria. great to hear that you love this cake! You can cover and refrigerate for 5 to 7 days. It does keep very well in the fridge.

      Reply

  • Jackie Guam
    November 22, 2022

    Absolutely delicious and moist! I could eat the whole thing myself 🥹! Thank you for making our dinners and desserts so tasty!

    Reply

    • NatashasKitchen.com
      November 22, 2022

      You’re welcome! So glad you loved it.

      Reply

  • edward
    November 22, 2022

    Hi, I am trying your recipe tomorrow. I noticed there is no salt in the recipe. Is there a reason for omitting salt? Thank you.

    Reply

    • Natashas Kitchen
      November 22, 2022

      Hi Edward, we feel we found the perfect balance with this cake. 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 hope this helps!

      Reply

  • Drew McBay
    November 21, 2022

    HOLY GUACA-PUMPKINCAKEY! This cake was so moist it made me… rejoice. From the tender crumb to the enjoyably mild whisper of Jack-O-Lantern, this had me Booing and AAHing at every forkful. As big Rocky fans, we opted for Philadelphia cream cheese in the frosting. That really put the Liberty in my Bell, if you know what I mean. In all seriousness, I wood absolutely recommend this recipe to any of you old Maple-hugging Fall freaks. This cake will leave you feeling like you just woke up from a refreshing nap under a turning oak tree on a brisk Autumn day… and then ate a delicious pumpkin cake with cream cheese frosting.

    Reply

    • Natashas Kitchen
      November 21, 2022

      I’m so happy you loved that, Drew! That’s just awesome!! Thank you so much for sharing that with me.

      Reply

  • Michele
    November 20, 2022

    I would like to make this as a roll cake, using the frosting as the filling. Are there any alterations I should make in addition to using a different pan?

    Reply

    • NatashasKitchen.com
      November 21, 2022

      Hi Michele. I do not know how this batter will hold up as a roll cake. I worry it will be too moist and break apart. Roll cakes typically turn out better with a sponge cake base, the eggs provide structure. Let us know how it turns out if you experiment with it.

      Reply

      • Michele
        November 23, 2022

        Thanks so much for responding. I did try to make the roll cake and it fell apart when I rolled it. Of course I taste tested the cake and it was moist and delicious! So I decided to make a layer cake, which came out much better. I also made the pecan bars and they were delicious too. I’m sure my family will love them!

        Reply

        • Natashas Kitchen
          November 23, 2022

          I’m so glad it all worked out, Michele! That’s so great!

          Reply

  • Marie
    November 17, 2022

    Hi! Love this cake! Can I make the cake the day before and leave out room temperature and then frost next day? I’m making for thanksgiving and don’t have a lot of room refrigerator. Thanks!

    Reply

    • Natashas Kitchen
      November 17, 2022

      Hi Marie, 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

  • Dominique
    November 12, 2022

    Hi! I love all of your recipes!

    Will the frosting come out okay if I mix it by hand? I understand it could take longer.

    Reply

    • Natasha's Kitchen
      November 13, 2022

      Hi Dominique, I honestly haven’t tested making this recipe that way to advise. If you do an experiment, we’d like to know how it goes!

      Reply

  • Tina F
    November 11, 2022

    I’ve made this recipe a handful of times now and keep coming back. It makes 24 cupcakes perfectly.

    Reply

    • NatashasKitchen.com
      November 11, 2022

      Hi Tina! So glad you love this recipe. Thank you for the review.

      Reply

  • MJ
    November 9, 2022

    I made this pumpkin cake the other day – delicious & so easy. I will definitely make it again & often.

    I only made one change: instead of cinnamon I used pumpkin pie spice.

    I didn’t make the frosting
    -I already had some on hand, similar recipe &
    -not everyone in my family likes or eats frosting

    The cake is nice & moist so it’s good with or without icing.

    Reply

    • Natasha's Kitchen
      November 9, 2022

      Thank you for sharing that with us, we appreciate your good comments and feedback!

      Reply

  • Rina
    November 9, 2022

    I was so excited to try out this cake but it had super strong taste of baking soda:( if you don’t want your cake to taste like baking soda ,please put half of what advertised in the recipe or don’t even put baking soda:(

    Reply

  • Dominique
    November 5, 2022

    Hi! Do you have any tips or adjustments for people baking at higher altitudes? I love all your recipes!

    Reply

    • NatashasKitchen.com
      November 5, 2022

      Hi Dominique! I’m glad you love my recipes. You may find this article on high altitude baking helpful.

      Reply

  • Jackie
    November 1, 2022

    Natasha, I want to thank you Again for a superb recipe!!! I made it yesterday for a Halloween dessert and it did not disappoint!!! My family raved about it and I even ate it for breakfast!! Lol. You are an amazing cook and we appreciate you sooo much!!

    Reply

    • Natasha's Kitchen
      November 1, 2022

      Hello Jackie, thank you for your kind words and good feedback. I hope you will love all the recipes that you will try!

      Reply

      • Jackie Guam
        November 22, 2022

        You are my first and last resort when it comes to finding recipes or trying something brand new!

        Every single one of your recipes is absolutely delicious! How can we support your business??

        Reply

        • Natashas Kitchen
          November 23, 2022

          You are so kind! Thank you, Jackie! This kind of encouragement and feedback is the best kind of support! Thank you for your thoughtful comment! I hope you try and love more recipes soon!

          Reply

  • Paula
    October 31, 2022

    Hi Natasha! This cake looks delicious! Do you think I could substitute a cup of melted butter for the oil? Thanks

    Reply

    • Natasha's Kitchen
      October 31, 2022

      Hi Paula, I’m guessing that will work but I haven’t really tried that yet to advise.

      Reply

  • Christina
    October 30, 2022

    Hi Natasha, in the video you said you’d post a link to the can opener you used. I couldn’t find it. Can you please share the link.

    Thank you

    Reply

    • Natasha's Kitchen
      October 30, 2022

      it is linked in our Amazon shop although it shows unavailable right now. The can opener we use the most right now (because it opens every kind of can whereas that safe opening one sometimes gets stuck on certain cans as we have found recently) – anyways, this is the can opener we love right now.

      Reply

      • Christina
        October 31, 2022

        Thank you,
        I have rheumatoid arthritis and thought the one used had less effort. Thank you..

        Reply

  • Sherry
    October 27, 2022

    this is absolutely best pumpkin cake ever ! Only recipe that i’ve used since discovering natasha ! no changes , follow recipe as written , delicious!

    Reply

    • Natashas Kitchen
      October 27, 2022

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

      Reply

  • Nancy
    October 26, 2022

    I have made this cake 3 times in the last month and it’s always a hit. Only thing I changed was I added fresh nutmeg. IF I have leftovers, I store in the refrigerator and it’s even better the next day. It’s now my go to pumpkin cake recipe.

    Reply

    • Natasha's Kitchen
      October 26, 2022

      Good to know that this is now your go-to recipe! Thank you for your good comments and feedback, Nancy.

      Reply

  • Vanessa Muinos
    October 23, 2022

    Hi Natasha,

    What are some other toppings that would be good for this cake for a little decor?

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Hi Vaness, I only use our Cream Cheese Frosting which is also part of this recipe. But feel free to try and check my frosting recipes here that you can try.

      Reply

  • Vanessa Muinod
    October 23, 2022

    Hi Natasha,
    I love all your recipes! Can I make this is a foil pan? I want to drop it off to my daughter and roommates in college.

    Reply

    • Natasha's Kitchen
      October 24, 2022

      Hi Vanessa, I haven’t tried that to advise. I always use my baking pan or glass pyrex dish.

      Reply

  • Sue Wilkins
    October 22, 2022

    Hi~ Love your recipes, and have tried many! Now I’m going to make the pumpkin cake and was wondering if walnut pcs would taste ok instead of pecans. I can’t see why not it is just my preference and wanted your opinion. Thanks!!

    Reply

    • NatashasKitchen.com
      October 22, 2022

      Hi Sue. I think that would be just fine.

      Reply

  • Christiane St-Louis
    October 21, 2022

    Bonjour

    Est-ce qu’on peut les faire en cupcake? Si oui, combien cela donne de cupcake?

    Merci.

    Reply

    • Natashas Kitchen
      October 21, 2022

      Hi Christiane, yes, it will. One of our readers let us know this worked great for cupcakes. She did cut the baking time to 20 minutes.

      Reply

  • Jenna
    October 19, 2022

    My absolute favorite pumpkin recipe. Thank you so much for this, it is perfection!!!

    Reply

    • Natashas Kitchen
      October 19, 2022

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

      Reply

  • Deb D
    October 17, 2022

    This pumpkin cake is absolutely wonderful! Natasha, I’ve been making many of your recipes and they always turn out! Thank you. I did beat the frosting at room temperature like you suggested and added 2 1/2 c powdered sugar and it’s amazing. Amazing! And I added 1tsp cinnamon and 2 heaping tsp pumpkin pie spice. Everyone asked for the recipe. AND I made this gluten free and turned out great! Best gluten free cake I’ve ever made.

    Reply

    • NatashasKitchen.com
      October 17, 2022

      That’s wonderful, Deb! So glad it was enjoyed. Thank you for sharing.

      Reply

  • Mary G
    October 15, 2022

    Just made this cake, and it’s delicious! So moist and flavorful. I tweaked it a bit, by adding some extra spices and a bit of vanilla, and I just love it, so does my family! Thank you for sharing your recipe.

    Reply

    • NatashasKitchen.com
      October 15, 2022

      That’s great, Mary! Thank you for your review.

      Reply

  • Christine Holden
    October 14, 2022

    I made this pumpkin cake putting in a 1/2 cup honey and 1/2 sugar
    Watched my cooking time and this was out of this world good . The frosting was excellent as well

    Reply

    • Natashas Kitchen
      October 14, 2022

      Thank you so much for sharing that with me, Christine!

      Reply

  • Nicole
    October 14, 2022

    The cake was absolutely delicious but i think may have screwed up somewhere along the line. The middle was still mushy. I did pop back in the oven. Any ideas on what I may have done wrong?

    Reply

    • NatashasKitchen.com
      October 14, 2022

      Hi Nicole! I’m sorry to hear that. A couple of things to help troubleshoot. Did you make any substitutions or measure any ingredients incorrectly? I would look through my process again to see if you missed anything. Also, be sure the oven is fully preheated before baking. I highly recommend using an internal oven thermometer to see how your oven heats and make any adjustments as needed. Lastly, if you used a smaller pan where the batter was thicker, it would take longer to bake.

      Reply

  • Maggie
    October 10, 2022

    Can this pumpkin cake and icing be made ahead and frozen? It looks delicious.

    Reply

    • NatashasKitchen.com
      October 10, 2022

      Hi Maggie! I have not tried freezing the frosting to advise.

      Reply

  • Daiva
    October 10, 2022

    I’d like to make this pumpkin cake ahead. Can you freeze it – icing and all?

    Reply

    • NatashasKitchen.com
      October 10, 2022

      Hi Dalva, I have not tried freezing the frosting to advise. I think the cake would freeze well (after it’s cooled completely) in an air-tight container, wrapped in saran wrap. Let us know if you experiment.

      Reply

  • Brenda
    October 10, 2022

    Great cake. I added some pumpkin pie spice (as per other suggestions) and added raisins and chopped pecans-it just seemed to go with pumpkin. I’ll definitely make again. Thanks

    Reply

    • NatashasKitchen.com
      October 10, 2022

      That’s great, Brenda! So glad you enjoyed it. Thank you for sharing your experiment with the recipe.

      Reply

  • Marie
    October 10, 2022

    I made this yesterday and it was amazing! Everyone in my family loved it. Your recipes are a big hit in my house!

    Reply

    • Natasha's Kitchen
      October 10, 2022

      Yay! So happy to hear that, Marie. Thank you for sharing!

      Reply

  • Anne Bartley
    October 9, 2022

    Needs more than cinnamon. I suggest pumpkin pie spice. Cinnamon makes the flavor profile flat. Even adding cardamom is a great flavor profile!

    Reply

    • Natasha's Kitchen
      October 9, 2022

      Thank you for your feedback and suggestion, Anne.

      Reply

      • Maggie
        October 10, 2022

        Could this pumpkin cake be frozen for two weeks before the party and then iced the day before?

        Reply

        • NatashasKitchen.com
          October 10, 2022

          Hi Maggie. I haven’t tried freezing the cake but I think it would freeze well in an air-tight container, wrapped in saran wrap (once it cools). Let us know how it does in the freezer if you try it.

          Reply

  • Debra
    October 9, 2022

    I tried making your cream cheese icing for this cake but it seemed like 1 cup of icing sugar wasn’t enough. Other recipes I checked called for 4 cups. Is this a typo?
    It was not very thick with just 1 cup. Please let me know. I really enjoy all your recipes!

    Reply

    • NatashasKitchen.com
      October 10, 2022

      Hi Debra! We found this amount of frosting to be just right for the size cake pan. You can double the recipe if you’d like more frosting. 🙂

      Reply

    • Stacey
      October 11, 2022

      Love your recipes, including this cake. Very simple to pull-together. I did find the icing to be very dense, not light and fluffy, not quite sweet enough. I wonder if the icing sugar measurement was accurate?

      Reply

      • NatashasKitchen.com
        October 11, 2022

        Hi Stacey! That is correct. Make sure to beat it long enough, this will help it become light and fluffy. You can add a little more sugar if you’d like but I haven’t tested it to know how it would affect the texture.

        Reply

  • Dominic
    October 2, 2022

    My mum and I baked this cake and it was delicious! This is a perfect recipe for Autumn!

    Reply

  • Chris
    September 30, 2022

    I have made this cake before and LOVED it. I want to make it again for an event, but cupcakes would be easier for this specific event – is that possible?

    Reply

    • Natashas Kitchen
      October 1, 2022

      Hi Chris, yes, it will. One of our readers let us know this worked great for cupcakes. She did cut the bake time to 20 minutes.

      Reply

  • Margaret
    September 26, 2022

    Hi Natasha! I love the density of this Easy Pumpkin Cake. I have been searching forever for a similar Carrot Cake recipe. They are usually the fluffy type. Do you think I could switch out the Pumpkin for grated carrots in this recipe?

    Reply

    • Natasha's Kitchen
      September 27, 2022

      Hello Margaret, thank you for your good comments and feedback. I have not tested this recipe using grated carrots to advise but if you do an experiment, please share with us how it goes.

      Reply

  • Galina Popovich
    September 24, 2022

    Just made this today and it was so moist and delicious! My whole family loved it.

    Reply

    • NatashasKitchen.com
      September 24, 2022

      Hi Galina! That’s great. I’m so glad they loved it.

      Reply

  • Andrea
    September 19, 2022

    Delicious! I made it today. Only change was extra cinnamon and a dash of Chinese 5 Spice. Does it need to be refrigerated?

    Reply

    • NatashasKitchen.com
      September 19, 2022

      Hi Andrea, I’m glad you enjoy this recipe! Yes, the cake should be refrigerated.

      Reply

      • Andrea
        September 19, 2022

        Thanks. I really enjoy your recipes. I follow you on Facebook.

        Reply

        • NatashasKitchen.com
          September 19, 2022

          You’re welcome, Andrea. I’m glad you enjoy them. Thanks for following! 🙂

          Reply

          • Andrea
            September 25, 2022

            Hi Natasha. I made your pumpkin cake and it was delicious but dense, not fluffy. Is that the way it should or did I do something wrong?

          • NatashasKitchen.com
            September 26, 2022

            Hi Andrea! A dense cake is usually due to using too much flour. See my tutorial on how to measure ingredients HERE. Also, be sure to not over-mix the batter. I hope that helps.

  • Mary Rottert
    August 29, 2022

    I made quite a few of your recipes and loved most of them. All were delicious. Some I won’t make again because I don’t keep all the necessary ingredients. I appreciate your work in sharing great recipes.

    Reply

    • NatashasKitchen.com
      August 29, 2022

      Hi Mary! You’re very welcome. 🙂

      Reply

  • Mary Hamilton
    June 4, 2022

    I made this today! Very light and flavorful. This cake came out light and a “airy.” Thought cream cheese frosting would be too heavy. Going to make a cinnamon icing “glaze.”

    Reply

    • Mary Hamilton
      June 4, 2022

      Oh! I forgot to say that this is nicely moist! Baked for 35 minutes.

      Reply

    • NatashasKitchen.com
      June 4, 2022

      Sounds delicious! So glad you enjoyed this recipe.

      Reply

  • Susan Andrews
    May 1, 2022

    Hi Natasha. Would the frosting still be good if I freeze? Thanks

    Reply

    • Natasha's Kitchen
      May 1, 2022

      Hi Susan, I have not tried freezing the frosting to advise.

      Reply

  • Aries Sylvester
    March 18, 2022

    Awesome!!! I made mini cakes with this recipe and added pumpkin pie spice, nutmeg, and cinnamon. Then to top it all off I made a homemade glaze for it. thankyou!!!!!

    Reply

    • Natashas Kitchen
      March 19, 2022

      Isn’t it so good?! I’m so happy you loved it, Aries!

      Reply

  • Cara
    January 26, 2022

    I have been meaning to try this.
    I had to make my own pumpkin puree being in Australia we don’t have tin pumpkin in the shops
    I also added extra spices, cloves and ginger, I used coconut oil and only used 1 cup of organic sugar and made my own frosting and it’s amazing 😋

    Reply

    • Natashas Kitchen
      January 26, 2022

      Yum! Fresh ingredients are the ebst! Thank you so much for sharing that with me.

      Reply

  • Cindy Kaehler
    November 26, 2021

    I made this per recipe and added after reading comments: 1 tsp nutmeg, 1/2 tsp ginger, 1/4 tsp crushed cloves and all I can say is OMG!! I had to give away the leftovers or I would have eaten it all. AMAZING!

    Reply

    • Natashas Kitchen
      November 27, 2021

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

      Reply

  • Eudocia
    November 26, 2021

    Thank you for the recipe! I brought it to a day after Thanksgiving leftover party and people loved it! One guy did say it wasn’t “pumpkiny” enough–but that may have been due to old cinnamon!

    Reply

    • Natashas Kitchen
      November 27, 2021

      I’m glad you all enjoyed it, Eudocia!

      Reply

    • Shirley
      January 20, 2022

      Made this for my daughter-in-law’s birthday and she said it was the best cake she has ever had. Also, made for my husband’s birthday and it was a hit again!

      Reply

      • Natasha's Kitchen
        January 20, 2022

        Love it! Thanks a lot for sharing that with us, Shirley.

        Reply

  • Jacquelyn
    November 25, 2021

    The frosting is AMAZING!!! So fluffy and light and the perfect amount of sweetness! I could just eat the frosting alone that’s how delicious it is!! Have not tried the cake as we’re eating this today for Thanksgiving dessert! Thank you for a wonderful recipe!!

    Reply

    • Natashas Kitchen
      November 25, 2021

      You’re welcome! I’m so happy you loved it, Jacquelyn! Happy Thanksgiving!

      Reply

  • Nata
    November 22, 2021

    Hi Natasha, we love this cake! I want to make it for Thanksgiving again. Do you think it would be ok to bake it 2 days in advance? If so, when should I frost it?

    Thank you!!

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Nata, It does keep very well in the fridge. You can cover and refrigerate for up to 5 days.

      Reply

  • Chloe
    November 22, 2021

    Hi Natasha – I would like to make this as a multi-layer cake … do you think it would hold up, or is the cake too moist?
    Thanks!

    Reply

    • Natashas Kitchen
      November 22, 2021

      Hi Chloe, 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

  • Rita Silvestro
    November 20, 2021

    Hi Natasha!
    I absolutely love your recipes!!
    I have a question about your pumpkin cake/cupcake recipe. Would the same batter work for making pumpkin roll? I would like to make it for Thanksgiving.
    Thanks!
    P.S. I made your pumpkin bread recipe last week. It was so moist! Loved it!!

    Reply

    • Natashas Kitchen
      November 20, 2021

      Hi Rita, I bet that would work great as a roll! I hope you love this recipe!

      Reply

  • Andi
    November 2, 2021

    This was my first time using canned pumpkin and the cake was a triumph! Day 3 in fridge and seems even better than the day it was baked. So easy to make, it’s now my favourite easy bake. Thank you!

    Reply

    • Natasha's Kitchen
      November 2, 2021

      Yay, love it! Thank you for your good comments and feedback! It’s always great and very inspiring to read comments like this.

      Reply

  • Eleni Mejias
    October 29, 2021

    Just made this, amazing! My kids loved it! Very light perfect for fall. Do you recommend storing left overs in the fridge?

    Reply

    • Natashas Kitchen
      October 30, 2021

      That is the best when kids love what we parents make. That’s so great! 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

  • Lisa
    October 28, 2021

    Fantastic recipe! I made it for a luncheon with my golf friends and everyone asked for the recipe. I did up the spices by adding some pumpkin pie spice (1 tsp) and used applesauce for 1/2 of the oil. The frosting is amazing. Thank you!

    Reply

    • Natasha's Kitchen
      October 29, 2021

      You’re so welcome, Lisa! I’m glad you and your friends enjoyed it!

      Reply

    • Miracle Rivera
      August 25, 2022

      This is so helpful as I want to make this ahead as a trial run for my daughters 1st birthday next month! I was wondering about applesauce in place of sugar. Thanks!!

      Reply

  • Renée
    October 28, 2021

    I made this exactly as written and my husband and I loved it! It’s true that it’s not overly sweet and rich like you would expect from a cake like this. So you can enjoy a whole slice instead of feeling sick 3 bites in.

    Reply

    • Natasha
      October 28, 2021

      Yes!! I feel exactly the same way. I’m so happy to hear you enjoyed that.

      Reply

  • Angela
    October 23, 2021

    I wasn’t sure that this was going to turn out because my consistency looked different than yours but it did. So moist!! Since I’m calorie counting, I cut down on the sugar and skipped the cream cheese frosting. Delicious nonetheless…..as are all of your recipes.

    Reply

    • Natashas Kitchen
      October 23, 2021

      I’m so glad you enjoyed it!

      Reply

  • Julie
    October 21, 2021

    The cream cheese frosting recipe seems to be lacking 3 more cups of pwd sugar.

    Reply

    • Natasha
      October 21, 2021

      Hi Julie, that would be a very sweet frosting, but you can add powdered sugar to taste.

      Reply

    • Cammi
      October 22, 2021

      Yikes! A total of 4 cups of powdered sugar would seem wayyyyy to sweet.

      Reply

  • Lisa Trotta
    October 21, 2021

    so do you think this would come out if I made them into cupcakes instead?

    Reply

    • Natashas Kitchen
      October 21, 2021

      Hi Lisa, yes, it will. One of our readers let us know this worked great for cupcakes. She did cut the bake time to 20 minutes.

      Reply

  • Lorraine Threlkeld
    October 20, 2021

    This is the first “scratch” cake that I have ever made…frosting too. It was fantastic. It only took 30 minutes in my oven and I know that as it is a hot oven. Hubby loved it and from now one only scratch frosting. He wants me to try to make it with buttercream frosting. EXCELLENT and so easy.

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Hello Lorraine, great job to you! I’m glad the recipe turned out great, thank you for sharing that with us.

      Reply

  • Kate -The Baking Fairy
    October 20, 2021

    I bake and share with many. People love this cake. I only found it about 2 weeks ago and I’ve made it 5 times. I do add 1 tsp of nutmeg, and a bit of clove and ginger. Sometimes cream cheese frosting can be a bit much, but this is perfect.

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Wow, thanks for your great review, Kate! I’m happy to know that everyone loves this cake.

      Reply

  • Celine
    October 19, 2021

    I made this today and I must say it is delicious. It’s a nice light cake. It’s so easy to make it took no time at all. It’s a keeper.

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Thanks for your review, Celine!

      Reply

  • Brian Massier
    October 17, 2021

    Just pulled this cake from the oven and it looks great. Waiting for it to cool down to add the frosting. Your recipes are so well written and detailed even a 77 year old widower can follow them successfully. Thank-you.

    Reply

    • Natashas Kitchen
      October 18, 2021

      I bet your home smells so good right now! I hope you love this cake, Brian!

      Reply

  • Linda K.
    October 14, 2021

    This Easy Pumpkin Cake was absolutely delicious! 😋 So moist and flavorful. Made it for a dinner party the other night and it was a big hit! Even my picky children loved it! You can’t go wrong with this recipe! Thanks so much!

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Glad this recipe is a hit, Linda! Thank you so much for your good comments and feedback.

      Reply

  • Bonnie
    October 11, 2021

    If I were to make this as a one layer cake, what changes in the recipe would I need to make, with regards to ingredients and baking time?

    Reply

    • Natasha
      October 13, 2021

      Hi Bonnie, do you mean as a 9″ cake or are you planning to make a flatter sheet cake? I haven’t tested it that way but you would probably cut everything in half. Without testing it first, it’s difficult to make a recommendation for bake time.

      Reply

  • Susan Davies
    October 7, 2021

    Hi Natasha! I am a big fan and I think I have cooked almost half of your recipes. Never had a bad one. I saw this pumpkin cake and it looks amazing. I’m not a big fan of cream cheese and you mentioned it is “marshmallow like”.
    Does it have a marshmallow taste or more cream cheese???
    Also, would a 7 minute frosting work on this cake?

    Reply

    • Natasha
      October 9, 2021

      Hi Susan, I was referring to the whipped texture. It does not taste like marshmallows, but more like cream cheese since that is the main ingredient. Just about any vanilla or white frosting would work here.

      Reply

  • trish roberts
    October 6, 2021

    Hi Natasha
    I am baking this cake for the second time this week!
    I did one for the family the other day and I am taking the second one in to work. It is fantastic and so moist and delicious!
    Thanks for the recipe!

    Reply

    • Natasha's Kitchen
      October 7, 2021

      Thank you for your awesome feedback, Trish. I’m happy to know that you loved the recipe!

      Reply

  • Jennifer
    October 3, 2021

    Can you use fresh pumpkin instead of can pumpkin? If so, how much?

    Reply

    • Natasha
      October 4, 2021

      Hi Jennifer, if you were making homemade pumpkin puree that would work well, just make sure it is really well-drained since canned pumpkin is more compact and concentrated. I would use the same amount.

      Reply

  • carole
    October 3, 2021

    Hello. Do you think that raisins could be added?

    Reply

    • October 3, 2021

      I haven’t had the chance to test that out but that sounds like a good idea. Let me know how it goes

      Reply

  • Joey
    October 3, 2021

    Can you send me the link for the can opener that you used when making the Easy Pumpkin cake. Thank you.

    Reply

    • Natasha
      October 3, 2021

      Hi Joey, it is linked in our Amazon shop although it shows unavailable right now. The can opener we use the most right now (because it opens every kind of can whereas that safe opening one sometimes gets stuck on certain cans as we have found recently) – anyways, this is the can opener we love right now.

      Reply

  • Sasha
    September 30, 2021

    Hi. Could you make this into pumpkin bars?

    Reply

    • Natasha's Kitchen
      September 30, 2021

      Hi Saha, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Cheryl
    September 26, 2021

    Made this today. A big hit. Very moist and the frosting was very fluffy and tasty. The only thing I did differently was add 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/8 tsp ground cloves because we tend to like spicy pumpkin bread, etc..

    Reply

    • Natasha's Kitchen
      September 26, 2021

      Thanks for sharing that with us, Cheryl. Glad you enjoyed this recipe!

      Reply

  • CAROLINA BURGOS
    September 21, 2021

    Natasha, could the oil measure be replaced with butter?

    Thanks

    Reply

    • Natasha's Kitchen
      September 21, 2021

      Hi Carolina, I’m guessing that will work but I haven’t really tried that yet to advise.

      Reply

  • Marie
    September 20, 2021

    What would my baking time and temperature by for 3-6 inch round cake pans?

    Reply

    • Natasha
      September 20, 2021

      Hi Marie, without experimenting with using those specific sizes, I can only guess. You’ll have to test those out and let me know how it goes. Sorry I can’t be more helpful.

      Reply

  • Jen
    September 12, 2021

    It’s great, but needs salt!! I also
    Add more spices and now we love the recipe. I add 1/2 tsp. Of salt.

    Reply

    • Natasha's Kitchen
      September 13, 2021

      Thanks for your feedback, Jen.

      Reply

      • linda j durant
        November 18, 2021

        does baking time need to be longer using applesauce for 1/2 of the oil?

        Reply

    • Mary
      April 16, 2022

      I added 1/2teas. salt also! Cake is baking now…but I’m sure it’ll be fine!

      Reply

    • Sid
      September 13, 2022

      use regular butter instead of unsalted butter. That worked for me.

      Reply

  • Beverly
    March 19, 2021

    This is my all time favorite cake. I have made it at least 4 times in the last 6 months. The only thing I do different is add fresh pecans to it. I love pecans in everything. I go to the pecan farm here in Az. I get about 20 lbs. for the year.

    Reply

    • Natashas Kitchen
      March 19, 2021

      Thank you so much for sharing that with me, Beverly! I’m so happy you enjoyed this recipe!

      Reply

  • Mita
    February 27, 2021

    super easy recipe to follow with such few ingredients (which i love)!! i did 1 1/3 cup sugar instead and it totally worked:) super delicious!!

    Reply

    • Natashas Kitchen
      February 27, 2021

      I’m so happy you enjoyed that, Mita!

      Reply

  • R
    February 5, 2021

    Since all my many cookbooks are packed I used this recipe. I added nutmeg, ginger, cinnamon, allspice, & a pinch of mace. Also used fresh puree of white pumpkin. Result was light, finely textured spice cake.

    Reply

    • Natashas Kitchen
      February 5, 2021

      Thank you for sharing that with us, R!

      Reply

  • Audrey & Mike
    February 3, 2021

    Hi Natasha. Just found your recipe today. My husband and I made the cake this afternoon. We used a little less sugar, avocado oil and made it in a bundt pan. Cook time was 40 minutes. We didn’t add the icing. The cake is awesome! Recipe was easy to follow and easy to make. Definitely our go to pumpkin cake recipe from now on!

    Reply

    • Natashas Kitchen
      February 3, 2021

      Thank you for sharing these substitutions with us, Audrey! I’m so glad you enjoyed this recipe.

      Reply

  • Erin Lambert
    January 31, 2021

    I made this for Thanksgiving instead of the usual pumpkin pie and everyone loved it! It stayed fluffy for days and the frosting is amazing.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      So great to hear that. Thank you for sharing your good review with us!

      Reply

  • Cristina
    December 30, 2020

    I’ve made it today and my husband couldn’t believe how good it was (initially he wasn’t excited about the idea of a pumpkin cake). I baked it in order to obtain a two layer cake and it turned out great. I put the frosting in the middle as well as on top of it. Thank you for the recipe, it is so well explained!

    Reply

    • Natashas Kitchen
      December 30, 2020

      You’re welcome, Cristina! I’m so glad you enjoyed that!

      Reply

  • Patricia Dominguez
    December 16, 2020

    Can I use extra Virgin Olive oil.

    Reply

    • Natasha's Kitchen
      December 16, 2020

      Hi Patricia, I recommend using 1 cup oil (extra light olive oil, vegetable or corn oil will work)

      Reply

  • Susan
    December 4, 2020

    Thank you for sharing this recipe, it is a fabulous lite cake and not too sweet. The frosting is heaven. I put walnuts on top of mine, it does take away from the pumpkin flavor but I like it. You could do half nut half frosting. Love this cake.

    Reply

    • Natashas Kitchen
      December 4, 2020

      I’m so happy to hear that, Susan! Thank you for that wonderful review!

      Reply

  • Natasha
    November 23, 2020

    Hi Natasha, would avocado oil work in this recipe? I’m planning on making this cake for Thanksgiving, but avocado oil is the only oil I have at home.

    Thank you!

    Reply

    • Natashas Kitchen
      November 23, 2020

      Hi Nataliya, I haven’t tried this with avocado oil but I imagine it may work. If you experiment I would love to know how you like that.

      Reply

  • Benny's mom
    November 22, 2020

    Hello Natasha
    This looks so fab. I have three cans of pie filling in my pantry. If I use pumkin pie filling, should I cut the sugar in half? Not sure…

    Reply

    • Natasha
      November 23, 2020

      Hi, I haven’t tested this with pumpkin pie filling, but you would want to reduce the sugar since pumpkin pie filling does have a higher sugar content than pumpkin puree.

      Reply

    • Simona
      September 23, 2021

      Hi there. Did you end up using pumpkin pie filling? How did it go? I was thinking to do the same.

      Reply

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