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.
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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!
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
Thank you so much for sharing that with me, Beverly! I’m so happy you enjoyed this recipe!
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!!
I’m so happy you enjoyed that, Mita!
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.
Thank you for sharing that with us, R!
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!
Thank you for sharing these substitutions with us, Audrey! I’m so glad you enjoyed this recipe.
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.
So great to hear that. Thank you for sharing your good review with us!
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!
You’re welcome, Cristina! I’m so glad you enjoyed that!
Can I use extra Virgin Olive oil.
Hi Patricia, I recommend using 1 cup oil (extra light olive oil, vegetable or corn oil will work)
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.
I’m so happy to hear that, Susan! Thank you for that wonderful review!
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!
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.
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…
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.
hi this recipe sounds amazing and simple my daughter and i made the bread and muffins and let me tell you the were AMAZING!!! my other daughter will be 1 on thanksgiving an i was thinking about making her a smash cake and i would love to use this recipe but if someone can tell me how would i convert the measurements sizes to fit a 6 inch round cake pan that would be greatly appreciated. thanks and happy holidays!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I have made this pumpkin cake now four times. The cake is always really moist and a little crumby (I like that). For the frosting I added a pinch of cinnamon. Did I mention this is really easy to make.
Nice, 4 times already! Sounds like you found yourself a new favorite recipe, Scott!
Would it be okay to add ground nutmeg, ground clove, and ground ginger?
Hello Jin, I have not tried that yet to advise but I think it is worth trying. If you do an experiment, please let us know how it goes.
If I wanted to make a 4 layer cake with 9 inch round pans, should I double the recipe?
Hi Natalie, I haven’t tried layering it this high but I imagine doubling would help achieve the 4 layers.
Your recipes are purely amazing! user-friendly. Precise & concise to perfection!! When I watch/read your recipes, it makes me want to try them bc I know they are so easy to follow AND they will taste great!!! So THANK YOU! THANK YOU!! You are an awesome CHEF!!
Awww that’s the best! I’m so inspired reading your review. Thank you so much for sharing that with me. I’m all smiles
Thank you Natasha for this amazing cake recipe! This is the third time I’m making it and it’s a family favorite already!
I’m so glad you found a family favorite Aida! Thank you for that wonderful review!
I made this yesterday. Love it !!!
My husband, daughter and grandson give a big thumbs up. will definitely be making this again. The cake is soooooo moist and the creamcheese is light and fluffy. We love pumpkin recipes!!!
That’s just awesome CJ! I’m so happy you’re enjoying our recipes!
what if i forgot the flour
Hi Leslie, the cake wouldn’t really work without it. It does need the flour.
So I am planning on making this cake today but when I plug in the ingredients into 2 different calorie counters, I keep getting 520 calories per serving even though the website is saying 391 calories per serving.
Either way I will be making it, just wanted to know if there is some kind of discrepancy?
Hi Rachel, the nutrition label is just an estimate, but make sure you are calculating for 12 slices. If you decrease the serving size, the calorie count will be higher.
Should this cake be refrigerated after it is frosted?
Hi Carol. You can cover and refrigerate for 5 to 7 days. It does keep very well in the fridge
Hi Natasha,
I’m from Curaçao, the most wonderful island of the Caribbean.
I tried a lot of your recipe’s and I loved this pumpkin cake. My question is, is it possible to use less sugar in the pumpkin cake?
We do not use that much sugar at home, and for us we could taste the sugar in it.
I know that sugar in a cake does have a specific reason, but still. If it is possible to use less sugar, how much would you suggest to use?
Stay safe!
Best regards,
Hi Emmely, We also don’t love overly sweet frostings and believe this makes a perfect balance. I haven’t tried this with less sugar, but if you do the experiment I would love to know how you like that!
Hi Natasha,
Do you think I can make this in a bundt pan? If yes, do you have any suggested adjustments for baking time, etc.?
Thank you!
Hi Patricia, I haven’t tried in a bundt pan so I can’t provide advice on that, but I think it’s worth an experiment! If you test it out, let me know how you liked it.
Did you end up making it in a bundt pan? I was going to try that this weekend!
Hi Kelly..Did you try out in the bundt Pan
This recipe is right up there for the nicest cake I have ever made. I have to use gluten free flour but the cake was so moist. It took exactly 35 minutes and was perfect. Thank you so much.
Fantastic! Thanks for sharing that with us, Janette. I am so glad that you loved it!
Another winner!! I LOVE cinnamon so really enjoyed this!! Light and fluffy and comes out of the pan in a snap. I made it in a glass pan – took about 35 min. The frosting is as you said is a bit like marshmallow – yummy. One thing I particularly like is how easy this is to put together!!! I’m 75 and have always done a lot of cooking and baking, but as I get older I like having something that goes together with ease. THANKS!!!
Super love your comment! Thank you so much, Judi. I’m happy that you loved this recipe!
Hi Natasha. I love everything you post. I try to make at least one of your recipes a week. I also share them on facebook. Now everyone thinks I am a great cook.
I have been trying to purchase the can opener you use but I am unable to find it on the links you posted.Could you please help me?
Hello Marlinda, thank you or sharing that with me. I hope you love the recipes that you try. Have you already checked out our Amazon Affiliate Shop?
Hi can I opt out the oil for something else? Or use less
Hi Mila, I haven’t tried an oil substitute to advise. IF you happen to experiment I would love to know how you like that!
Have made this several times for friends & family holidays. So moist & so easy! Everyone raves about it!
Sounds like you found a new holiday tradition! I’m so happy you and your family enjoyed this recipe Linda!
Hi,
I made the pumpkin cake with your recipe, https://natashaskitchen.com/easy-pumpkin-cake-recipe/ I also made the puree myself, https://natashaskitchen.com/easy-homemade-pumpkin-puree/ but the cake lacks pumpkin flavor, do you know why this happened? I followed the amounts as it comes in the recipe
Hi Gabriel, I’m not sure why that would be, possibly that the pumpkin puree needed to be drained more? Or it could have been a pumpkin without much flavor. Make sure to use “sugar pumpkins” they have the small brown speckles all over them and are best for cooking and baking with pumpkin.
I loved this recipe and decided to make it as a Fall-inspired birthday cake for my husband today. It came out great and it was hit!
I’m so glad you enjoyed it!
WHere did get the can opener? The pumpkin cake looks delicious. Will try it this weekend.
Hi Rose, you can find our favorite tools on our Amazon shop HERE or on our blog Shop HERE.
Natasha, I absolutely love your recipes and videos. I have made many of your recipes. Your meatloaf recipe is definitely my got to recipe. I made this cake today. AMAZING!! Frosting was delicious. I added some ground cinnamon to the frosting. Only because I love cinnamon and pumpkin together. Only down fall is I only got a few pieces before my fiancé took it work to share
Sounds like you found a new favorite Amanda! That’s so great!
AMAZING, MUST TRY!!! I do have a question though about the cake, why isn’t there salt in this recipe, usually every cake I make has salt. I’m just wondering, it was delicious
Thank you for your recommendation, Ruth. 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. 🙂
Can you use pumpkin pie spice instead of just cinnamon for more flavor and what would be the measurements if I did and how do you think that would turn out
Do you have a red velvet cake recipe?
Hi Tina, we do not have it at this time but that is a great idea, thank you for that suggestion.
Can I use a regular can of pumpkin that is not “pumpkin pie” instead of pumpkin puree?
Hello Pam, yes that will work too. Enjoy this recipe!
Hey, I’m using metric system so how hot is oven in ˚C when it is 350˚F? It would be really helpful if you could write the recipes in ˚C and ˚F. Not everyone use cups and ˚F.
Thank you for that suggestion Katja! We recommend using a conversion chart or a search engine like Google to convert the temperate. We use Fahrenheit being in the U.S. 350 F = 176 C. I hope that helps.
Natasha I can’t tell you how much my family enjoys the cake! This cake is perfect for any time of year especially in the fall!!! The store I went to did not have pumpkin purée so it took a while to find it at different stores, but that just proves how much I wanted to make the cake!!!!!! It is one of the best cakes and actually super simple. Thank you so much for sharing these recipes, I probably could not live with you and your channel!!lol
Hi Ruth, so great to read your comments and feedback. Thank you so much for sharing your experience making this cake with. I’m glad you enjoyed it and loved it!
Hi, I was wondering if this was able to be made into a round two layer cake? If so, what would u recommend in terms of baking times and temperature (convection oven) to ensure it stays super moist. I love all of your recipes and I’m so excited to try this one!
Hi Rebecca, 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.
Will do! I’ll try it out this weekend, thank you so so much!
Made this tonight for my family. It turned out amazing! Thank you so much! This has become an instant family fav
Aww! That is the best when the entire family loves what we mos make! That’s so great!
Made this recipe yesterday. Best pumpkin cake ever! I didn’t have powdered sugar, so I made your Swiss meringue buttercream frosting. It was the best.
Thank you so much for your great review, Carla!
Hi, if I don’t have pumpkin puree, can I just grate a pumpkin as alternative? Thank you!
Hi Charity, I haven’t really tried that yet to advise if it would give the same result. You might have to do an experiment on that one. If you give it a try, please share with us how it goes!
Hi Natasha!
I love all your recipes and really enjoy your humorous videos.
Q: Which oil do you use? You gave three different options. I want to make the cake the way you do.
Thank you!
I usually go for extra light olive oil
Hello,
You stated that you put in the notes what the name of the can opener was. However, I can not find it. Please can you tell me the name of the can opener
thank you b
Hi Crystal, here is the can opener we use and enjoy. It opens the lid without creating a sharp edge.
This cake is awesome. The last time i made this cake was at a memorial service and there were so many desserts there that I almost took the cake home but at the end of it all to my surprise the cake was almost gone. This recipe is AWESOME. Thanks Natasha
You’re welcome Michael! I’m so happy you enjoyed that!
Excellent recipes. First time I cooked a chicken in the Instant pot. Came out great. Took the juices the next day and made chicken and dumplings.
Oh that’s a great idea! Thank you so much for sharing that with me Linda!
Could I use pumpkin instead of pumpkin puree in some recipes that call for pumpkin puree
Hi Brenda, I’m not sure what you mean by “pumpkin” – is it a pumpkin pie filling? It really depends on the recipe. I have also made my own homemade pumpkin puree and that would work.
NICE I TRIED THIS RECIPIE ONCE AND MY OH MY WAS IT LIKE BEING IN HEAVEN FOR THE FIRST TIME KEEP UP THE GOOD WORK NATASHA
Love it! Thanks for sharing your experience with us and I hope you love every recipe that you try.
thanks
cant find the link for can opener
Hi Debra, here is the can opener we use and enjoy. It opens the lid without creating a sharp edge.
Love your videos and I enjoy making your recipes. I ordered your book to write your recipes in And I’m ready to start using it!
I’m curious do you have a printed cook book of your recipes?
Hello Barbara, I am currently writing a cookbook however it’s taking me slow to finish it but I’ll definitely share it with you all when it’s ready.
I have made this cake so many times that my upper management Nurses have begun requesting it for bake sales and personal use! Is there any way to make this cake Keto friendly and still be just as amazing? Would love to expand my coworker cake fans. Thanks
Sounds like you found a new favorite Tasha! I’m so glad you’re enjoying this recipe! 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.
Insanely good, I am no cook and was was looking for a slightly healthier sponge for my kids. I even used wholemeal flour and it turned our so well!! Thank you so much.
You’re welcome! I’m so happy you enjoyed it Caroline!
Pumpkin cake isn’t that common here in Australia but it will be once people taste this. I doubled the recipe to feed a bunch of hungry nurses at work. Followed it otherwise exactly Except I used pumpkin from my garden and OMG perfect. It will be a favourite here. Thanks so much. Loved the frosting too, chopped walnuts and dried pumpkin seeds to sprinkle over the top.
That’s just awesome!! Thank you for sharing your wonderful review, Lee!
I just wanted to let you know what my nursing colleagues said about the pumpkin cake. They were RAVING about it, lots of OMGs and even a ‘phenomenal’!!!! My cakes usually get a positive response but this was far beyond the usual
Thank you!!!!
Wow thanks you so much for your great review. I am so glad to know that your colleagues loved what you made. Thanks for sharing and happy baking/cooking!
Made this last night. Nice and simple to make and tasted great. My batter was not as thin as yours, Natasha. I did cut the sugar to 1 cup, could that be the reason. But it still came out great and tasted good too.
I’m so glad that worked out for you! Thank you for sharing that with me.
Hi Can i replace sugar with honey? If yes how much?
Hi Mallika, I have not tried that substitution to advise. If you experiment please let me know how you like that.
Hi Natasha, loved this cake without the icing and cut the sugar in half (used brown sugar)… going to try it with carrots and butternut-squash later…
just wondering, can I add more baking powder instead of soda??
don’t like the soda taste..
Thank you so much for sharing that with me.
thanks for reply..
just wondering, can I add more baking powder instead of baking soda??
don’t like the baking soda taste..
Hi Leila, You might try adding more baking powder but without testing that myself, I can’t really recommend it. If you try it, keep in mind, baking soda is 3 to 4 times stronger than baking powder.
This cake is really good. However the frosting is lacking powdered sugar. I looked up a similar recipe for this frosting and it calls for 4 cups of powdered sugar not one. It was so bad that we had to scrape the frosting off before we could eat eat the cake. You might want to review this. My apologies if you intended it to taste like this.
Hi Judy, 1 cup of powdered sugar is correct which compliments the sweet cake well. We also don’t love overly sweet frostings. I wonder if maybe your ingredients were too warm for the frosting? If they are too warm, the frosting doesn’t whip up and hold the right consistency – it will get loose. We used the same frosting on our popular pumpkin cupcakes where we used 2 cups of powdered sugar for a slightly sweeter frosting, but I think 4 cups would be very very sweet.
This is my new favorite recipe for pumpkin bread and muffins. Thank you! All of your recipes are great!
I’m so glad to hear you’ve enjoyed this recipe, Amy! Thank you for that wonderful review!
My daughter and I made this delicious cake this evening! It’s melt in your mouth amazing!! The only alterations I made were substituting the sugar with Splenda and for the powdered sugar I substituted with a Splenda cornstarch mixture. Thank you for the delicious recipe, we will definitely be making this again!!! Looking forward to trying some of your other recipes!
I’m so glad to hear you enjoyed this! Thank you for sharing that with me!
This cake is amazing!! super moist and the frosting is very complementary to the cake. Cant wait to bring it to my family so they can try
I hope they all love it! I’m so glad to hear you’ve enjoyed this recipe, Larysa! Thank you for that awesome review!
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!