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
1/2 tsp fine sea salt
3 large eggs, room temp
1 cup oil (extra light olive oil, vegetable or corn oil will work)
1 can (15 oz) pumpkin puree (or make your own!)
*Watch our easy video tutorial on how to measure correctly
Ingredients for the Cream Cheese Frosting:
1 package (8oz) Cream Cheese, room temp, cut into quarters
1 stick (8 Tbsp) unsalted butter butter, room temp
1 cup powdered sugar
2 tsp real vanilla extract
Pecans to decorate, optional
How to Make Easy Pumpkin Cake:
Prep: Preheat oven to 350˚F. Using cooking spray or oil, grease a 9×13 non-stick baking pan (like this one) or a Glass pyrex dish. Tip: If you’re serving it out of a metal pan, line it with parchment paper so you don’t scratch up your pan.
1. In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon and 1/2 tsp salt.
2. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
3. Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 mins), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with pecans or sprinkles.
How to Make Whipped Cream Cheese Frosting:
1. Combine all of your frosting ingredients in the bowl of a stand mixer (here’s the mixer I use) and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.
More Dreamy Pumpkin Recipes:
- Pumpkin Cupcakes with the same dreamy frosting
- Pull-Apart Pumpkin Bread just melts in your mouth
- Pumpkin Cheesecake with Caramel
- Pumpkin Flax Granola – we keep a steady batch on hand
Watch Natasha Make Pumpkin Cake:
You’ll be surprised how easy it is to make this pumpkin cake!
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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
- 1/2 tsp fine sea salt
- 3 large eggs, room temp
- 1 cup oil, extra light olive oil, vegetable or corn oil will work
- 15 oz pumpkin puree, can
Ingredients for Frosting:
- 8 oz cream cheese, room temp, cut into quarters
- 8 Tbsp unsalted butter butter, room temp
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Pecans to decorate, optional
Instructions
How to Make Pumpkin Cake:
- Prep: Preheat oven to 350˚F. Grease a 9x13 non-stick baking pan or a Glass pyrex dish.** In a large bowl, whisk together the dry ingredients: 2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 2 tsp baking powder, 2 tsp cinnamon.
- In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.
- Add wet ingredients to dry ingredients and whisk until smooth. Transfer to prepared baking dish and bake at 350˚F for 35-40 min (my oven took 35 min), or until a toothpick poked in the center comes out clean. Let cake cool completely in pan then spread the top with frosting (see below) and decorate with whole or chopped pecans. I sprinkled pecans over individual slices since my son doesn't eat them.
How to Make Whipped Cream Cheese Frosting:
- Combine all of your frosting ingredients in the bowl of a stand mixer and using the whisk attachment, beat on medium speed until combined, then beat on high speed 2-3 min or until fluffy, scraping down the bowl as needed.
Notes
**If you're serving it out of a metal pan, line it with parchment paper so you don't scratch up your pan.
Nutrition Per Serving
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 turned out EXACTLY how I wanted it to the middle was a little bit under cooked but it’s totally fine , you can eat it hot, cold, warm it’s just the perfect cake when you are hosting a party or just want some cake at home! 10/10 my whole family loved it!
This is my go to pumpkin cake recipe now. I’ve recently added in some chocolate chips for additional sweetness. I also poked holes in my cake, like a poke cake, and then poured my icing over top. O.m.g.!!!
That’s so great! It sounds like you have a new favorite, Kaly!
I made this pumpkin cake the other day and loved it. I used 3/4 cup of coconut oil since I didn’t have any other kind of cooking oil at home at the time. I also used less sugar than the recipe calls for and added raisins and toasted pecans. The coconut oil made the cake extra flavorful which me and my family loved. I will make this cake many more times. I don’t like frosting so omitted that. Thanks to Natasha for another great recipe.
I made this pumpkin cake the other day and loved it. I used 3/4 cup of a coconut oil since I didn’t have any other kind of cooking oil at home at the time. I also used less sugar than the recipe calls for and added raisins and toasted pecans. The coconut oil made the cake extra flavorful which me and my family loved. I will make this cake many more times and rightly recommend it to anyone who is looking for a tasty pumpkin cake recipe. Thank you fam sharing this recipe, Natasha.
You’re very welcome! Thank you for sharing that with us.
Thank you for your recipes they are delicious and easy 💝💝
I’m so glad you’re enjoying my recipes, Joyce!
Thank you so much for sharing this recipe with us Natasha! I just made it last night and it came out amazing! My kids asked me for this again for breakfast this morning and they’re not really fans of anything pumpkin at all. I did use homemade pumpkin and butternut squash mixed purée instead of canned since that’s what I had on hand. I also added 1.5 teaspoons of pumpkin spice mix and few dashes of nutmeg. I glazed the cake with a simple powdered sugar glaze. I will definitely be making this again many times this fall!
I also wanted to tell you my husband and I have been following your recipes for over a year now and you are our go to when looking for a recipe. We have tried so many of yours and they’re all great. We really appreciate you sharing all your delicious recipes! God bless you and your family!
You are so very welcome Brenda. Thank you so much for the wonderful feedback. Be blessed!
Delicious Cake!
Lighter than any other pumpkin cake or bread than I’ve tried, but still moist. Instead of the cream cheese frosting, I topped it with pumpkin spice whipped cream. My family loved it. Natasha, I’ve tried many of your recipes. They are terrific!
This cake is delicious. I make this multiple times a year, especially in the fall. My kids love it. I am actually making it tonight 🙂
Natasha, I want to thank you so much for your awesome recipes. I make so many of your recipes on a regular basis, such as cheesecake, chicken marsala, hamburger sliders and so many more. Everyone of them is delicious. Keep up the good work.
Thank you so much, Zemina!
This cake is great, I make it quite a few times a year. The only problem I have with it is the frosting. One cup of powdered sugar isn’t enough, it’s too sour. I add 2 and a half cups and it works for us. I always come back to the recipe when I’m making pumpkin cakes.
I made this today. Very easy and really good. Creamy frosting that isn’t super sweet. Thank you for the recipe!
How much of each of the spices did you add? (Also, is this really moist?) Thank you!!
Hi Donna. Yes, it’s a moist cake. Click on “jump to recipe” at the top of the page to get to the ingredients list.