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. 
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.
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
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!
Hi Deb! Thank you for sharing. I’m so glad you loved it.
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!
You’re so very welcome! I’m glad you loved the recipe. I could eat it all year round, regardless of the season too! 🙂
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.
So glad you always love this!
I have made this cake several times and everyone loves it! The best part is that it’s super easy!
That’s just awesome! Thank you for sharing your wonderful review, Diana!
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!!!
That’s just awesome! Thank you for sharing your wonderful review, Deb! I’m so glad you enjoyed it!
Really excited to try this recipe but was wondering if it can be done in a 9in. round cake pan instead?
Hi Evan, with a few adjustments, I bet that could work!
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!!!
Aww, thank you! I’m so glad you enjoy my recipes. Happy Thanksgiving!
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.
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). 🙂
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.
Hi Rebecca! Thank you for sharing your experience with this recipe. I’m so glad it was enjoyed!
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.
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.
Absolutely delicious and moist! I could eat the whole thing myself 🥹! Thank you for making our dinners and desserts so tasty!
You’re welcome! So glad you loved it.
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.
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!
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.
I’m so happy you loved that, Drew! That’s just awesome!! Thank you so much for sharing that with me.
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?
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.
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!
I’m so glad it all worked out, Michele! That’s so great!
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!
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
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.
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!
I’ve made this recipe a handful of times now and keep coming back. It makes 24 cupcakes perfectly.
Hi Tina! So glad you love this recipe. Thank you for the review.
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.
Thank you for sharing that with us, we appreciate your good comments and feedback!
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:(
Hi! Do you have any tips or adjustments for people baking at higher altitudes? I love all your recipes!
Hi Dominique! I’m glad you love my recipes. You may find this article on high altitude baking helpful.
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!!
Hello Jackie, thank you for your kind words and good feedback. I hope you will love all the recipes that you will try!
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??
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!
Hi Natasha! This cake looks delicious! Do you think I could substitute a cup of melted butter for the oil? Thanks
Hi Paula, I’m guessing that will work but I haven’t really tried that yet to advise.
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
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.
Thank you,
I have rheumatoid arthritis and thought the one used had less effort. Thank you..
this is absolutely best pumpkin cake ever ! Only recipe that i’ve used since discovering natasha ! no changes , follow recipe as written , delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Sherry!
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.
Good to know that this is now your go-to recipe! Thank you for your good comments and feedback, Nancy.
Hi Natasha,
What are some other toppings that would be good for this cake for a little decor?
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.
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.
Hi Vanessa, I haven’t tried that to advise. I always use my baking pan or glass pyrex dish.
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!!
Hi Sue. I think that would be just fine.
Bonjour
Est-ce qu’on peut les faire en cupcake? Si oui, combien cela donne de cupcake?
Merci.
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.
My absolute favorite pumpkin recipe. Thank you so much for this, it is perfection!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Jenna!
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.
That’s wonderful, Deb! So glad it was enjoyed. Thank you for sharing.
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.
That’s great, Mary! Thank you for your review.
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
Thank you so much for sharing that with me, Christine!
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?
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.
Can this pumpkin cake and icing be made ahead and frozen? It looks delicious.
Hi Maggie! I have not tried freezing the frosting to advise.
I’d like to make this pumpkin cake ahead. Can you freeze it – icing and all?
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.
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
That’s great, Brenda! So glad you enjoyed it. Thank you for sharing your experiment with the recipe.
I made this yesterday and it was amazing! Everyone in my family loved it. Your recipes are a big hit in my house!
Yay! So happy to hear that, Marie. Thank you for sharing!
Needs more than cinnamon. I suggest pumpkin pie spice. Cinnamon makes the flavor profile flat. Even adding cardamom is a great flavor profile!
Thank you for your feedback and suggestion, Anne.
Could this pumpkin cake be frozen for two weeks before the party and then iced the day before?
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.
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!
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. 🙂
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?
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.
My mum and I baked this cake and it was delicious! This is a perfect recipe for Autumn!
What a sweet food memory. Thanks for sharing that with me.
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?
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.
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?
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.
Just made this today and it was so moist and delicious! My whole family loved it.
Hi Galina! That’s great. I’m so glad they loved it.
Delicious! I made it today. Only change was extra cinnamon and a dash of Chinese 5 Spice. Does it need to be refrigerated?
Hi Andrea, I’m glad you enjoy this recipe! Yes, the cake should be refrigerated.
Thanks. I really enjoy your recipes. I follow you on Facebook.
You’re welcome, Andrea. I’m glad you enjoy them. Thanks for following! 🙂
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?
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.
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.
Hi Mary! You’re very welcome. 🙂
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.”
Oh! I forgot to say that this is nicely moist! Baked for 35 minutes.
Sounds delicious! So glad you enjoyed this recipe.
Hi Natasha. Would the frosting still be good if I freeze? Thanks
Hi Susan, I have not tried freezing the frosting to advise.
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!!!!!
Isn’t it so good?! I’m so happy you loved it, Aries!
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 😋
Yum! Fresh ingredients are the ebst! Thank you so much for sharing that with me.
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!
That’s so great! It sounds like you have a new favorite, Cindy!
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!
I’m glad you all enjoyed it, Eudocia!
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!
Love it! Thanks a lot for sharing that with us, Shirley.
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!!
You’re welcome! I’m so happy you loved it, Jacquelyn! Happy Thanksgiving!
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!!
Hi Nata, It does keep very well in the fridge. You can cover and refrigerate for up to 5 days.
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!
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.
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!!
Hi Rita, I bet that would work great as a roll! I hope you love this recipe!
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!
Yay, love it! Thank you for your good comments and feedback! It’s always great and very inspiring to read comments like this.
Just made this, amazing! My kids loved it! Very light perfect for fall. Do you recommend storing left overs in the fridge?
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
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!
You’re so welcome, Lisa! I’m glad you and your friends enjoyed it!
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!!
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.
Yes!! I feel exactly the same way. I’m so happy to hear you enjoyed that.
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.
I’m so glad you enjoyed it!
The cream cheese frosting recipe seems to be lacking 3 more cups of pwd sugar.
Hi Julie, that would be a very sweet frosting, but you can add powdered sugar to taste.
Yikes! A total of 4 cups of powdered sugar would seem wayyyyy to sweet.
so do you think this would come out if I made them into cupcakes instead?
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.
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.
Hello Lorraine, great job to you! I’m glad the recipe turned out great, thank you for sharing that with us.
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.
Wow, thanks for your great review, Kate! I’m happy to know that everyone loves this cake.
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.
Thanks for your review, Celine!
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.
I bet your home smells so good right now! I hope you love this cake, Brian!
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!
Glad this recipe is a hit, Linda! Thank you so much for your good comments and feedback.
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?
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.
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?
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.
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!
Thank you for your awesome feedback, Trish. I’m happy to know that you loved the recipe!
Can you use fresh pumpkin instead of can pumpkin? If so, how much?
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.
Hello. Do you think that raisins could be added?
I haven’t had the chance to test that out but that sounds like a good idea. Let me know how it goes
Can you send me the link for the can opener that you used when making the Easy Pumpkin cake. Thank you.
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.
Hi. Could you make this into pumpkin bars?
Hi Saha, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
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..
Thanks for sharing that with us, Cheryl. Glad you enjoyed this recipe!
Natasha, could the oil measure be replaced with butter?
Thanks
Hi Carolina, I’m guessing that will work but I haven’t really tried that yet to advise.
What would my baking time and temperature by for 3-6 inch round cake pans?
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.
It’s great, but needs salt!! I also
Add more spices and now we love the recipe. I add 1/2 tsp. Of salt.
Thanks for your feedback, Jen.
does baking time need to be longer using applesauce for 1/2 of the oil?
I added 1/2teas. salt also! Cake is baking now…but I’m sure it’ll be fine!
use regular butter instead of unsalted butter. That worked for me.
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 there. Did you end up using pumpkin pie filling? How did it go? I was thinking to do the same.