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.

This post may contain affiliate links. Read my disclosure policy.

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!

If you enjoy our videos, please  and click the bell icon so you’ll be the first to know when we post a new video. THANK YOU for subscribing! We love spending time with you on our 

Easy Pumpkin Cake Recipe

4.97 from 459 votes

Author: Natasha Kravchuk

This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!

SaveSaved Pin Review Print

Prep Time: 15 minutes mins

Cook Time: 35 minutes mins

Total Time: 50 minutes mins

Ingredients 

US CustomaryMetric

Servings: 12 slices of cake

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

Cook ModePrevent your screen from going dark

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 and 1/2 tsp salt.
• 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

*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 Per Serving

423kcal Calories55g Carbs5g Protein21g Fat10g Saturated Fat1g Polyunsaturated Fat8g Monounsaturated Fat0.3g Trans Fat80mg Cholesterol268mg Sodium208mg Potassium2g Fiber37g Sugar6062IU Vitamin A2mg Vitamin C72mg Calcium2mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Easy Pumpkin Cake Recipe

Amount per Serving

Calories

423

% Daily Value*

Fat

 

21

g

32

%

Saturated Fat

 

10

g

63

%

Trans Fat

 

0.3

g

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

8

g

Cholesterol

 

80

mg

27

%

Sodium

 

268

mg

12

%

Potassium

 

208

mg

6

%

Carbohydrates

 

55

g

18

%

Fiber

 

2

g

8

%

Sugar

 

37

g

41

%

Protein

 

5

g

10

%

Vitamin A

 

6062

IU

121

%

Vitamin C

 

2

mg

2

%

Calcium

 

72

mg

7

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert

Cuisine: American

Keyword: Pumpkin Cake

Skill Level: Easy

Cost to Make: $

Calories: 423

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!