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 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
**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
Filed Under
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!
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.