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.

Easy pumpkin cake with marshmallow-like cream cheese frosting

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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 ;).

Pumpkin Cake Recipe topped with chopped walnuts

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 easy pumpkin cake

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

Ingredients for Cream Cheese Frosting

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.

Easy Pumpkin Cake Recipe-10

2. In a second medium bowl, whisk together wet ingredients: 3 large eggs, 1 cup oil and 1 can pumpkin, until well combined.

Easy Pumpkin Cake Recipe-11

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.

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

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.

Easy Pumpkin Cake Recipe-13

How to Make Pumpkin Cake in 4 easy steps

More Dreamy Pumpkin Recipes:

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

4.96 from 465 votes
This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients 

Servings: 12 slices of cake

Ingredients for Pumpkin Cake:

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

*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
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
Natasha's Kitchen Cookbook

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Slice of pumpkin cake on a plate topped with whipped cream cheese frosting

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 Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!
This Easy Pumpkin Cake is done in 4 steps (with frosting)! The moist, delicate crumb and marshmallow-like whipped cream cheese frosting is irresistible!
4.96 from 465 votes (233 ratings without comment)

Leave a Comment

Recipe Rating




Comments

  • Larysa
    December 17, 2019

    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

    Reply

    • Natashas Kitchen
      December 17, 2019

      I hope they all love it! I’m so glad to hear you’ve enjoyed this recipe, Larysa! Thank you for that awesome review!

      Reply

  • Lydia
    November 28, 2019

    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.

    Reply

    • Natashas Kitchen
      November 29, 2019

      That’s so great Lydia! Thank you for sharing and tagging! I’m happy you enjoyed this recipe!

      Reply

  • Melisse Gaffney
    November 27, 2019

    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!

    Reply

    • Natashas Kitchen
      November 27, 2019

      I hope so too, Melisse! We look forward to yourfeedback!

      Reply

  • Wade
    November 27, 2019

    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.

    Reply

    • Natasha
      November 27, 2019

      Hi Wade, I don’t have one like that but this pumpkin cake does have the wonderful texture you’re describing.

      Reply

  • Marilena
    November 22, 2019

    I just made this delicious cake!!! I love it!!! It is absolutely yummy and super easy!!! I even made the pumpkin purée from scratch

    Reply

    • Natashas Kitchen
      November 22, 2019

      Isn’t it the best! I’m so glad you enjoyed this recipe, Marilena!

      Reply

  • Viviana Aiello
    November 19, 2019

    Grazie! E’ stata una vera sorpresa e ho preparato la mia prima torta alla zucca. Sono felice di essermi ispirata a questa ricetta!

    Reply

    • Natashas Kitchen
      November 19, 2019

      I’m so happy you enjoyed that, Viviana! Thank you for that awesome feedback!

      Reply

  • Hodda
    November 18, 2019

    What is a stick? Is it too hard to use international terms?

    Reply

    • Natasha
      November 19, 2019

      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.

      Reply

      • Hodda
        November 20, 2019

        Thank you for your attention and trouble. Am making this cake today.

        Reply

        • Natashas Kitchen
          November 21, 2019

          I hope you enjoy this recipe!

          Reply

  • Anna
    November 14, 2019

    Can you make this gluten free?

    Reply

    • Natashas Kitchen
      November 15, 2019

      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.

      Reply

  • ann a.
    November 5, 2019

    Hi , if making the night before..does it need to be refrigerated?
    Thank you

    Reply

    • Natashas Kitchen
      November 5, 2019

      Hi Ann, You can cover and refrigerate for 5 to 7 days. It does keep very well in the fridge

      Reply

  • Marieke
    November 1, 2019

    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.

    Reply

    • Natashas Kitchen
      November 1, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Ashley
    October 30, 2019

    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.

    Reply

    • Natashas Kitchen
      October 31, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

    • Hodda
      November 18, 2019

      A regular cake uses one cup of sugar. This uses 1 and a half cups plus one for the icing. A lot of sugar.

      Reply

  • Zina P
    October 27, 2019

    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!

    Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so inspired reading your review. Thank you!

      Reply

  • Sherry Smith
    October 27, 2019

    This is the perfect pumpkin cake recipe, absolutely delicious, made it last year and 2 times already this year, turns out amazing every time !

    Reply

    • Natashas Kitchen
      October 28, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Sherry Smith
    October 27, 2019

    This is the perfect pumpkin cake recipe, absolutely delicious, made it last year and 2 times already this year, turns out amazing every time !

    Reply

    • Natashas Kitchen
      October 28, 2019

      Awww that’s the best! Thank you so much for sharing that with me.

      Reply

  • Violet
    October 20, 2019

    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!!

    Reply

    • Natashas Kitchen
      October 20, 2019

      That’s just awesome!! It sounds like you have a new favorite!

      Reply

    • BRIDTGET WOOD
      October 27, 2019

      THANK YOU NATASHA, YOUR RECIPES ARE WONDERFUL AND EASY, THANKS AGAIN, LOOKING FORWARD TO YOUR NEXT RECIPE, HAVE A GREAT SUNDAY.

      Reply

      • Natashas Kitchen
        October 28, 2019

        Thank you for that wonderful compliment! I’m so glad you enjoyed this recipe.

        Reply

  • Julija
    October 20, 2019

    My family I loved it! I shared it with my immediate family and friends in Macedonia, so it’s spreading around.

    Thank you Natasha!

    Reply

    • Natashas Kitchen
      October 20, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Linda
    October 19, 2019

    I add 1/2 c of white raisins and 1 c of chopped walnuts to this and it is fabulous.

    Reply

    • Natashas Kitchen
      October 19, 2019

      Great idea, Linda! I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Maureen O
    October 17, 2019

    I want to make this in cupcakes, how long should I bake them for thanks:)

    Reply

    • Natashas Kitchen
      October 17, 2019

      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.

      Reply

  • Nataliya Khomych
    October 15, 2019

    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?

    Reply

    • Natashas Kitchen
      October 16, 2019

      Hi Nataliya, I would just be sure the center is done it shouldn’t take much longer than normal bake time

      Reply

  • Sandra Maley
    October 13, 2019

    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!

    Reply

    • Natasha
      October 14, 2019

      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!

      Reply

      • Sandra Maley
        October 15, 2019

        Perfect, thank you! Love your recipes!

        Reply

    • Hodda
      November 18, 2019

      Wow, Sandra, that’s 5 cups of sugar for one cake. Almost a cup per serving slice.

      Reply

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