Pumpkin Cake With Cream Cheese Frosting Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 05/25/22
Pumpkin cake cream cheese frosting

The Spruce / Diana Chistruga 

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 12 to 16 servings
Yield: 1 cake
Nutrition Facts (per serving)
514 Calories
25g Fat
70g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 514
% Daily Value*
Total Fat 25g 32%
Saturated Fat 6g 32%
Cholesterol 68mg 23%
Sodium 342mg 15%
Total Carbohydrate 70g 25%
Dietary Fiber 2g 6%
Total Sugars 55g
Protein 5g
Vitamin C 1mg 7%
Calcium 55mg 4%
Iron 2mg 9%
Potassium 134mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This two-layer pumpkin cake is topped off perfectly with a fluffy cream cheese frosting and chopped pecans. The cake is spiced with a combination of ginger and cinnamon. 

This moist, delicious cake would make a fabulous dessert for your Thanksgiving menu or bake it for a fall event or Halloween party. Make the cake ahead of time and freeze the layers—just see the tips below the recipe.

If you prefer a Bundt cake, take a look at this pumpkin pound cake with a maple glaze. Or, if you prefer a one layer cake, this pumpkin sheet cake with brown butter cream cheese frosting is a great choice.

Ingredients

For the Cake:

  • 2 cups sugar

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 cups (240 grams) all-purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons cinnamon

  • 1/2 teaspoon ground ginger

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 cups pumpkin puree, canned, or cooked mashed pumpkin

For the Frosting:

  • 1 pound confectioners' sugar, about 3 3/4 cups unsifted

  • 1/4 cup (4 tablespoons) unsalted butter, room temperature

  • 8 ounces cream cheese, room temperature

  • 2 teaspoons pure vanilla extract

  • 1/2 cup pecans, chopped

Steps to Make It

Make the Cake

  1. Gather the ingredients.

    Ingredients for cake
    The Spruce / Diana Chistruga  

  2. Grease and flour two 9-inch round cake pans. Heat the oven to 350 F / 180 C / Gas 4.

    Grease pan
    The Spruce / Diana Chistruga 

  3. Combine the sugar, vegetable oil, and eggs in a large mixing bowl; mix until smooth and well blended.

    Combine sugar, vegetable oil, and eggs
    The Spruce / Diana Chistruga 

  4. Combine dry ingredients in a medium bowl and then stir to blend.

    Combine dry ingredients in a bowl
    The Spruce / Diana Chistruga 

  5. Add the dry ingredients to the eggs and oil mixture and beat until well blended. Add the pumpkin puree and blend well.

    Add dry ingredients
    The Spruce / Diana Chistruga 

  6. Pour the batter into 2 greased and floured 9-inch-round layer cake pans.

    Batter in pan
    The Spruce / Diana Chistruga 

  7. Bake for 35 to 40 minutes. 

    Bake
    The Spruce / Diana Chistruga 

  8. Cool in the pans on racks for about 10 minutes and then turn out onto racks to cool.

    Cool on racks
    The Spruce / Diana Chistruga 

Make the Frosting

  1. Gather the ingredients.

  2. Sift the confectioners' sugar into a bowl.

    Sift confectioner's sugar
    The Spruce / Diana Chistruga 

  3. In a mixing bowl with an electric mixer, beat the butter and cream cheese until smooth and creamy.

    Beat butter and cream cheese
    The Spruce / Diana Chistruga 

  4. Add the sifted confectioners' sugar and vanilla; beat until smooth. 

    Add sifted confectioner's sugar
    The Spruce / Diana Chistruga 

  5. Frost the pumpkin cake with cream cheese frosting and sprinkle with the chopped pecans.

    Frost cake
    The Spruce / Diana Chistruga 

Tip

  • To make ahead, bake the cake and cool the layers on the rack. Move the cooled cake layers to a parchment paper-lined baking sheet. Freeze the layers until solid and then wrap in plastic wrap and foil. Freeze for up to two to three months. 

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