Pumpkin Cake With Cream Cheese Frosting

Pumpkin cake cream cheese frosting

The Spruce / Diana Chistruga 

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 12 to 16 servings
Nutrition Facts (per serving)
523 Calories
28g Fat
67g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 12 to 16
Amount per serving
Calories 523
% Daily Value*
Total Fat 28g 35%
Saturated Fat 7g 34%
Cholesterol 78mg 26%
Sodium 481mg 21%
Total Carbohydrate 67g 24%
Dietary Fiber 2g 7%
Protein 5g
Calcium 81mg 6%
*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.


  • For the Cake:
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 cups (9 ounces) 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 (or cooked mashed pumpkin, canned is fine)
  • For the Frosting:
  • 1 pound (about 3 3/4 cups before sifting) powdered sugar
  • 1/4 cup butter (room temperature)
  • 8 ounces cream cheese (room temperature)
  • 2 teaspoons 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 two greased and floured 9-inch round layer cake pans.

    Batter in pan
    The Spruce / Diana Chistruga 
  7. Bake for 35 to 40 minutes. 

    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 


  • 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 2 to 3 months. 

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