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Pumpkin Cake Recipe

Lil' Luna
This moist pumpkin cake with cream cheese frosting is filled with brown sugar, spices & all your favorite fall flavors. Then topped with cream cheese frosting - it is by far the BEST pumpkin cake recipe! Best of all, it's so easy and comes together in about 45 minutes.
4.92 from 12 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine American
Servings 15
Calories 303 kcal

Ingredients
  

Pumpkin Cake

  • 2 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1 cup vegetable oil (canola works too)
  • 1 cup brown sugar
  • 3/4 cup white sugar
  • 2 tsp vanilla extract
  • 4 large eggs
  • 3 tbsp sour cream (or plain Greek yogurt)
  • 15 oz pumpkin puree (not pumpkin pie filling)

Cream Cheese Frosting

  • 1/3 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 1 tsp vanilla extract
  • 3 - 3 1/2 cups powdered sugar
  • 1 tbsp heavy cream if needed
  • chopped walnuts optional

Instructions
 

Pumpkin Cake

  • Preheat the oven to 350F degrees. Grease & lightly flour a 9x13 inch baking pan.
  • In a large bowl whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
  • In a separate large bowl beat together the oil, sugars. vanilla and eggs using an electric mixer. Then beat in the sour cream and pumpkin puree.
  • With the mixer on low speed, carefully beat in the flour mixture being careful not to over mix.
  • Pour the batter into the prepared pan and bake for 35-40 minutes or until an inserted toothpick comes out clean.

Cream Cheese Frosting

  • In a large bowl beat together the butter, cream cheese and vanilla until soft. Then slowly beat in 3 cups powdered sugar.
  • If the frosting seems too thin, beat in an extra ½ cup powdered sugar. If it seems too thick, beat in 1 tablespoon heavy cream.
  • Frost the cooled cake using a flat knife. Cut into slices, and optionally top each piece with chopped walnuts.

Notes

*Unfrosted cake can be wrapped tightly in clingfilm and frozen. Thaw in the fridge overnight.
**Leftovers can be stored in the fridge in an airtight container for up to 4 days.

Nutrition

Calories: 303kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 7gCholesterol: 79mgSodium: 119mgPotassium: 207mgFiber: 1gSugar: 25gVitamin A: 4845IUVitamin C: 1.2mgCalcium: 79mgIron: 1.8mg
Keyword Pumpkin Cake
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