The perfect fall dessert, this Pumpkin Cake is super moist and filled with lots of warm spices. Topped off with cinnamon cream cheese frosting – this will be a repeat every fall!
This Pumpkin Cake is so easy and perfect for fall. If you prefer apples, try out this Caramel Apple Bundt Cake or if you’re still holding onto zucchini, this Pineapple Zucchini Cake with Cream Cheese Frosting is perfection!
This pumpkin cake recipe is a keeper. I took it to a family dinner, and while I was trying to be good and not eat a lot of sweets, I couldn’t stop myself from going back for “one more” little slice of this. I had to give it all away before going home, because I knew that if I took it home, I’d eat it all myself. In fact, it might have not even made it home because I would have been tempted to snack on it in the car the whole way home!
And I have decided that I’m going to start adding cinnamon to everything because the addition of cinnamon in this cream cheese frosting totally made it stand out. Definitely an ingredient that you don’t want to skip!! Are you filling your house with the smell of fall?
Ingredients That Keep this Pumpkin Cake Moist
One thing I love about this cake is how moist and tender it is. There are a few things that help make this cake so good:
- The pumpkin. Of course the cake has pumpkin in it, since it is, afterall, a pumpkin cake. But that pumpkin helps the cake to remain moist as well. You can use canned pumpkin, (make sure you are using just pumpkin, not pumpkin pie mix), or you can use fresh pumpkin puree. If using homemade, drain it before measuring and using.
- The applesauce. Instead of all butter or oil, the applesauce brings some extra moistness to this cake.
- The oil. You probably could use butter instead of oil, but I think the oil is another key ingredient to a moist cake. And since there are so many other flavors going on in this cake, you probably wouldn’t taste the butter anyway.
- The frosting. This is a good, thick, frosting. This helps especially for leftovers. It keeps the cake from drying out.
How to Make Pumpkin Cake
Whisk the dry ingredients together in one bowl.
In another large mixing bowl, beat together the pumpkin, sugar, applesauce, and oil. Once that is beat together, beat in the eggs. You don’t want to overbeat the eggs – that is why you add them in last.
Add the dry ingredients to the wet ingredients and stir just until it is mixed together and you can’t see any dry spots.
Pour the batter into a prepared cake pan and bake until a toothpick inserted in the middle comes out clean.
Let the cake cook completely.
To make the frosting, combine the cream cheese and the butter and beat until it is light and fluffy. Slowly add in the powdered sugar (no need to sift!), then beat in the cream, cinnamon, and vanilla. If your frosting is too stiff, add more cream, but only add in small increments and beat fully after adding.
Frost the cooled cake. I like to use an offset spatula.
Tips and Tricks
This is such an easy pumpkin cake recipe and comes together almost as fast as a box mix would. But here are a few tips:
- Don’t overmix the batter. You probably hear this a lot with baked goods like cakes and muffins, but over-mixing can cause a tough cake instead of a tender one.
- You can sub in pumpkin pie spice for the spices in the recipe. I would use 2 teaspoons of pumpkin pie spice and 1 teaspoon of cinnamon, or you could just do 3 teaspoons of pumpkin pie spice. I just like more cinnamon. 🙂
- Beat the cream cheese and the butter together for the frosting until they are light and fluffy. This might take a few minutes, depending on what you are beating it with.
- Store any leftover pumpkin cake covered in the refrigerator. I actually like this cake best the second day, cold and right out of the refrigerator.
- This can easily be made for a crowd and cut into smaller pieces!
More Can’t Miss Pumpkin Recipes
Oatmeal Pumpkin Chocolate Chip Cookies
Pumpkin Muffins with Chocolate Chips
Pumpkin Pie Cake
Pumpkin Cheesecake with Caramel Sauce
Pumpkin Cobbler
Pumpkin Cake with Cinnamon Cream Cheese Frosting
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 1 15 oz can pure pumpkin puree (or homemade)
- 1 1/4 cups sugar
- 1/2 cup applesauce
- 1/4 cup vegetable oil
- 4 eggs
Cinnamon Cream Cheese Frosting:
- 8 oz cream cheese at room temperature
- 1/2 cup butter at room temperature
- 3 cups powdered sugar
- 1 teaspoon heavy cream
- 2 teaspoons cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Spray a 9x13-inch baking pan with nonstick cooking spray.
- In a medium bowl, mix together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, ginger, and cloves.
- In another bowl, or the bowl of a stand mixer, combine the pumpkin, sugar, applesauce, and oil. Mix to combine. Add the eggs and mix until combined. Add the dry ingredients and mix just until combined.
- Pour the batter into the prepared pan. Bake in the preheated oven until a tester inserted in the middle comes out clean, 25-30 minutes.
- Cool the cake completely.
- To make the frosting: Combine the cream cheese and the butter and beat until smooth and fluffy, about 3 minutes. Slowly start adding the powdered sugar, mixing until it is all incorporated. Mix in the cream, cinnamon and vanilla. Add more cream if needed to get a spreadable frosting.
- Frost the cooled cake with the cinnamon cream cheese frosting and serve.
- Cover and refrigerate any leftovers.
Krista {Budget Gourmet Mom} says
Deborah, all of your pictures are stunning. You do a great job of styling them. I’m suddenly very hungry!
Ryan says
Oh wow, this looks like just my type of cake! I would love a piece right now, especially with that yummy frosting! Its so perfect and fallish!
Pumpkin has been hard to find here but thankfully I was able to come across some at Trader Joes and Wal Mart and stocked up!
Julie @ Sugarfoot Eats says
I’ve found plenty of pumpkin in KS! But I keep getting nervous about the shortage and keep buying more just in case!
Taylor @ greens & chocolate says
I loved these bars/cake too! I think I called them bars so I could eat more of them since they weren’t called cake 🙂
Katrina says
No pumpkin shortage here in Ottawa…or Ontario, so we’re good! Keep posting lovely pumpkin recipes. I love them!
Joanne says
I’ve been able to find it…but at 3 bucks for one of those 14 oz cans! Super overexpensive. Thankfully I still have about 10 cans leftover from last year…cause I so need to try this cake!
Kristy says
This looks very similar too my birthday cake that my dad makes – only your version is a bit healthier. 🙂
Maria says
I can’t get enough pumpkin! Love this cake!
Christina @ This Woman Cooks! says
I’m so glad I’ve been able to find pumpkin in my store. Otherwise I wouldn’t be able to make this! I must have some. 🙂
Becky at Vintage Mixer says
I just made a very similar cake a week ago! It was amazing!!
Heather of Kitchen Concoctions says
Haha! I made a pumpkin cake recipe almost exactly like this one over the weekend for a friend’s birthday! It was so good and a recipe I will totally make again! I plan on sharing the recipe I used in 2 weeks as part of my pumpkin themed week!
Erin says
This looks delicious! I’m in favor of all things pumpkin. I haven’t had a pumpkin shortage, just a shortage of time to begin my fall baking. This looks like a great recipe. The substitution of wheat flour and applesauce definitely make second, and third, helpings okay!
Magen says
This looks SO good! I’m trying to do no sweets this month, but this is VERY tempting.
Bev Weidner says
Seriously, I’m not a “sweets” type of gal, but that creamy cheesey frosting may make me a believer.
DEAR GAWD.
Carrie@bakeaholicmama says
This cake looks awesome!! I have had a pumpkin shortage… my plans to do a pumpkin pound cake over the weekend got nixed because they sold out! 2 weeks before I bought the last 2 cans the day I went… I need to go to Sams or a bulk store and stock up! I’m obsessed with cinnamon in the fall… cinnamon in everything from drinks to food… and a candle in almost every room!
Rachel @ Not Rachael Ray says
You can’t beat the pumpkin and cream cheese combination. Looks great! Love that it is on the healthier side.