This pumpkin cake is soft and super moist. It’s perfectly spiced and topped with a silky-smooth cream cheese frosting. This guaranteed crowd-pleaser is also easy to make!A slice of pumpkin cake topped with cream cheese frosting and pecans on a white plate.

Why this recipe is so great:

  • Quick & easy – All you have to do is mix the wet and dry ingredients separately, combine, and bake. While the cake is cooling, you simply whip up the cream cheese frosting, then spread it on top of the completely cooled cake.
  • Tastes amazing – This cake is incredibly soft and moist. There is a perfect balance of spices. It’s topped with a sweet and tangy cream cheese frosting that will make your taste buds dance!
  • Serves a crowd – This pumpkin cake recipe makes a good size 9×13″ cake that can serve between 24-36 people.
  • Can be made in advance – The cake can be made and frosted up to 2 days in advance and will keep well for another 3 days stored in the fridge.

A slice of pumpkin cake with cream cheese frosting being lifted out of cake pan.

How to make pumpkin cake:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, toss together the all-purpose flour, baking soda, ground cinnamon (or pumpkin pie spice), and salt. Set aside.
  2. In a large bowl, whisk together the pumpkin puree, granulated sugar, yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  3. Add in the dry ingredients and mix until just combined and no large clumps remain.
  4. Pour the batter into a greased 9×13″ baking dish. Bake at 350F for 45 minutes.

a picture collage of how to make pumpkin cake

How to make cream cheese frosting:

  1. In a large mixing bowl, beat the butter, cream cheese, and vanilla extract until combined.
  2. Mix in the powdered sugar until smooth. Chill in the fridge for 30 minutes, then spread on top of the completely cooled cake.

A mixing bowl of cream cheese with paddle attachment.

FAQ:

Why is my pumpkin cake dense?

There could be a few reasons. Mainly, not enough flour or too much wet ingredients, letting the batter sit for too long, not enough leavening, or it wasn’t baked long enough.

Does pumpkin cake need to be refrigerated?

The cake itself does not, but if it’s topped with the cream cheese frosting then yes, it does need to be refrigerated.

What frosting goes with pumpkin cake?

Cream cheese frosting is the most popular (and the best in my opinion) but a vanilla buttercream, maple frosting, or milk chocolate buttercream would work too.

Can you freeze pumpkin cake?

Yes, pumpkin cake freezes well. You can freeze it unfrosted or frosted with a buttercream or cream cheese frosting in an airtight freezer-safe container for up to 3 months. A slice of pumpkin cake on a white plate with a black fork.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

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Pumpkin Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 20 min
  • Cook Time: 40 min
  • Total Time: 1 hour
  • Yield: 12-16 servings
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

This pumpkin cake is soft and super moist. It’s perfectly spiced and topped with a silky-smooth cream cheese frosting. This guaranteed crowd-pleaser is also easy to make!

Ingredients

Cake

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon (or pumpkin pie spice)
  • 1/2 tsp salt
  • 1 (15oz) can pumpkin puree
  • 1 & 1/2 cups (300g) granulated sugar
  • 1/2 cup plain yogurt or sour cream
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 2 tsp vanilla extract

Frosting

  • 1 (8oz) pkg cream cheese, softened
  • 1/2 cup (1 stick) butter, softened
  • 3 cups (360g) powdered sugar
  • 1/2 tsp vanilla extract

Optional toppings:

  • ground cinnamon
  • chopped pecans or walnuts

Instructions

Cake

  1. Preheat oven to 350F and grease a 9×13″ baking dish.
  2. In a medium bowl, toss together the all-purpose flour, baking soda, cinnamon, and salt. Set aside.
  3. In a large bowl, whisk together the pumpkin puree, sugar, yogurt, vegetable oil, eggs, and vanilla extract until smooth.
  4. Add in the dry ingredients and mix until just combined and no large clumps remain. Pour the batter into the prepared baking dish.
  5. Bake for 40-45 minutes or until a toothpick inserted comes out clean. Let cool completely before frosting.

Frosting

  1. In a large mixing bowl, beat the butter, cream cheese, and vanilla until combined.
  2. Mix in the powdered sugar until smooth. Chill in the fridge for 30 minutes, then spread on top of the completely cooled cake.

Notes

Leftover cake can be tightly covered and stored in the fridge for up 3 days.

Nutrition

  • Serving Size:
  • Calories: 358
  • Sugar: 25.4 g
  • Sodium: 303.6 mg
  • Fat: 20.3 g
  • Carbohydrates: 39.7 g
  • Protein: 5.5 g
  • Cholesterol: 78 mg