Pumpkin cake is moist, perfectly spiced, and features a luscious cream cheese frosting and is optionally garnished with candied pecans.
The Best Pumpkin Cake
I’ve been perfecting Pumpkin Cake every fall, and after creating an unbelievable pumpkin carrot cake, I thought my work was complete. However, as August began this year, I was eager to experiment again, aiming to create the best Pumpkin Cake (without carrot!) while also testing these Pumpkin Whoopie Pies.
The ideal Pumpkin Cake is moist, sweet, perfectly spiced, and topped with cream cheese frosting.
I’m excited to share that this cake checks all those boxes and has been a hit with everyone who has tried it!
Ingredients
- Canned Pumpkin: Use plain pumpkin puree, not pie filling.
- White and Brown Sugars: Adds sweetness: Both light and dark brown sugar work well.
- Eggs: Room temperature eggs mix better.
- Vegetable Oil: Keeps bars moist; any mild oil works.
- Vanilla Extract: Pure vanilla gives the best flavor.
- All-Purpose Flour: Level off the measuring cups for an accurate amount.
- Baking Soda: Helps the bars rise; make sure it’s fresh.
- Cinnamon, Cloves, Ginger, Nutmeg, Pumpkin Pie Spice: Add warm, spiced flavors.
- Cream Cheese Frosting: Let ingredients soften before using. Not a fan of cream cheese? Try a Vanilla Frosting instead.
How To Make Pumpkin Cake
- Prepare Pan and Oven: Preheat the oven and grease and flour a 10-inch Bundt pan.
- Mix Cake Ingredients: Combine the wet ingredients, then mix in the dry ingredients until just combined.
- Bake the Cake: Pour the batter into the pan, bake it, let it cool in the pan, then transfer it to a rack to cool completely.
- Make Frosting: Beat the frosting ingredients together until smooth.
- Assemble: Spread the frosting on the cake and add chopped pecans if desired.
Quick Tip
Use a good-quality canned pumpkin, like Libby’s®, for the best moisture, color, and flavor. You can also use about 1-3/4 cups of cooked, fresh pumpkin puree, ensuring it has a similar texture.
Storage
Leftovers?
- Storage: An unfrosted cake stays fresh for 3-4 days at its best. If you refrigerate it, it can last about a week.
- Refrigeration: If you’ve added frosting, refrigerate it the same day you make it.
- Freezing: You can freeze the cake (without frosting) for up to 2 months. Wrap it well in plastic wrap.
- Thawing: Thaw at room temperature for 1-2 hours before adding frosting.
More Amazing Pumpkin treats
- Pumpkin Cookies soft and chewy
- Pumpkin Cupcakes with cinnamon-cream cheese frosting
- Healthy Pumpkin Bread with chocolate chips
- Pumpkin Poke Cake topped with whipped cream frosting
- Pumpkin Chocolate Chip Cookies chewy with crisp edges
Pumpkin Cake
This moist, spiced Pumpkin Cake topped with delicious cream cheese frosting (and optional candied pecans) is even better the next day—perfect for prepping ahead!
Equipment
- Bundt pan 10-inch
- Hand mixer
- Cooling Rack
Ingredients
- 1 (15-ounce) can pumpkin 1-3/4 cups, I highly recommend Libby's
- 1-1/2 cups granulated sugar
- 1/2 cup light brown sugar firmly packed
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
Cream Cheese Frosting
- 1 (8-ounce) package cream cheese at room temperature
- 8 tablespoons unsalted butter at room temperature
- 3 cups powdered sugar
- 1/4 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- plain or candied pecans chopped, optional
Instructions
- Preheat oven to 350°F. Generously grease and lightly flour a 10-inch Bundt pan.
- In a large bowl, beat canned pumpkin (if you have wet or fresh pumpkin, drain off excess liquid), granulated sugar, brown sugar, eggs, oil, and vanilla with a hand mixer until well blended.
- In a separate bowl, combine flour, baking soda, cinnamon, cloves, ginger, nutmeg, and salt. Whisk until combined. Add dry ingredients to wet and beat until just combined. Use a spatula to ensure all ingredients are fully incorporated.
- Pour batter into the prepared Bundt pan and bake for 50–65 minutes or until a toothpick inserted into the center comes out clean or with moist crumbs. The cake should spring back when lightly touched. Remove from oven and cool on a wire rack for 10 minutes before inverting cake onto a cooling rack to cool completely.
- For frosting, beat room-temperature cream cheese and butter until smooth in a large bowl. Add powdered sugar, pumpkin pie spice, vanilla, and salt, mixing until completely smooth. Spread over cooled cake and garnish with pecans if desired (see note 1).
Video
Recipe Notes
Note 1: To make candied pecans, click this Candied Pecans Recipe.
Storage: An unfrosted cake stays fresh for 3–4 days or about a week in the fridge. If frosted with cream cheese frosting, refrigerate the cake the same day it’s made. To freeze the cake (without frosting), wrap it in plastic wrap and freeze for up to 2 months. Thaw at room temperature for 1–2 hours before frosting.
Nutrition
Calories: 692kcal | Carbohydrates: 97g | Protein: 5g | Fat: 33g | Saturated Fat: 24g | Cholesterol: 99mg | Sodium: 400mg | Potassium: 69mg | Fiber: 1g | Sugar: 76g | Vitamin A: 407IU | Calcium: 32mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and have made it several times. I want to make cupcakes of this recipe. Will I need to change the temperature and how long will I need to bake the cupcakes?
I am so thrilled to hear this! Thanks so much Karen! I’d recommend making these pumpkin cupcakes: https://www.chelseasmessyapron.com/pumpkin-cupcakes-cinnamon-cream-cheese-frosting/ 🙂
Awesome recipe! This cake is really delicious. Everyone loved it! It’s highly requested by my family. Making it again today. Thanks!
So happy to hear this! Thanks so much Lori! 🙂
I would like to make this in a 9×13 cake pan. Can you please help with possible cooking time for this type of pan? Thank you!
I haven’t specifically tested this recipe in a 9×13-inch pan yet; sorry Jamie!
Is it 692 calories per slice?
Yes! 🙂
Really Helpful! Thanks for the blog!
Thanks so much Kate! 🙂
I have made this recipe twice now and both times it’s been a huge success!! The only changes I made was cut down sugar by half cup (white sugar) and the cream cheese frosting I used maple syrup as opposed to the powdered sugar,. Thanks so much for your recipe!
I am so thrilled to hear this! Thanks you so much! 🙂
Sooo yummy. Very moist and perfect spices. Love the icing.
I am so thrilled to hear this! Thanks Ali! 🙂
It really IS the best pumpkin cake recipe! Everyone loved it. Thank you so much for sharing.
I am so happy to hear this! Thanks Kate! 🙂
I made it twice this week it is sooo good thank you for the recipe!
So glad to hear that! Thank you Lisbeth 🙂
I loved this cake!!! It was the best pumpkin cake ever! I have a 12 mini Bundt pan and wanted to make this exact recipe, I know you have a different one for cupcakes, but this one is a favorite! So is there anyway that could be done?
So happy to hear you enjoyed this cake, thank you! 🙂 I haven’t personally tested this cake in a cupcake pan or mini bundt pan, so I’m really not sure, I wish I could be of more help!!