Nothing screams fall quite like this easy pumpkin cake with cream cheese frosting. This pumpkin cake recipe is fluffy, moist, and perfect any time of the day. Enjoy with a cup of coffee for breakfast, or after dinner as dessert. This pumpkin cake hits the spot every single time.

pumpkin cake- healthyish foods

About this Pumpkin Cake Recipe

This easy pumpkin cake is a riff on my homemade pumpkin bread. I swapped a few ingredients to create the ultimate cake texture. Perfectly moist and topped with silky cream cheese frosting, you’re going to have a hard time not finishing off the entire pan.

Cake Ingredients

AP flour – This recipe calls for AP (all purpose) flour. I did not test any other types of flour, so I would strongly suggest using this flour.

Baking Soda – Used as a leavening agent.

Pumpkin Spice – Perfect pumpkin spice flavor for the cake.

Salt – Adds a touch of flavor but also activates the baking soda in the recipe. Be sure to measure this amount versus guessing!

Cane Sugar – You can also use granulated sugar for this recipe. However, I didn’t test any other types of sugar. I suggest using the cane sugar.

Light Brown Sugar – make sure it is packed in the measuring cup.

Pumpkin – Be sure to use pure pumpkin and not pumpkin pie mix. You’ll need one 15 ounce can of Libby’s.

Eggs – You’ll need two large eggs for this recipe.

Vanilla – The vanilla adds extra flavor to this cake.

Milk – 2% milk works best in this recipe.

Vegetable Oil – I suggest using vegetable oil in this recipe and not swapping it for any other oil.

Cream Cheese Frosting

Cream Cheese – Be sure it is room temperature.

Salted Butter – Be sure it is room temperature.

Powdered Sugar – Do not use any other type of sugar for this recipe. Only powdered sugar will work.

Salt and Vanilla – Adds a touch of flavor.

pumpkin cake- healthyish foods

Tips and Tricks for This Recipe

Use a 9×13 inch baking dish for this recipe. If you use a ceramic or glass dish, you’ll need to bake the cake for about 30-32 minutes. If you use metal, you will need to bake the cake for about 30 minutes. A knife inserted into the center of the cake should come out clean to ensure doneness.

When making the cream cheese frosting, be sure the butter and cream cheese are at room temperature. Also, you will add the powdered sugar a little at a time when blending.

Allow the cake to completely cool before frosting it. I let mine rest for about 1 hour before frosting. You’ll want the frosting to be room temperature for easy spreading. If it is too cold, you run the risk of it clumping and pulling up the top of the cake.

DO NOT split the batter between containers or try to make a layered cake. Make the recipe as listed.


Store this cake covered in the refrigerator. Remove from the refrigerator an hour be sure serving. Anything with cream cheese frosting should be refrigerated. This recipe makes 12 servings. Please see below for nutritional information.

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pumpkin cake- healthyish foods
pumpkin cake- healthyish foods

Easy Pumpkin Cake with Cream Cheese Frosting

Nothing screams fall quite like this easy pumpkin cake with cream cheese frosting. It’s fluffy, moist, and perfect any time of the day. Enjoy with a cup of coffee for breakfast, or after dinner as dessert. This pumpkin cake hits the spot every single time.
5 from 7 votes
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Pumpkin Cake

    Dry Ingredients

    • 1+¾ cup AP flour, all purpose
    • 1 teaspoon baking soda
    • 2 teaspoons pumpkin spice
    • ½ teaspoon salt, this activates the baking soda! Be sure to measure it versus guessing.

    Wet Ingredients

    • ¾ cup cane sugar
    • ½ cup light brown sugar, packed in cup
    • 1 can Libby’s pumpkin , 15 ounce can
    • 2 large eggs
    • 1 teaspoon vanilla
    • ½ cup 2% milk
    • ½ cup vegetable oil

    Cream Cheese Frosting

    • 8 ounces cream cheese, 1 block, softened
    • ¼ cup salted butter, softened
    • 3 cups powdered sugar
    • 1 teaspoon vanilla
    • ¼ teaspoon salt


    • 1 9×13 inch baking dish
    • 3 mixing bowls
    • whisk, spatula, hand mixer


    • Preheat the oven to 350 degrees.
    • Spray a 9×13-inch baking dish with baking spray, set it aside.
    • In a mixing bowl, combine the dry ingredients. AP flour, pumpkin spice, baking soda, salt. Mix well.
    • In a separate bowl, combine the wet ingredients. Cane sugar, light brown sugar, eggs, oil, milk, vanilla and pumpkin puree. Mix well.
    • Combine the wet and dry ingredients. Mix until a batter forms.
    • Pour the batter into the prepared baking dish. Spread it evenly using a spatula.
    • Bake for 30-32 minutes.

    Prepare the Cream Cheese Frosting

    • While the cake is baking, combine butter and cream cheese in a bowl, using a hand mixer.
    • Next, add the vanilla, salt and some of the powdered sugar. Mix well. Add the powdered sugar a little at a time so it doesn’t get everywhere.
    • Once everything is combined, set the frosting aside.
    • Remove the cake from the oven, allow it to cool before frosting.


    Serving: 1serving, Calories: 433kcal, Carbohydrates: 74g, Protein: 6g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 588mg, Potassium: 193mg, Fiber: 2g, Sugar: 55g, Vitamin A: 5934IU, Vitamin C: 2mg, Calcium: 92mg, Iron: 2mg