It’s made from scratch with simple ingredients and has all of the best warm pumpkin-spiced flavors. Topped with a rich and creamy frosting, this cake truly is the best pumpkin dessert! On a cool and crisp autumn day, there’s nothing better than the aromas of pumpkin and spices warming up your home. This easy pumpkin cake recipe will fill your kitchen with that wonderful smell, and when it’s finished baking, you’ll be able to enjoy a scratch-made, moist, and tender cake. Make this easy pumpkin cake for your family to enjoy after dinner, or whip it up quickly to take to a Halloween or Thanksgiving event. Pumpkin cake is always appreciated, and there are rarely any leftovers. If you’re searching for something a little bit different, yet still delightfully pumpkin-flavored, be sure to try my pumpkin cookies with a luscious cream cheese frosting, and incredible pumpkin cream cheese bars. My copycat Starbucks Pumpkin Scones are amazing too!
Why You’ll Love This Recipe
Key Ingredients
Here’s what you need to make this amazingly easy fall dessert:
Canned Pumpkin Puree: This gives the cake its pumpkin flavor and moist texture. Be sure to buy plain pumpkin puree, not canned pumpkin pie filling. If you’d like, homemade pumpkin puree can also be used. Pumpkin Pie Spice: This spice blend typically includes cinnamon, ginger, nutmeg, and cloves. Buy it pre-made, or learn how to make your own pumpkin spice mix, especially if you love to bake pumpkin desserts! Baking Soda: Mixed with a bit of water, this gives our cake the perfect amount of lift. Eggs: Let your 4 large eggs sit out for a bit to come to room temperature before mixing up the cake batter.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make An Easy Pumpkin Cake
Before you get started, preheat your oven to 350°F (180°C) and grease a 9×13-inch baking pan. Alternately, line the pan with parchment paper for easy release.
Recipe Tips
Instead of a 9×13-inch pan, you can also bake this cake in a slightly larger jelly roll pan. Just keep in mind that the cake will be thinner, so it will bake more quickly. If you don’t have any pumpkin pie spice, this recipe works well with just cinnamon instead. Avoid overmixing: You should be able to mix up the cake batter with just a whisk. Overmixing the ingredients will result in a dense cake.
Storing Tips
You can store this pumpkin cake in an airtight container in the refrigerator for up to a week, but it’s best to enjoy it as soon as possible. Because the frosting is made with cream cheese, be sure to keep your frosted cake refrigerated. You can let it sit out for a bit to soften before serving if you’d like.
What To Serve With Pumpkin Cake
Enjoy this cake as the perfect ending to a cozy, warm fall meal! Here are some of my favorite soul-warming dishes:
Vegetarian Butternut Squash Chili Beef Stroganoff Soup Crockpot Chicken and Noodles Classic Chicken Pot Pie Pumpkin Curry
If you’re looking for an amazing fall cocktail, be sure to try my Apple Cider Margaritas too! Enjoy the flavors of the season with this Easy Pumpkin Cake Recipe. It’s such a simple and delicious dessert that is perfect for fall gatherings or cozy nights at home. You’ll love baking this cake as much as everyone loves eating it! © Little Sunny Kitchen
