Crazy Good Pumpkin Cake

This is an incredibly moist Pumpkin cake recipe that is slathered in the most indulgent layer of creamy homemade frosting.

This pumpkin cake with cream cheese frosting is baked in a standard 9×13 baking dish, and it’s so easy to put together, with no decorating skills required. 

This amazing recipe is light and moist, topped with a fluffy cream cheese frosting that will have you begging for just one more bite! You can make this in a standard baking dish for an easy, beautiful dessert that is so simple to serve or take to your next get together!

‘Tis the season for pumpkin everything… and this pumpkin cake will have even non-pumpkin lovers begging for more. Chris and the girls put this in their top five desserts of all time and I think you will, too!

While I love making cakes look as beautiful as they taste, I’m anything but a cake decorator. That’s why this cake is effortlessly pretty, made in a standard 9×13 baking dish and topped with a luxurious cream cheese frosting.

There’s so much beauty in simplicity – no decorating required, no special techniques or tools! This pumpkin cake recipe comes together as quickly and easily as it is devoured!

★★★★★

5 STAR REVIEW

“You had me at cream cheese frosting, but let’s be honest- if a cake is crazy good, then there’s no denying that I will try it- and I’m so glad I did!”

—KATIE—

Pumpkin Cake

It’s made in a 9×13 so it’s easy to bake and bring it to any event, including tailgates, hayrides, fall festivals, bake sales, Thanksgiving and more!

Ingredients and Substitutions

For the Pumpkin Cake

• Flour – All purpose flour and no need to sift. 
• Leavening Agents – Baking Powder and Baking Soda make this cake rise to perfection.
• Salt – This pantry staple brings out all of the flavors of the other ingredients.
• Spices – A blend of cinnamon and allspice give this cake amazing fall flavor. Don’t have allspice? It’s so easy to make your own allspice blend with this recipe! If you don’t have any allspice or pumpkin pie spice on hand, don’t fret, just combine equal parts cinnamon, ground cloves, and nutmeg… or omit entirely.
• White Sugar – Sugar adds the perfect touch of sweetness. 
• Vanilla – I use vanilla extract in just about everything and it adds just a touch of flavor that makes this cake out of this world good!
• Applesauce – The secret to making this cake immensely moist is in the sauce – applesauce! It adds moisture,  acidity and a hint of fresh fruit flavor that takes this cake over the top! 
• Vegetable Oil – Okay, we can’t give applesauce all the credit. Vegetable oil also adds to the tender crumb and moist texture of this cake.
• Pumpkin Puree – Canned pumpkin puree is cooked and mashed squash. Don’t be confused with pumpkin pie filling that is already sweetened and spiced or you’ll wind up with an over spiced pumpkin cake. 😉
• Eggs – The eggs in this cake act as a binder, and they also create more moisture and the perfect spongy texture. 

For the Fluffy Cream Cheese Frosting

• Butter – Salted or unsalted, it’s your choice! I always use salted because I like the balance of salty to sweet. Learn how to soften butter quickly.
• Cream Cheese – Full fat for best results. Don’t miss my essential post on how to soften cream cheese.
• Vanilla – It’s the ultimate fragrant addition to your baking- don’t use imitation vanilla.
• Powdered Sugar – This is a must-have ingredient for your frosting because of the incredibly fine texture. Learn how to make powdered sugar here if you don’t have any on hand.

Variations

• If you prefer buttercream frosting, you can find my favorite buttercream frosting recipe here!
• This cake certainly doesn’t need anything else, but if you wish, you can fold chocolate chips, white chocolate chips, walnuts or pecans into the batter. 
• Decorate it with your favorite fall nuts or Candied Nuts.
• Spice it up – add 1 Tablespoon pumpkin spice to the cream cheese frosting.
• Top with Salted Caramel Frosting. Just add a touch of heavy cream or heavy milk for a fluffier texture, or top with Cool Whip.

How to Make

An overview, visit the printable recipe card for complete ingredients and instructions.

1. Prep – Mix wet ingredients and dry ingredients in separate bowls.
2. Combine – Gradually fold dry into wet until just combined. For the fluffiest cake, don’t over mix.
3. Bake – Pour into prepared pan and bake as directed.
4. Make cream cheese frosting.
5. Frost and Serve – Allow cake to cool completely, frost and serve!

How to Store

• Room Temperature – Due to the cream cheese frosting, this pumpkin cake is best served immediately and refrigerated within two hours of serving.
• Refrigerator – Cover the cake using plastic wrap or foil. Refrigerate up to five days.
• Freezer – This cake freezes well, though the texture of the cream cheese frosting might not be quite as good as fresh. However, it maintains both the moisture and original flavor. Double wrap the cake to avoid any freezer odor from seeping in and freeze up to three months. Bring to room temperature before serving by allowing it to thaw in the refrigerator overnight.

Curious about freezing your cream cheese recipes? Read more in Can you Freeze Cream Cheese to learn all about what works and what doesn’t!

Dietary Considerations

• Gluten Free – to make this cake gluten free, simply replace flour with a 1:1 gluten free flour.
• Nut Free
• Vegetarian