Pumpkin Cake Recipe

Fall is the best time of year for baking because several things are in season. One of those things just happens to be pumpkin. Pumpkin cake is one of my favorite things to make with pumpkin puree. This cake is delicious and very moist. Fans of pumpkin bread will love this recipe. The original recipe calls for a 12×18 inch cake pan but two 9 inch round cake pans will work as well if you want to make a layer cake. You can add chopped walnuts into the better if you choose; I just put them on the top. The frosting is an outstanding cream cheese frosting that goes perfect with the pumpkin flavor. This is the perfect cake for fall, give it a try. Enjoy.

2 cups white sugar
1 ¼ cups vegetable oil
1 teaspoon vanilla extract
2 cups canned pumpkin (or fresh pumpkin puree)
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
¼ teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts (optional)
Cream cheese Frosting-
2 (8 ounce) packages cream cheese (softened)
½ cup butter (softened)
2 cups confectioners sugar
1 teaspoon vanilla extract

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Grease and flour a 12×18 inch pan. In a medium bowl sift together flour, baking powder, baking soda, salt and cinnamon. Set aside. In a large bowl beat sugar and oil until combined. Blend in vanilla extract and pumpkin puree. Beat in the eggs, one at a time. Gradually beat in the flour mixture. Stir in walnuts. Pour the batter into the prepared 12×18 inch pan.
Step 2: Place into the oven and bake at 350 degrees for 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.

Step 3: To make frosting- In a medium bowl cream together the cream cheese and butter until creamy. Mix in the vanilla extract. Gradually beat in the confectioners sugar until the frosting has become smooth and achieved spreading consistency. Spread the frosting over the top of the cooled cake.


9 Responses to “Pumpkin Cake Recipe”

  1. Sinda — October 30, 2010 @ 7:15 am

    I made your Pumpkin Cake for work yesterday. OMG!!! This cake is fantastic!!! I’m making it again for Thanksgiving instead of Pumpkin Pie!!! Move over Pumpkin Pie…..BlogChef’s Pumpkin Cake is taking over!!!! This cake is so moist and delicious!!

  2. HoneyB — November 11, 2010 @ 4:15 am

    This cake looks amazing!

  3. Janice — December 19, 2010 @ 5:11 pm

    I loved the consistency of this cake overall (made in 2 9″ cake pans) but thought it could use a bit more spice – maybe some cloves and allspice? I added some Apple Pie Spice to the frosting to try to make up for up. I think the family I made it for will enjoy it anyway!

  4. Gabby — December 24, 2010 @ 8:47 am

    I made this cake for Thanksgiving and I thought it was delicious. I used fresh pumpkin puree and I thought it tasted much better than the canned pumpkin. I’m definitely making this cake for Christmas!

  5. Alicia — March 23, 2011 @ 6:37 pm

    I love it! Thanks for the recipe.

  6. edwina — September 26, 2011 @ 5:49 pm

    When you call for white sugar, is that granulated or powdered sugar?

  7. Bobby — September 26, 2011 @ 8:09 pm

    edwina- granulated.

  8. Jill — June 1, 2013 @ 11:11 am

    My daughter wants me to make a 12′ for the bottom portion of her wedding cake. Will this work for that? And how should I convert to make that big of a cake? I imagine I’ll have to make two. Would that work?
    Thank you!

  9. Bobby — June 1, 2013 @ 9:09 pm

    Jill – Sorry, I cannot provide much help with this. I do not have any knowledge of making wedding cakes or cakes of that size.

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