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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.


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Pumpkin Cake Recipe

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  • Total Time: 30 minutes


  • 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


  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.
  2. 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.
  3. 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.
  4. To make the frosting- In a medium bowl cream together the cream cheese and butter until creamy. Mix in the vanilla extract. Gradually beat in the confectioner’s sugar until the frosting has become smooth and achieved spreading consistency. Spread the frosting over the top of the cooled cake.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Saturday 1st of June 2013

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


Saturday 1st of June 2013

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!


Monday 26th of September 2011

edwina- granulated.


Monday 26th of September 2011

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


Wednesday 23rd of March 2011

I love it! Thanks for the recipe.