With simple ingredients like pumpkin spice and pumpkin puree, this cake is easy to make and full of cozy warm fall flavor! We love to top it with cream cheese frosting.
Moist and Fluffy Pumpkin Cake
Just a few pantry basics and a can of pumpkin puree are all you need! Easy to make in just one bowl. No need for a fancy mixer; just stir & bake! Pumpkin cake is a perfect snack cake, or transform it into a fancy Bundt cake or grab-and-go cupcakes! Much like banana bread, it can be made in advance and becomes even moister as it rests.
Ingredients for Pumpkin Cake
Cake – The base for the cake is made with all-purpose flour. Baking powder & baking soda help it rise. Pumpkin – You can use canned pumpkin puree or homemade. This recipe uses pumpkin puree, which is just pumpkin, don’t use canned pumpkin pie filling. Pumpkin Pie Spice – Use a purchased blend or make homemade pumpkin spice with a simple blend of cinnamon, nutmeg, ginger, allspice, and ground cloves. Eggs – Eggs should be at room temperature. Oil – Oil adds moisture.
Variations – Add some toasted nuts like pecans or walnuts to the batter or sprinkle them over the top of the frosted cake, if desired. A handful of mini chocolate, butterscotch, or toffee chips offer a festive touch as well!
How to Make Pumpkin Cake
Cool before frosting with cream cheese frosting.
Cream Cheese Frosting
This is the only frosting recipe you’ll ever need for any variety of cakes, cupcakes, or even dipping cookies! Whether for carrot cake or this pumpkin spice cake, it’s the perfect finishing touch. Best of all, it’s only three ingredients and a few easy steps, and it can be frozen for future desserts!
Storing Pumpkin Cake
Keep leftover pumpkin cake in a covered container in the fridge for up to 5 days. Freeze portions by wrapping them in plastic wrap and storing them in a zippered bag in the freezer for up to 2 months. Thaw in the refrigerator overnight or pop one or two into a backpack or briefcase and they’ll be thawed just in time for a mid-morning snack! Did you make this Pumpkin Cake? Leave a rating and a comment below! © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
