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This Pumpkin Cake is the most amazing pumpkin cake you will ever make! Perfectly spiced and moist and topped with the most epic cream cheese whipping cream frosting!
For even more delicious pumpkin cakes, be sure to try: Pumpkin Cake with Cream Cheese Frosting, Pumpkin Pudding Cake, or Pumpkin Pie Icebox Cake!
Pumpkin Cake Recipe
My house has been filled this last week with the aroma of pumpkin spice. Bring on #allthepumpkin. I seriously can’t get enough pumpkin this time of year. But today I am here to bring you the absolute BEST pumpkin cake. I have had a lot of pumpkin cakes in my life, but this one was hands down the best. It is the so incredibly moist and tender with the perfect amount of spice. You have GOT to make it.
PLUS the cream cheese whipping cream frosting is EPIC!! If you have not tried whipping cream with cream cheese it is seriously to die for. It helps to stabilize the whip cream, and it is seriously the best, creamiest, fluffiest delicious frosting on top of the cake. You are going to love it.
How do I make an easy pumpkin cake recipe?
- Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a large mixing bowl add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.
- In another mixing bowl sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.
- Pour into your prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to cool.
- Once the cake is cool, make the cream cheese whipping cream frosting. Add softened cream cheese, whipping cream, and powdered sugar to a large bowl. Beat until stiff peaks form and it is set. Spread it over the cooled cake. Store in the refrigerator.
How do you make cream cheese frosting with whipping cream?
This is my FAVORITE way to make frosting. It is smooth, creamy, and spreads perfectly, not to mention it tastes amazing!
- Add softened cream cheese, whipping cream, and powdered sugar to a large bowl.
- Beat until stiff peaks form and it is set. Spread it over the cooled cake. Store in the refrigerator.
Looking for more amazing pumpkin recipes? Look no further!
- The World’s Best Pumpkin Roll
- Pumpkin Chocolate Chip Muffins
- Pumpkin Pecan Pie Bars
- Pumpkin Cheesecake Brownies
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Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting
Ingredients
- 4 large eggs
- 1 and 2⁄3 cups white sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
Cream Cheese Whipping Cream:
- 1 (8 ounce) cream cheese softened
- 1 1/2 cups whipping cream not whipped
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350 degrees. Grease a 9x13 inch pan and set aside. In a large mixing bowl add eggs, sugar, vegetable oil, pumpkin puree and beat until smooth.
- In another mixing bowl sift together the flour, baking powder, salt, baking soda, and cinnamon. Add to the wet ingredients and combine thoroughly.
- Pour into your prepared pan and bake for 25-30 minutes or until a toothpick comes out clean when inserted into the center. Remove and allow to cool.
- Once the cake is cool, make the cream cheese whipping cream frosting. Add softened cream cheese, whipping cream, and powdered sugar to a large bowl. Beat until stiff peaks form and it is set. Spread it over the cooled cake. Store in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Have made several of your recipes and family has loved them all. We love everything pumpkin and love this cake. Husband and company all loved the icing and said this needs to frost everything from now on! Thanks for continuing to share.
Can you use canned pumpkin pie filling instead of plain pumpkin ?
Yes, that will be great too!
Sounds awesome! Can I make muffins with the same steps?
Yes, the cooking time will be a bit different but that will work well. Let me know how your muffins turn out!
Best cake I have ever made!!!!! I took it to a party and everyone said the same. Followed the recipe exactly
Alyssa!!! Thank you so much for sharing this wonderful recipe!! So easy to make and the icing was delicious!! My family loved this pumpkin cake instead of pumpkin pie. This will now be our new tradition for Thanksgiving. Yum!!!! 😋
Alyssa, Thanks for sharing the recipe, I lost my sisters and was trying to do it by memory when I found yours. It is very similar.
Quick question before I get going… is it really only 1 ounce of cream cheese in the whip cream frosting?
So glad that you found mine! Yes, you are correct it is 1 package of 8 ounce cream cheese.
I made this today for our ‘Thanksgiving’ dessert. My husband and I are both working on Thanksgiving, so we meal prepped ‘all the fixins’ for our meals the next few days.
I followed the recipe to the tee, and it is absolutely delicious! I have found Alyssa’s Pumpkin Roll to be just as delicious. I’ve actually been following her recipes for the past few years and she continues to be our #1 favorite.
Thanks, Alyssa!!
Is the Libbys canned pumpkin the same as pumpkin puree?
Yes, that will work the same.
I made this cake for Thanksgiving, and it was delicious! One thing I did alter a bit was the frosting. It was a little too sweet for me, so I added some vanilla and cinnamon into the mix, and it tasted more like real whipped cream than frosting. I also chopped some toffee coated nuts to sprinkle on the top for some extra crunch.
Does the cake have to be stored in the refrigerator before the whipping cream is applied?
Yes, that is best.
I’ve made this cake twice and it’s been absolutely delicious. However, I’ve had to bake it for almost twice the recommended baking time in order to have it cooked through.
I may have had to cook it longer as well. Since I made it a year ago, I can’t remember. However, I’m making it today again and it is currently in the oven, so we’ll see how long it takes this time.
I made this cake last year and brought it to work where it was absolutely devoured. I’m here to tell you that this cake is to die for! I made it exactly according to the recipe; however, I also sprinkled chopped pecans and candied ginger on top. That made it a hit visually as well.
Once you frost this cake how long can you store in the refrigerator? I made the cake ahead of time and not sure if i should make the frosting the day we are going to eat the cake?
Thank you
I would recommend storing it for 3-5 days. I like to wait on the frosting until you are about to eat it although it is a nice layer of protection from drying out the cake too. Let me know what you decide to do! XOXO
Do you only use 1 ounce of cream cheese, or 1 package?
1 ounce of cream cheese
I read it’s a package of cream cheese, then you commented it’s one ounce. Which ?
It’s (1) 8-ounce package of cream cheese.
Regarding the pumpkin puree; just to make sure is it pumpkin puree or solid packed pumpkin. Usually the pumpkin puree is in a larger can & the solid packed pumpkin is in the 15 ounce can.
Yes, it is pumpkin puree. We have different sizes of cans at our local grocery store and Costco/Sam’s Club. Hope that helps! XOXO
Is it at all possible to just use Libby’s easy pumpkin pie mix instead of pumpkin puree it already has all the spices in it. I was hoping that I could possibly just use that instead of having to use all those spices when it’s already in a can ready to go for you. Is that possible to do. Or, would that ruin the recipe, thanks LMK when you can
What exactly is Cream Cheese Whipping Cream? What amount of this mystery stuff.
Next is one ounce of Cream Cheese followed by
1-1/2 Cup of whipping cream (unwhipped) and lastly 1 cup powder sugar.
Must be obvious to some but is a stumper to me.
The whipping cream cheese is what you are going to be making with the ingredients listed underneath it. It is just in a bullet form. Hope that helps!