Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting

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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

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.

pumpkin cake up close

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.

pumpkin cake ingredients in a bowl

Pumpkin cake ingredients in a. bowl

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.

Pumpkin cake with whipping cream in a bowl

Pumpkin cake with frosting

 

pumpkin cake

Looking for more amazing pumpkin recipes? Look no further!

pumpkin cake

Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting

4.72 from 7 votes
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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Alyssa Rivers
Servings: 12

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.

Nutrition

Serves: 12

Calories257kcal (13%)Carbohydrates28g (9%)Protein5g (10%)Fat14g (22%)Saturated Fat9g (45%)Cholesterol95mg (32%)Sodium319mg (13%)Potassium132mg (4%)Fiber1g (4%)Sugar10g (11%)Vitamin A529IU (11%)Vitamin C1mg (1%)Calcium63mg (6%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword pumpkin cake
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

 

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 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.

  2. 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.

  3. 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

    1. 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

  4. 5 stars
    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.

  5. 3 stars
    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.

    1. 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.

  6. 5 stars
    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.

  7. 5 stars
    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!!

  8. 5 stars
    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?

  9. 5 stars
    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!!!! 😋

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