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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

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Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting

4.75 from 8 votes
By: Alyssa Rivers
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
Servings: 12

Ingredients 

Cream Cheese Whipping Cream:

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

Updated on October 29, 2019
Original Post on September 15, 2018

Nutrition

Calories: 257kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 9gCholesterol: 95mgSodium: 319mgPotassium: 132mgFiber: 1gSugar: 10gVitamin A: 529IUVitamin C: 1mgCalcium: 63mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

 

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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Recipe Rating




29 Comments

  1. 5 stars
    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.

    1. Yes, the cooking time will be a bit different but that will work well. Let me know how your muffins turn out!

  2. 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!!!! 😋

  3. 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?

  4. 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!!

  5. 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.

  6. 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.

  7. 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.

  8. 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

  9. 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.

    1. 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

    2. 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

  10. 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.

    1. 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!