Soft Pumpkin Cake with Cream Cheese Frosting
You know fall has arrived when the pumpkin desserts start dropping. But, even if fall is not currently your season, you, too, can make this soft pumpkin cake. Because we’re going simple and using a can of pumpkin. But, I mean, if you want to puree your own, go right on ahead.
Similar to snickerdoodles, it took me a minute to fall for pumpkin. But now I’m wholly invested. My oldest brother used to request either blueberry pie or this pumpkin cake for his birthday every year (he’s a June baby). So you know it’s good.
This recipe comes courtesy of a handwritten index card in my mom’s recipe tin. She said she got it from someone years ago, no idea who. So, if you’re that someone, fall blessings to you.
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WHAT IS PUMPKIN CAKE?
It’s a quintessential fall baking recipe, made with pureed pumpkin and cinnamon. Some recipes use an array of spices, like nutmeg and cloves, but I find cinnamon does the exact trick. It’s most commonly topped with cream cheese frosting, since it balances the flavors BEAUTIFULLY, but you might see a glaze or buttercream as well.
This soft pumpkin cake uses a whole can of pumpkin and makes for the most moist cake. Plus, baked in a bundt pan just makes for a pretty presentation. Which I’m… mostly, all about. Sometimes I can’t be bothered, let’s be honest.
How to grease a bundt pan for no stickage? Butter is your best friend. Grab a little nub and rub it around and inside all the nooks and crannies of your bundt pan. Then, dust with flour. Sprinkle a little flour inside, tap the sides and bottom of your pan to coat evenly, and gently hit your pan along the counter to knock out any excess flour.
INGREDIENTS
- Sugar: sweetens the cake and helps create a tender crumb
- Eggs: provide structure, richness, and stability
- Canned pumpkin: adds moisture, flavor, and that classic pumpkin taste
- Butter: brings richness and a soft, tender texture
- Flour: the base structure of the cake
- Baking powder: helps the cake rise evenly
- Baking soda: reacts with the pumpkin and sugar for extra lift
- Salt: balances sweetness and enhances flavor
- Cinnamon: adds warm, spiced flavor
- Cream cheese: gives the frosting its tangy, creamy base
- Vanilla extract: enhances flavor in the frosting
- Milk: thins the frosting to a spreadable consistency
- Powdered sugar: sweetens and thickens the frosting
I don’t have a bundt pan. Can I make this cake using a different pan? Yes, a 9×13 works perfectly for this cake. Simply grease (no need to flour) and bake for 35 minutes.
HOW TO MAKE SOFT PUMPKIN CAKE
Preheat the oven to 350°F and generously grease a bundt pan with butter. Sprinkle flour inside, then tap the pan to coat it evenly in a thin layer, knocking out any excess. This step is essential to ensure the cake releases cleanly after baking.
To make the cake, beat the sugar and eggs together in a large mixing bowl until light and fluffy, about two minutes. Mix in the pumpkin and melted butter, then sift in the flour, baking powder, baking soda, salt, and cinnamon. Stir until just combined, being careful not to overmix.
Pour the batter into the prepared bundt pan and bake for 38–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then gently run a spatula along the edges before inverting it onto a wire rack to cool completely.
For the frosting, cream together the cream cheese and butter until smooth, then beat in the vanilla extract and milk. Sift in the powdered sugar and mix until fully combined and creamy. Spread or pipe the frosting over the cooled cake, slice, and enjoy!
3 reasons you’ll love this pumpkin cake
TIPS & VARIATIONS
- Take the time to prep your bundt pan. This will be key to having a clean release once your cake is baked. Cut a little nub of butter and rub it all around the nooks and crannies of your pan. Then sprinkle a little flour in, tap the edges to coat, and knock against the counter to get out any excess flour.
- This cake can be made in a 9×13 or a bundt pan. It should be baked at the 35-minute mark, then cool, frost, and serve straight from the pan.
- Set a timer and beat the eggs and sugar for the full two minutes. This will whip in extra air, contributing to that fluffy cake texture.
- I highly recommend sifting your ingredients in both the cake and the frosting. This will prevent any clumps of flour, powders, etc from not mixing in. It will also ensure you don’t overmix your cake and have a smooth cream cheese frosting.
- You can spread the frosting on top or pipe it. For the pictures shown, I used a piping bag with an 807 tip.
STORING YOUR SOFT PUMPKIN CAKE
This cake should be eaten at room temperature. Since there is cream cheese in the frosting, it needs to be stored in the fridge. It will last up to 5 days in the fridge or stored in the freezer for up to three months. Make sure to store in airtight containers!
If you plan to freeze, I would slice and then freeze, so you can take out a piece when desired.
MORE FALL RECIPES
Make this easy 10-Minute Salted Caramel and drizzle it on everything. Love a campfire but don’t have one? No problem! Make this delicious S’mores Cookie Cake right in your kitchen. Need even more fall recipe inspo? Check out 20 of my favorite fall recipes here!
EQUIPMENT YOU’LL NEED
Equipment
- Bundt pan
- Large Mixing Bowl
- Mixer
- Spatulas
- Measuring Cups
- Measuring Spoons
- Can opener
- Fine Mesh Sieve
- Piping Bag, optional
- Wire Rack
Ingredients
- 2 cups sugar
- 3 eggs
- 15 oz canned pumpkin
- ½ cup salted butter melted
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 3 oz. cream cheese room temperature
- 6 tbsp salted butter room temperature
- 1 tsp vanilla extract
- 1 tbsp milk
- 2 ½ cups powdered sugar
Instructions
- Preheat your oven to 350°F and grease your bundt pan well with butter. Then, sprinkle flour inside and tap the pan to coat it evenly in a thin layer. Tap your pan against the counter to knock out any excess flour. Greasing your pan well is very important for a seamless release of the cake once it’s baked!
- For the cake, add your sugar and eggs to a large mixing bowl. Beat until fluffy, about two minutes. Add in your pumpkin and melted butter, and mix
- Sift in your flour, baking powder, baking soda, salt, and cinnamon. Mix until just combined
- Pour into your greased bundt pan and bake for 38-40 minutes. The cake is done when a toothpick inserted comes out clean. Remove the cake from the oven and cool in the pan for 10 minutes. Use a spatula to gently separate the cake from the edges of the pan, then invert onto a wire rack to cool completely
- For the frosting, cream together your cream cheese and butter in a mixing bowl until smooth. Beat in your vanilla extract and milk. Then sift in your powdered sugar and mix until combined
- Spread or pipe your cream cheese frosting across the top of the cake, slice, and enjoy!
