Pumpkin Cake Recipe

Pumpkin Cake Recipe – This Pumpkin Bundt Cake is a fall classic. With a sprinkle of cream cheese and just a little pumpkin pie spice, this cake is a slice of comfort on the plate.

So have you guys fallen down the rabbit hole that is clearing Tik Tok? I’m one of those people who actually enjoys cleaning, but I’ve learned that some people take their love of cleaning to a whole new level. And I’m here for it.

Pumpkin Cake Recipe

Pumpkin Cake Recipe

I have also learned that I am easily impressed when it comes to cleaning tools and products. From the new Spin Mop and Microfiber Cloths to the Dawn Power Wash and Powdered Tide, some of my new favorite products are actually found through cleaning effects. I mean, I didn’t even know that was a thing just a few months ago. By the way Dawn Power Wash is so beautiful – the apple scent is my favourite!

Decorated Pumpkin Cake With Chocolate Cream Cheese Frosting

Basically October 2020 has been a month filled with lots of cleaning and baking pumpkin desserts like this Pumpkin Bundt Cake.

I don’t know what it is about bundt cakes, but I love them. Whether it’s in the form of a 7UP pound cake, a lemon zucchini cake, a fudge-filled bundt cake, or a dark chocolate cranberry bundt cake, there’s just something about a slice of bundt cake that makes me feel so comforting.

This pumpkin bundt cake is like a combo of pumpkin bread and a bundt pan of pumpkin bars. It’s moist, heavily spiced, and full of pumpkin flavor.

If you’re looking at the plethora of cheesecake recipes on this site, I have one for cream cheese.

Apple Pumpkin Cake

And cream cheese and pumpkin go together like peanut butter and jelly, so of course I had to top my Pumpkin Bundt Cake with cream cheese frosting.

But I didn’t want to make this just another cream cheese frosting. I wanted to make it a little special.

Adding pumpkin pie spice to the frosting brings those warm spices — cinnamon, ginger, cloves — into every bite of the cake. Chilled spices aren’t overpowering – it only adds ¼ teaspoon of spice – but add a little special “something”.

Pumpkin Cake Recipe

One thing I love about this recipe is that it’s made with oil, so you can make it without ever having to remember to soften the butter.

Chai Pumpkin Cake With Maple Browned Butter Frosting.

And although I like to use a mixer to make this cake faster, I have made the cake by hand, without a mixer, many times. So you don’t need any fancy tools to make it!

Have a look? Don’t mix the butter and sugar together, don’t wait for the butter to come to room temperature. You will need to use softened cream cheese for the frosting, but I have some tips on how to soften cream cheese quickly in case you forget to set it ahead of time.

Because of the cream cheese frosting, you’ll want to store this cake in the refrigerator if you don’t plan to serve it right away. It will last for about 3 days; I recommend letting it come to room temperature for about an hour before serving.

The recipe will keep in the refrigerator for up to 3 days. Bring to room temperature for one hour before serving.

Easiest Pumpkin Cake (no Eggs, No Milk, No Butter!)

Amount Per Serving Calories 543 Total Fat 24g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 18g Cholesterol 59mg Sodium 349mg Carbohydrate 78g Fiber 1g Sugar 52g Protein 6g

This is a great recipe for pumpkin cake. I added walnuts. Will definitely use this recipe again.

So glad you enjoyed it! Thank you so much for your feedback and sharing. Happy cooking! Jamie

Pumpkin Cake Recipe

Hi there – it’s listed in step #5. You replace it with flour. Happy cooking! Jamie

Pumpkin Cake With Cinnamon Buttercream — Buns In My Oven

This recipe was really delicious! I usually make pumpkin rolls but wanted to try something else, it’s so moist and delicious. Thank you for the recipe!

So glad you loved the cake, Sarah! Thanks for your feedback and sharing. Happy cooking! Jamie

This recipe is amazing, but for anyone who wants a little more fall flavor – I add pumpkin spice eggnog to the frosting instead of milk. Absolute game changer!

My partner’s grandmother gave me a bundt pan a few months ago and told me to make a pumpkin bundt cake for Thanksgiving. I made this recipe and she was very happy! The cake is moist, very spicy, and very tasty! It’s also super easy to make.

Pumpkin Sheet Cake

I’m so glad to hear you enjoyed the recipe, Stephanie! Thank you so much for stopping by and leaving your feedback! -JamiePumpkin cake is a fall staple every year. I think it’s definitely the best way to ring in the fall season. This easy pumpkin cake is packed with those sweet fall spices, it’s fluffy and perfectly moist, it’s full of pumpkin flavor, and that delicious cream cheese frosting is the perfect finishing touch! You just can’t go wrong with this cake.

When this time of year rolls around I start collecting canned pumpkins. You can never have too many pumpkin treats, like this irresistible pumpkin cake.

It’s one of those cakes that will easily become a crowd favorite, plus it’s one of those recipes that you’ll just make for a lifetime, then hopefully pass down for generations to come.

Pumpkin Cake Recipe

It uses pantry staple ingredients and requires only minimal effort. And have I said yet that it’s just so dreamy?

Gluten Free Pumpkin Cake

Preheat the oven to 350 degrees. Grease a 13-by-9-inch baking dish with nonstick cooking spray or butter.

Bake in the preheated oven until a toothpick comes out clean, about 30 – 35 minutes. Let cool completely on a wire rack.

Mix with an electric hand mixer (with clean batter) until smooth and thick. Start on low then increase the speed to high once it is mixed. It will take about 3 or 4 minutes on high speed to get a fluffy frosting.

Spread the cream cheese frosting over the cooled cake. Cut into slices and serve immediately or store in the refrigerator. Allow to cool slightly to room temperature before serving.

Boo Tiful Pumpkin Cake Recipe

The batter is easy to make by hand and you can definitely do it. The frosting will not be so fluffy but it can be mixed by hand.

I will use a whisk to mix the cake batter and a rubber spatula to mix the cream cheese frosting. Use room temperature ingredients for frostinhg (not listed as room temperature).

You can definitely make your own spice mix here in place of the pumpkin pie spice. I used pumpkin pie spice for simplicity, but homemade would be great. Use 1 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves.

Pumpkin Cake Recipe

1/2 cup oil can be substituted with 1/2 cup unsweetened applesauce to cut back on the fat a little. So use 1/2 cup oil and 1/2 cup unsweetened applesauce instead of the 1 cup oil listed.

Moist Chocolate Pumpkin Cake (vegan + Gluten Free)

I actually have a recipe for pumpkin layer cake here. Or here’s my Layered Browned Butter Pumpkin Cake with Salted Caramel Frosting.

This easy pumpkin cake is full of those sweet autumn spices, it’s moist and perfectly moist, it’s full of pumpkin flavor, and that lusciouscream cheese frosting is the perfect finishing touch! You just can’t go wrong with this cake.

* 1 3/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon cloves can be used instead of pumpkin pie spice. 22 Quick and Easy Recipes in 30 Minutes (or Less) + 5 Chef Secrets to Make You a Better Cook!

With a swirl of cream cheese icing, this pumpkin cake is easy to make and 100% kid-approved – the perfect fall treat for potlucks, bake sales, and holiday parties.

High Altitude Pumpkin Shaped Pumpkin Cake With Chocolate Leaves

With swirls of cream cheese icing, this pumpkin cake is a dessert version of my grandmother’s now-internet-famous pumpkin bread and pumpkin muffins. Not only does the cake keep well, but it’s also easy to make, easy to transport, and 100% kid-approved — making it the perfect fall treat for potlucks, bake sales, and holiday parties.

If canned pumpkin isn’t available where you live, or you just want to use fresh, that’s no problem. For cooking, the tastiest pumpkins are the smaller ones commonly associated with jack-o-lanterns. They are usually in the 4 to 8 pound range and are called sugar, baking, or pie pumpkins. This detailed piece from King Arthur Flour gives instructions on how to turn whole pumpkin into a purée that can be used in this cake (or any of my other pumpkin recipes).

While my preference in this recipe is to use cloves, cinnamon, and nutmeg to spice up the cake, many readers have asked if these three spices can be replaced with pumpkin pie spice. Although the spice mix in pumpkin pie spice isn’t quite right (pumpkin pie spice often includes ginger and/or allspice), it’s a good one to use here. Just replace the individual spices with the same amount of pumpkin pie spice (1 tsp).

Pumpkin Cake Recipe

Begin by whisking together the flour, baking soda, baking powder, salt, cloves, cinnamon, and nutmeg in a medium bowl.

The Best Pumpkin Cake Ever With Cream Cheese Frosting

If you like a cake you can skip it

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