Pumpkin Cake with Cinnamon Cream Cheese Frosting


Do we need much more in life than cake? This Pumpkin Cake with Cinnamon Cream Cheese Frosting is over the top delicious! It’s soft and moist with just the right amount of pumpkin and spice, and the frosting is one of my favorites.

Pumpkin Cake with Cinnamon Cream Cheese Frosting | Cooking Classy

I know I’ve been a little pumpkin crazy, even though it’s not technically fall yet. To me though it’s felt like fall for the last few weeks since I’ve been waking up to chilly mornings, ending the day with cold evenings and getting out my warm pajamas and slippers, plus I’ve had this never ending cold (seriously what a rip off right? Fall is still a ways away). A slice of this cake made everything better though :).

Some may wait for a celebration to make cake, but what’s the point in that? I’d say weekends count as celebration if you really need an excuse.


Pumpkin Cake with Cinnamon Cream Cheese Frosting | Cooking Classy

Pumpkin Cake with Cinnamon Cream Cheese Frosting | Cooking ClassyCinnamon Cream Cheese Frosting | Cooking ClassyPumpkin Cake with Cinnamon Cream Cheese Frosting | Cooking ClassyPumpkin Cake with Cinnamon Cream Cheese Frosting | Cooking Classy


Pumpkin Cake with Cinnamon Cream Cheese Frosting

4.67 from 3 votes

Yield: About 16 servings

Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 3 hours


  • 2 3/4 cups (390g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1 1/4 (270g) cups granulated sugar
  • 3/4 cup (172g) packed light-brown sugar
  • 1/2 cup unsalted butter , softened
  • 1/2 cup vegetable or canola oil , divided
  • 4 large eggs
  • 2 tsp vanilla extract
  • 1 3/4 cup (424g/15 oz) canned pumpkin puree
  • 1/2 cup milk


  • 12 oz . cream cheese , softened
  • 3/4 cup butter , softened (I used 6 Tbsp salted 6 Tbsp unsalted)
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 4 1/2 - 5 cups powdered sugar


  1. Preheat oven to 350 degrees. Butter 3 9-inch round cake pans and line bottoms with a round of parchment paper, butter parchment and set aside.
  2. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, granulated sugar, brown sugar and 3 Tbsp of the vegetable oil until pale and fluffy (occasionally scrape down sides and bottom of bowl throughout mixing process). Mix in remaining 1/4 + 1 Tbsp vegetable oil. Blend in eggs one at a time, adding in vanilla with last egg. In a bowl or large liquid measuring cup, whisk together pumpkin with milk. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture alternating with half of the pumpkin mixture and mixing just until combined after each addition.
  3. Divide batter among three prepared cake pans and spread batter into an even layer. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 30 - 35 minutes. Cool in cake pans 15 minutes, then run a knife around edge of cake to loosen and invert onto wire racks to cool completely. Once cool frost cake with cinnamon cream cheese frosting (I recommend letting cake rest in refrigerator for a bit in an airtight container (such as a cake carrier) for cleaner cut slices. Store cake in an airtight container in refrigerator, if fully chilled, let rest at room temp only until not cold before serving.

For the frosting:

  1. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Add cinnamon, vanilla and powdered sugar and mix on low speed until combined, then increase to medium and whip until pale and fluffy (if frosting is runny, cover and refrigerate just until it no longer is runny before spreading on cake).
  2. Recipe Source: Cake - Cooking Classy, frosting inspired by Novice Chef




  • Erica @ The Crumby Cupcake: This looks so beautifully, perfectly delicious! Sign me up! :) Pinned! September 13, 2014 at 10:49am Reply

    • Jaclyn: Thanks for pinning Erica! September 13, 2014 at 10:55am Reply

  • Emily van Kampen: I would love to try this recipe, but I was wondering if you could substitute the canned pumpkin by fresh pumpkin? I haven’t been able to find canned pumpkin where I live. And if you can substitute it, do you have to cook it first and would the amount of pumpkin be the same?

    Thank you in advance!

    Emily September 13, 2014 at 11:25am Reply

    • Jaclyn: I think fresh should work just fine I’d just be sure to strain it well, and yes you’d need to cook it first (then puree and strain). October 15, 2014 at 10:29pm Reply

  • Liz @ Floating Kitchen: What a beautiful cake! I’m excited for fall! September 13, 2014 at 12:54pm Reply

  • kelley {mountain mama cooks}: Gorgeous! I don’t love pumpkin pie so totally pinning for later to make at Thanksgiving. The frosting makes it!! September 13, 2014 at 1:15pm Reply

    • Jaclyn: Thanks Kelley! September 13, 2014 at 4:10pm Reply

  • Leslie: This looks Devine! I make at least 9 cakes a month and I think one of my dealerships would love this. Thanks for sharing because I’m pinning. If I make it I’ll let ya know what they thought. September 13, 2014 at 1:16pm Reply

    • Jaclyn: Sounds great! I hope you get a chance to make it Leslie! September 29, 2014 at 2:18pm Reply

  • Baby June: Oh my gosh that looks insane. There really is nothing better than cake, you are very correct in that respect. :) All of this pumpkin around here lately is fabulous. September 13, 2014 at 3:15pm Reply

  • Averie @ Averie Cooks: What a perfectly fluffy, gorgeous masterpiece! Look at those layers. And that frosting. I need a spoon and the bowl just for that and I’d be happy even before getting to the beautiful cake :) September 13, 2014 at 5:01pm Reply

    • Jaclyn: Thanks so much for the compliment Averie, I really appreciate it! September 14, 2014 at 1:05am Reply

  • Laura (Tutti Dolci): I love anything pumpkin and that frosting sounds divine! September 13, 2014 at 5:05pm Reply

  • Sandra: I have three 8 inch pans (only two 9 inch). Would it be best to use the three smaller pans or the two larger pans? Novice baker here, but I’d love to try to make this cake. September 13, 2014 at 6:41pm Reply

    • Jaclyn: The three 8-inch pans should work just fine, you may just need to bake a little longer. I hope you love it Sandra! September 14, 2014 at 1:04am Reply

  • Anna @ Crunchy Creamy Sweet: Gorgeous. This cake would be beautiful on a Thanksgiving table! Pinned! September 13, 2014 at 7:55pm Reply

    • Jaclyn: Thanks Anna and thanks for pinning! September 14, 2014 at 1:03am Reply

  • Rivki Locker (Ordinary Blogger): Never too early for pumpkin. This looks fantastic. I never think of cream cheese frosting with pumpkin baked goods. Bookmarking this to try soon. Looks GREAT. September 13, 2014 at 8:15pm Reply

    • Jaclyn: Thanks Rivki! September 29, 2014 at 2:22pm Reply

  • Kristine @ Kristine’s Kitchen: Yum! The cake… the cream cheese frosting… I don’t know which I want more! Luckily if I make this cake I can have both. :) September 13, 2014 at 10:04pm Reply

  • Ellen: I only have two eight inch pans. How can I adapt the recipie for this? Thanks. September 14, 2014 at 4:30pm Reply

    • Jaclyn: I would probably just make 2/3 of the recipe, if possible. October 15, 2014 at 10:27pm Reply

  • Medeja: Beautiful and delicious.. I think I am in love with this cake :) September 15, 2014 at 3:41am Reply

  • Laura Dembowski: Fall totally needs to back off, but thus gorgeous cake will soften the blow! The crumb on the cake itself is perfect! September 15, 2014 at 6:39am Reply

  • Annie @ Annie’s Noms: I love this cake, it’s beautiful and the flavours are just perfect! I’ve been looking for a cake to make for my Mum’s birthday and I think I’ve just found it!! September 15, 2014 at 9:06am Reply

  • Alexis @ Upside Down Pear: I love this because it’s the cake version of the pie. I love pumpkin things, but I don’t care for pumpkin pie. This though is more my speed! I also love the cinnamon cream cheese frosting! Can’t wait to try this :D September 16, 2014 at 12:54pm Reply

  • Karen: Hi Jaclyn, I love this cake it’s so beautiful! And I bet it tastes super delicious as well! Just wondering if the canned pumping puree can be replaced by fresh shredded pumpkin? We have a lot of pumpkins at home, but only used them for decorating never in any recipes! Thanks! September 16, 2014 at 5:01pm Reply

    • Jaclyn: I think fresh pumpkin would work just fine for this recipe. I hope you love it! September 16, 2014 at 8:40pm Reply

  • Angrla: This is the most delicious cake I’ve ever had. Really. The only changes I made were to make it non-dairy and I made an apple cider maple glaze instead of the frosting. But I’m sure the frosting is as amazing as the cake! September 17, 2014 at 9:45pm Reply

    • Shadan: Angrla hi, my boyfriend is Lactose intolerance. Can you please tell me how you made the recipe nondairy, including the frosting please? November 9, 2014 at 6:38pm Reply

      • Jaclyn: You should be able to use a non-dairy milk like almond milk (use unsweetened) for the milk in the cake, then for the frosting if he can have butter I would do a basic vanilla buttercream if he can’t have butter than I’d look up a lactose free frosting recipe on google. Hope that helps! November 9, 2014 at 9:24pm Reply

        • Sandra C Hungate: Hi! First of all, this is the best pumpkin cake ever!! Everyone loves it and keeps asking for me to make it again.
          @Angrla, I saw you made this recipe in a non-dairy version. What did you replace the eggs with? Thanks!!
          Anyone else ever made this recipe vegan? Thanks! September 23, 2017 at 6:50pm Reply

  • Ashleigh: How could I alter the recipe for cupcakes? September 21, 2014 at 6:36pm Reply

    • Jaclyn: I think you’d just need to reduce the baking time fill cups 2/3 full and other than that I don’t think it would need any adjustments. September 22, 2014 at 10:16pm Reply

  • tracey: if i ont have a paddle attachment mixer, will an electric mixer do the trick as well?
    thanks September 25, 2014 at 9:54am Reply

    • Jaclyn: Yes that would work just fine. September 25, 2014 at 1:47pm Reply

  • Angela Dawson: Thanks for pinning! I love the nice things I read and see. September 25, 2014 at 7:54pm Reply

  • Julie: Looks delicious, adding to my Thanksgiving day recipes. September 27, 2014 at 5:51am Reply

  • Heather @ My Overflowing Cup: This looks not only beautiful, but delicious! Thanks so much for the recipe. Pinned it! September 27, 2014 at 11:27am Reply

  • Diane: I just made this cake and it is DELICIOUS! I didn’t have a third pan so I made it a double layer cake with a few cupcakes on the side… since I can never seem to master making a pumpkin “roll” but love it so…was hoping this would taste like one and it DOES. Definitely a keeper!! Thanks so much. September 28, 2014 at 8:23am Reply

    • Jaclyn: I’m so happy to hear you liked this recipe Diane! Thanks so much for leaving a review! September 29, 2014 at 3:10pm Reply

  • Ashley: I made this yesterday (in a 9×13 pan) and it was amazing! Took it to a house party where it almost all disappeared with only 11 of us there and other desserts present. Will be making again, thanks for the awesome recipe! September 28, 2014 at 1:07pm Reply

    • Jaclyn: I’m so happy to hear it was enjoyed Ashley! Thanks for taking the time to leave a review!! September 28, 2014 at 10:33pm Reply

  • Clare: This looks incredible I’m making it tomorow! I’m from England where we don’t sell powdered sugar. I put some in a blender but it’s still kind of grainy when you actually try some. Could I use icing sugar? I think it’s the same thing :/ September 29, 2014 at 12:23pm Reply

    • Jaclyn: Yes it’s the same thing – confectioners, icing, and powdered all are the same sugar, who knows why they had to give it so many different names. I hope you love the cake Clare!! September 29, 2014 at 3:05pm Reply

    • Danielle: I’m wondering if you made in changes to make thus in a 9×13 pan. Almost my whole kitchen is in storage right now and I only have 2 9×13 cake pans available. December 15, 2014 at 10:14pm Reply

  • Heidi: Jaclyn,

    Can I substitute canned pumpkin for the pumpkin puree? October 5, 2014 at 1:22pm Reply

    • Jaclyn: Yes that is what I used :) they usually just don’t list “puree” on the can. October 6, 2014 at 12:55am Reply

  • Heidi: After I Googled it, I saw that pumpkin puree is the same as canned pumpkin. I know you can also buy the canned pumpkin pie mixture, so I didn’t want to confuse it with that. Baking now! Will update with results after it’s served at church tonight! October 5, 2014 at 2:21pm Reply

    • Heidi: Coming back here again for this recipe! Forgot to update the first time I made it, it was a hit and devoured the same night by a group of hungry friends! Making again today for Mom’s birthday! December 6, 2014 at 2:05pm Reply

  • Shemill: This cake looks awesome. I have a book club event coming up and certainly will be making this but in cupcake form. The flavors seem to go well perfect. Thanks for sharing!!! October 6, 2014 at 8:18am Reply

  • tammy: This cake came out so good. My family loved it, I already have requests for it over the holidays. I made it as a bundt cake. October 12, 2014 at 9:38pm Reply

    • Sandra H: Tammy, how much of the receipe did you use in the bundt pan? Thanks a lot! October 11, 2015 at 7:14pm Reply

  • Gayle: Outstanding recipe! Incredibly moist cake and the frosting was delicious. Thank you for posting. Pinned! October 13, 2014 at 9:24am Reply

  • jan: You know what I like about this cake? EVERYTHING! I love that it is layers and there is plenty of frosting for the whole cake! Just finished making it. It’s a surprise dessert for tonight….if all goes well this will be on our dessert menu for Thanksgiving! October 14, 2014 at 12:36pm Reply

  • Sylvia: Delicious! It will definitely go into my favorite recipe collection. Thank you! October 16, 2014 at 2:21am Reply

    • Jaclyn: I’m so happy to hear that Sylvia! Thanks for leaving a review! October 16, 2014 at 10:34am Reply

  • Christina: My son wanted a pumpkin cake for his birthday and this one looks awesome. I want to do this as a 9×13 cake (so I can decorate it to go along with his cowboy theme). Should I still make the same amount of batter and what do you think the appropriate baking time would be? Can’t wait to try this one! October 16, 2014 at 1:12pm Reply

    • Jaclyn: I might recommend this recipe here (although someone did mention above they made this in a 13 by 9 I just don’t know how long it would take): https://www.cookingclassy.com/2012/08/pumpkin-bars-with-fluffy-cream-cheese-frosting/ they say “bars” but they are more like cake. October 16, 2014 at 11:30pm Reply

    • Katy: Since it makes 3 9″ round cakes, I would use 2/3 of the batter for a 9×13 pan and make cupcakes with the rest (you’ll probably get 8-12 cupcakes). Hope that helps! October 18, 2014 at 10:39am Reply

  • Ellie: Made this tonight, but I made cupcakes as little ones can pass out and share. Everyone loved them! Thanks for such a tasty treat! October 16, 2014 at 6:28pm Reply

    • Jaclyn: I’m so happy to hear everyone loved them Ellie! Thanks so much for taking the time to leave a comment! October 16, 2014 at 11:22pm Reply

  • Katy: This looks AMAZING. I’ve been searching for a recipe to take to our Halloween potluck, and I think I’m going to give this one a shot! I’m so happy it’s pumpkin season again! :-) October 18, 2014 at 10:40am Reply

  • ashley: can i make this cake in 9×13 pan? October 21, 2014 at 2:38am Reply

    • Jaclyn: Please see Katy’s comment about 6 comments above this :). October 21, 2014 at 7:06pm Reply

  • Anthony: What would happen if you made this with cake flour? October 21, 2014 at 10:32am Reply

    • Jaclyn: You could probably use half cake flour but I wouldn’t use all cake flour for this recipe. October 21, 2014 at 12:22pm Reply

  • Tibby: I made this the other day with a buttercream frosting (not a cram cheese fan). It was awesome. I only had two 8″ pans, so the rest went into making cupcakes. I baked the cupcakes for 23 minutes and they were just the right moistness. Thank you for the awesomeness. October 22, 2014 at 6:32pm Reply

    • Jaclyn: I’m so happy to hear you liked the cake Tibby and it does sound delicious with a vanilla buttercream too :). Thanks for leaving a comment! October 23, 2014 at 4:47pm Reply

  • Nan: Would pumpkin pie spice work instead of the cinnamon, nutmeg, and ginger? If so, how much should I use? I have never made anything like this before. Thanks!! October 22, 2014 at 7:54pm Reply

    • Jaclyn: That should be just fine, I would just use equal amounts of that to the spices and maybe a little portion of that some cinnamon if you have any on hand. November 13, 2014 at 4:47pm Reply

  • Ana: Can I use just one pan and make a whole cake? Does the batter will work this way too and grow?
    ‘Cause I don’t have 3 pans and thought about slice the cake in three parts then ;) October 29, 2014 at 10:33am Reply

    • Jaclyn: I would maybe just do cupcakes instead because it definitely won’t fit into one :). November 27, 2014 at 1:03am Reply

  • cinty: I was wondering if i don’t have any nutmeg can i substitute for allspice ?. October 30, 2014 at 11:47am Reply

    • Jaclyn: That should be fine. Another good spice with pumpkin. October 30, 2014 at 2:48pm Reply

  • becky muotka: Absolutely delicious! I only made a two layer cake. Also added some ginger and nutmeg.. And used muscovado sugar instead of light brwon sugar.. November 1, 2014 at 11:35am Reply

  • Jendraws: I made this cake in cupcake form yesterday for a coworkers birthday. The recipe turned out beautifully. The texture was great and the batter made 30 (or more) cupcakes. Some of them may have been eaten before I could count. Thanks for sharing the recipe. Everyone at work thinks I’m a baking genius! November 3, 2014 at 7:54pm Reply

  • Kristen: This is the best pumpkin cake recipe I have encoun tered to date! Bravo to you and thank you!!! I’m sure to bake this again! November 9, 2014 at 12:17pm Reply

    • Jaclyn: Thanks for the great review Kristen! I’m so happy to hear you liked the recipe! November 10, 2014 at 8:27pm Reply

  • Sandy: My husband’s birthday is November 25. He is also a pumpkin addict. When I told him about this cake he said he definitely wanted it for his birthday. It’s perfect for him with his birthday so close to Thanksgiving. I have pumpkin bars with cream cheese recipe that he loves. So I’m going to give this a try. November 10, 2014 at 5:03pm Reply

    • Jaclyn: I hope you both love it Sandy and Happy Birthday to him! November 10, 2014 at 8:24pm Reply

  • Christy: Thank you for this recipe! I tried it today and it turned out DELISH!!!! The only different thing I did was used fresh pumpkin (I had one sitting on my counter to use). Great cake! Tender & moist. November 16, 2014 at 4:49pm Reply

  • Lourdes: Hi Jaclyn I loved the recipe and want to make it for thanksgiving. The thing is I only have a toaster oven and I can only bake one pan at a time so will that hurt the batter that is sitting there on the other two pans? Since it is a three layer cake. Can I refrigerate the other two until it’s their turn? Thanks November 19, 2014 at 12:58pm Reply

  • Betty: could you use a 9×13 or a bunt pan? November 24, 2014 at 12:07pm Reply

    • Jaclyn: Those should work I’m just not sure you’d be able to fit all the batter, so what doesn’t fit you could make into cupcakes. November 27, 2014 at 1:01am Reply

  • C Baylis: Hi- could I substitute the canola/vegetable oil for applesauce? Or maybe half oil/half applesauce?
    Going to try making this tomorrow for Thanksgiving dessert. November 25, 2014 at 5:25pm Reply

    • Jaclyn: I think you’d be fine to substitute half of it. I hope you love it and have a great Thanksgiving! November 26, 2014 at 9:58am Reply

  • Farrah: Hi, can I make this cake with egg replacer. I have a friend who is allergic to egg. November 25, 2014 at 10:47pm Reply

    • Jaclyn: I imagine it would work but I’m not familiar with baking with egg replacer, it it recommends on the box that you are able to then I’d say give it a go. November 26, 2014 at 9:51am Reply

      • Farrah: If you have to make this recipe egg less, how would you do it?

        Thanks in advance for your reply. November 26, 2014 at 10:28am Reply

  • Matt O: Silly question, but what happens if you just toss all the ingredients into a mixer and mix it? (Why do you have to mix the sugar with part of the oil, or mix the dry ingredients in separately with the pumpkin and milk) November 26, 2014 at 2:13pm Reply

    • Jaclyn: It’s the science of baking but I can’t exactly explain all of it, I just know the order in which things are mixed can change the outcome of the cake and I never like to just add all the dry in without whisking it together first because then the leavening agents won’t be evenly distributed. November 27, 2014 at 12:38am Reply

  • Rachel: Just wanted to say that I made this recipe (no substitutions) into cupcakes. They were so delicious! My husband took them to coworkers and they loved them as well. Currently making more for thanksgiving tomorrow! For me, it made 33 cupcakes and took a flat 20 minutes on 350. Thanks for the great recipe! Ohh the icing is more than enough, maybe even for filling or double the cake recipe for more cupcakes. November 26, 2014 at 3:09pm Reply

    • Jaclyn: Thanks for your feedback, so glad you like this as cupcakes! November 27, 2014 at 12:15am Reply

  • Lynette: I made this cake for our New Year’s family dinner. It came out very moist and delicious. This is my new pumpkin cake go – to recipe. Thanks for sharing it. January 3, 2015 at 4:35am Reply

  • Caroline: Mmmm – I wonder how these would taste in a cake pop! :) August 18, 2015 at 1:25pm Reply

  • Lori: Just made this today for my daughter birthday. It was wonderful! Turned out perfect Thanks for the recipe. September 14, 2015 at 8:35pm Reply

  • Painter: I just made this for one of our church get togethers. It turned out great. I grew my own pie pumpkins and used my own pumpkin in the cake. The icing with the cinnamon tastes soooo good. I know it will be a hit. I put it in the frig for the flavors to blend for a couple of days. September 17, 2015 at 6:06pm Reply

  • Kristen: Made this tonight and it was awesome!! Thank you! September 19, 2015 at 7:44pm Reply

    • Jaclyn: I’m so glad you liked it Kristen! September 20, 2015 at 11:58am Reply

  • Vanessa: I made this cake for my daughter’s baptism/half-birthday and everyone loved it. The only thing I did differently was make add an extra teaspoon of cinnamon and next time I would make it in 8 inch pans to have thicker layers. That is just a personal preference. Thanks so much! It was great! September 21, 2015 at 8:40am Reply

  • Fay Morgan: THANK you so very much for sharing this recipe with us. You bless us so we can bless others with baking. I made one nine inch 4-layer cake with this recipe as well as 2 – 4 inch cakes all baked in springform pans. The cake crumb is so incredibly moist and the frosting pairs so well with it. I found that baking the cake on one day, and frosting it the next day optimizes the moisture retention. This is definitely a recipe I will keep and use over and over. I thank you very very much. October 8, 2015 at 4:02pm Reply

    • Jaclyn: I’m so glad you liked it Fay :)! You’r very welcome! October 8, 2015 at 5:23pm Reply

  • Dianna L.: I made this on Sunday and it was so delicious! The cake disappeared so fast!! Thank you so much for sharing!

    I made mine in a 9×13 pan and I didn’t make any changes to the recipe. I baked it starting at 30 minutes and checked it every few minutes until it was done. At max, it was 35 minutes. For the icing, I knew I wouldn’t need that much so I used 8oz cream cheese, 1 stick of butter, and 3 cups powdered sugar and there was still plenty of icing (I didn’t take mine out of the pan).

    Thanks again! October 13, 2015 at 9:01am Reply

  • Tamara Davidson: I made this tonight. …oh my goodness, it is wonderful! I don’t always have the best luck with cakes made from scratch. They turn our a tad dry, but this cake was so very moist and delicious! Thank you for the recipe! October 14, 2015 at 8:21pm Reply

  • Valerie Kamzalow: What would I need to change for High Altitude? October 21, 2015 at 2:32pm Reply

  • Twyla: Hi There! This recipe looks so wonderful. I was wondering if I could make this in a bundt style cake or would it affect it too much?
    Thanks :) October 21, 2015 at 2:44pm Reply

  • Kelli: I’ve made this twice now, the first time last year when I was pregnant, and then this year for my daughters first birthday. I received so many compliments. The cake it so moist and the frosting is perfect. Will definitely continue making this every year :) October 23, 2015 at 9:01am Reply

    • Jaclyn: I’m glad you like it enough you’d make it again and again! Thanks for your comment Kelli! October 23, 2015 at 9:14am Reply

  • Sarah: Just made this cake and it is delicious. My layers are very moist and closer in texture than in your picture. Do I need to bake for longer or just reduce some of the milk that goes in with the pumpkin? Thank you x October 29, 2015 at 12:25pm Reply

    • Jaclyn: Either that or maybe just bake it a little longer. I also recommend sticking the libby brand because it’s the most consistent as far as moisture in the pumpkin goes. I’m glad you liked it though :)! October 29, 2015 at 12:31pm Reply

      • Sarah: Thanks for such a speedy reply! I did use the Libby brand pumpkin :) and will definitely be making this cake again. Thank you x October 29, 2015 at 12:58pm Reply

  • Amber: Hi! I absolutely love this cake! I have made it many times and i get requests for it all the time! I want to try putting it in 2-10in layers. How would you adjust the cooking time in order to bake it properly? November 16, 2015 at 5:24pm Reply

  • Ten F.: I love this recipe!! I actually ended up making it gluten free and it turned out lovely, but a bit dense. Instead of your cinnamon cream cheese frosting I decided to make maple pecan frosting and man… 0_0 Good stuff. The cake wasn’t too sweet so it worked well with the frosting. Can’t wait to make this again! November 19, 2015 at 10:06pm Reply

  • Liss: This is a wonderful recipe!
    I have made this three times: once with homemade pumpkin puree, once with canned pumpkin (and forgetting 8 oz. of the cream cheese in the frosting. whoops.) and once with organic canned pumpkin. This recipe comes out unusually picture-perfect every time and the frosting is beautifully cooperative. November 26, 2015 at 8:13pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed the recipe Liss! November 26, 2015 at 9:10pm Reply

  • Karen: This cake. It is delicious. I made it yesterday for thanksgiving and the only thing I changed is I increased the cinnamon and nutmeg an extra teaspoon (or so :)). Huge hit! Thank you!! November 27, 2015 at 1:58pm Reply

  • Sandi: I used this recipe last November for a friend’s wedding. I accidentally used pumpkin pie filling instead of plain pumpkin so there was a double dose of spices but the flavor was amazing! The bride’s mother requested buttercream icing so I made a cinnamon buttercream and it was really tasty too! This recipe is definitely a keeper!! Thank you for sharing! August 5, 2016 at 3:45pm Reply

    • Jaclyn: So happy to hear it Sandi! August 5, 2016 at 4:54pm Reply

  • Anita: Hello please can you help me convert the ingredients in grams?thank you. September 15, 2016 at 6:35am Reply

  • Anita: What if I want to increase the sugar to 300g?will it be possible ? September 15, 2016 at 6:49am Reply

  • Karen: I made the cake for my daughter’s birthday and it is delicious. I love the cinnamon cream cheese frosting. Even my husband loved it and he is not a fan of pumpkin. Thanks for sharing. October 13, 2016 at 6:18pm Reply

    • Jaclyn: I’m so glad it was enjoyed! I hope your daughter had a wonderful birthday :)! October 15, 2016 at 11:06am Reply

  • Melissa H: Is there a way to figure out how many cupcakes this recipe would make? This recipe is awsome by the way! I made this for a birthday and put candied pecans on the sides….. Amazing!!! October 27, 2016 at 8:03am Reply

  • Melissa H: Has anyone used this recipe for cupcakes? I’m just wondering how many it would make. October 27, 2016 at 10:08am Reply

  • Rosie from San Diego: I am so glad I picked your recepie because the cake / frosting is not only delicious, but the pumpkin taste was light & airy! This is a dish that will be a new Thanksgiving tradition. Thanks for sharing and making my baking skills that more impressive! November 14, 2016 at 6:37pm Reply

    • Jaclyn: So glad you loved it Rosie! November 16, 2016 at 11:07am Reply

  • Marins: I have two 10 inch round can this work November 16, 2016 at 1:54pm Reply

  • Debbie G: How long would you bake it if using a 12 cup bundt pan ? December 2, 2016 at 10:00am Reply

  • Kelly: What would be a good substitution for vegetable oil? September 21, 2017 at 6:12am Reply

  • Tracy: I made this cake over the weekend. I used gluten free flour, dark brown sugar and only 1 cup of comfectioners sugar in the frosting. Heaven. It’s so moist. The pumpkin is subtle and I’d like to eat the entire cake in one sitting. Even my gluten-loving, pumpkin hating children like this cake. October 30, 2017 at 9:24pm Reply

    • Jaclyn: Thanks for the great review Tracy! October 31, 2017 at 2:18pm Reply

  • Nisma: This recipe is amazing. This was my third time making this cake. However, the first two times I baked sheet cakes. This time I decided to follow the recipe exactly and make a three layer cake. I used 9 inch round pans, but sadly the cakes ended up so thin and not like the picture! I was disappointed. Next time I’ll make a two layer cake. November 18, 2017 at 2:30am Reply

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