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Home Baking Recipes

Pumpkin Cake with Cream Cheese Frosting

By:Nagi
Published:18 Nov '16Updated:20 Jan '21
66 Comments
Recipe v Dozer v

A moist Pumpkin Cake topped with cream cheese frosting! The crumb is soft and tender, it’s easy, fast, forgiving and very versatile. Use this batter to make Pumpkin Bars, a round cake, loaf, cupcakes, muffins or even a bundt cake!

This Pumpkin Cake recipe is incredibly easy, fast and forgiving. The cake is tender and so moist, topped with a fluffy cream cheese frosting! www.recipetineats.com

The third and final Thanksgiving recipe from a Sassy Lady from the South whose recipes are starring in the 2016 Thanksgiving Special here on RecipeTin Eats.

Wow. This Pumpkin Cake was a HUGE hit with my taste testers!

Pumpkin cake isn’t common in Australia, so I was particularly keen to hear what my taste testers thought of it. I had a group of my mother’s golfing friends around for a midweek Thanksgiving feast taste testing session and also made this cake again for my friends.

Resounding feedback was – YUM!!!!

I think I’m single handedly going to start a pumpkin cake crusade here in Australia. I know I’ve converted at least 15 people already. Just another 24.9 million to go. 😉

This Pumpkin Cake recipe is incredibly easy, fast and forgiving. The cake is tender and so moist, topped with a fluffy cream cheese frosting! www.recipetineats.com

Dorothy – the Sassy Lady from the South who is credited with this years’ Thanksgiving Special – calls this recipe “Pumpkin Bars” because she makes it in a slightly larger pan so the cake is thinner, thus it looks more like bars when cut. Mine is around 25% taller than hers (based on rough maths!), which is why it looks more like cake than bars. And hence why I changed the name to Pumpkin Cake. 🙂

I do hope she’s not offended.

Actually, I should say I hope her son is not offended. Because I am told this Pumpkin Cake is actually her sons’ recipe. Perhaps not created by him – well, I know it wasn’t created by him. But he “owns” it now, ever since he was a wee kid and was told by the Sassy Lady from the South that if he wanted more Pumpkin Bars, he could very well get into the kitchen and make it himself.

So he did. And now he’s the Pumpkin Bar King of the family. <3

And now I’ve gone and used his recipe to make Pumpkin Cake.

pumpkin-cake-diy-1

Oh wait. Not exactly the same. I used fresh instead of canned pumpkin. Because, dear US readers, this may surprise you, but we don’t have canned pumpkin here in Australia!

To be honest, I’m actually sort of glad that we don’t have it here because it means I have to use fresh pumpkin.

Gosh, I have to say, I really was actually quite surprised at how enthusiastically this cake was received by my taste testers. Don’t get me wrong, I love it – a lot. But my taste testers, they LOVED it. Capital letters and bold.

Of course the cream cheese frosting scored high marks – always does. But that cake….it is just so soft, tender and moist! Truly fantastic.

pumpkin-cake-diy-2

Things brings to a close the 2016 Thanksgiving Special here on RecipeTin Eats. It’s been an epic one, starring recipes from the Sassy Lady from the South. You can get the full menu in the Cajun Turkey Breast recipe (that recipe is not only genius, it is so incredibly delish!).

I do hope this week will provide some inspiration for those of you in the States celebrating Thanksgiving next week! – Nagi xx

This Pumpkin Cake recipe is incredibly easy, fast and forgiving. The cake is tender and so moist, topped with a fluffy cream cheese frosting! www.recipetineats.com

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This Pumpkin Cake recipe is incredibly easy, fast and forgiving. The cake is tender and so moist, topped with a fluffy cream cheese frosting! recipetineats.com

Pumpkin Cake with Cream Cheese Frosting

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 25 mins
Total: 40 mins
Dessert
5 from 15 votes
Servings12 - 20
Tap or hover to scale
Print
Beautiful moist pumpkin cake with cream cheese frosting! A very easy, very forgiving recipe. Make these as bars using a larger pan, or more cake-like as I have!

Ingredients

  • 4 eggs
  • 1 2/3 cups (350g) white sugar (Note 1)
  • 1 cup vegetable oil (or canola)
  • 15 oz / 420 g can pure pumpkin , or 2 cups mashed fresh pumpkin (Note 2)
  • 2 cups (300g) all purpose / plain flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon powder
  • 1 tsp salt
  • Frosting
  • 6 oz / 180 g cream cheese , at room temperature
  • 2 sticks / 225 g / 1 cup unsalted butter , softened
  • 1 tsp vanilla extract
  • 4 cups (480 g) confectionary / icing sugar (sifted if clumpy)

Instructions

  • Preheat oven to 350F / 180C, all oven types.
  • Spray and line a large pan around 9 x 13" / 22 x 33cm with baking paper with overhang. (Note 3)
  • In a large bowl, whisk together the eggs, sugar, oil and pumpkin.
  • Add remaining ingredients and mix well.
  • Spread into prepared pan. Bake for 25 minutes.
  • Cool for 10 minutes before turning out onto cooling rack. Frost with cream cheese frosting.

Frosting

  • Place all ingredients in a bowl and beat for 3 to 5 minutes or until smooth and fluffy. If using a stand mixer, use the paddle attachment.

Recipe Notes:

1. This can be cut down to 1 1/4 cups.
2. We don't have canned pumpkin here in Australia. So I used fresh pumpkin and it came out perfectly! I used a 800g - 1kg / 1.6 - 2 lb pumpkin, peeled then deseeded cut into large chunks. Boiled it for 15 minutes until very soft. Drained then returned into pot on turned off stove to dry off. Then mashed. That yielded around 2 cups pumpkin.
3. The height of pumpkin cake/bars differs depending on the pan size you use. Mine is smaller than ideal so mine came out more like cake height rather than bar height. But either way, it doesn't matter - this cake is so moist, it is extremely versatile. Make it as a round cake, bundt cake, loaf pan, muffins!
4. Another fantastic recipe from a Sassy Lady from the South, the wonderful Dorothy from Tennessee. A long time reader of RecipeTin Eats, a fantastic cook with great taste to whom a number of reader favourite recipes are credited:
* Moist Easy Apple Cake <-- This is becoming famous!
* Dorothy's Carrot Cake
* 5 Ingredient No Bake Peanut Bars
5. This makes a large cake. If you cut it into large generous squares as pictured, then it will serve 12. If you can it into rectangles, then it will serve 18 - 20. Over half the calories shown below is attributable to the frosting.
pumpkin-cake-nutrition

Nutrition Information:

Serving: 116gCalories: 431cal (22%)Carbohydrates: 52.3g (17%)Protein: 3.4g (7%)Fat: 24.3g (37%)Saturated Fat: 10.2g (64%)Cholesterol: 67mg (22%)Sodium: 348mg (15%)Potassium: 108mg (3%)Fiber: 1g (4%)Sugar: 41g (46%)Vitamin A: 3750IU (75%)Vitamin C: 0.8mg (1%)Calcium: 30mg (3%)Iron: 1.3mg (7%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

2016 THANKSGIVING SPECIAL

Get the full menu here.

Easy Thanksgiving Menu - Cajun style! www.recipetineats.com


LIFE OF DOZER

a) Cruel
b) Cute
c) Funny
d) All of the above

dozer-sunglasses

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66 Comments

  1. Cathy Stratz says

    November 29, 2020 at 1:36 pm

    5 stars
    Made your wonderful Pumpkin cake with cream cheese frosting for Thanksgiving. Deeeelicious and moist. Thanks very much.

    Reply
  2. Claire says

    October 13, 2020 at 1:31 am

    Hi Nagi

    A quick question.. Does this needs to be refrigirated as it has the cream cheese frosting? Guess yes right?

    Thank you xx

    Reply
    • Nagi says

      October 13, 2020 at 12:44 pm

      Hi Claire – yes refrigerate but bring out to room temp before serving 🙂 N x

      Reply
  3. Dinah B Smith says

    August 29, 2020 at 7:21 pm

    5 stars
    This recipe is identical (except for the canned frosting) to my late mother-in-law’s famous 200-year-old Pumpkin Cake she made every Thanksgiving and Christmas!! Thank you for sharing it.

    Reply
    • Nagi says

      August 29, 2020 at 8:30 pm

      That’s awesome Dinah!!! N x

      Reply
  4. Natalie says

    August 4, 2020 at 9:54 pm

    5 stars
    This is one of the easiest cakes I’ve made and super moist. Followed the recipe exactly and topped with the cream cheese frosting and chopped pistachios. I encourage everyone to try this.

    Reply
    • Eleonora says

      October 1, 2020 at 9:04 am

      Hi, I don’t see the cream cheese frosting recipe here. Do you have a good one to share?

      Reply
      • Natalie says

        October 1, 2020 at 9:20 am

        The ingredients for the frosting are listed above after the cake ingredients and the method is at the end. Enjoy!

        Reply
  5. Bhavana says

    May 4, 2020 at 2:32 am

    My two year old loved this pumpkin cake. It was for our anniversary. Thank you so much for this recipe. I replaced Apf with wheat flour and oats flour as I was not having it. It was delicious. Best I have baked so far. Looking forward to try some more from this site

    Reply
  6. Maria says

    May 3, 2020 at 12:49 am

    I made this pumpkin cake and my family loved it! Sooo spongy, moist and super delicious! Thanks a lot Nagi!

    Reply
    • Nagi says

      May 3, 2020 at 7:50 pm

      Wahoo, that’s great to hear Maria 🙂 N x

      Reply
  7. Michael G Musson says

    March 27, 2020 at 9:01 am

    I baked the no yeast Irish Bread and I found it delicious and it had a wonderful and unique taste unlike any other bread I’ve eaten, Similar to a soda biscuit…but not? 🙂

    Reply
    • Nagi says

      March 27, 2020 at 9:05 am

      Love hearing this – I’m so glad you enjoyed it Michael! N x

      Reply
  8. Jan says

    December 5, 2019 at 7:42 am

    5 stars
    I made this using the scaled down ingredients, exactly half as that’s the amount of pumpkin I had left. It worked brilliantly in a loaf tin, it was so lovely and moist and it was gobbled up by my husband! I’m about to make it again after he requested it, praise indeed 😂

    Reply
    • Nagi says

      December 5, 2019 at 10:42 am

      Oh that’s great to know Jan!

      Reply
  9. Amy says

    October 6, 2019 at 9:32 pm

    Does this cake keep its shape well once cut? I am making a cake for my son and I want to make a shape out of it before icing it. Is it very crumbly once cut? It sounds delicious!

    Reply
    • Nagi says

      October 8, 2019 at 1:18 pm

      Hi Amy, It’s a little crumbly but should hold it’s shape, love to know how it goes!

      Reply
  10. Mel says

    September 19, 2019 at 11:46 pm

    Just to let you know, I have seen canned pumpkin in the american section in coles!

    Reply
    • Nagi says

      September 20, 2019 at 8:30 am

      Hi Mel, yes i posted this some time ago, Coles and Woolworths are now stocking much more international products, which is great!!

      Reply
  11. Debbie says

    January 21, 2019 at 8:10 am

    Hi. Was wanting to make the pumpkin cake today using a loaf pan. What would b the cooking time and do I need to reduce the mixture

    Reply
    • Nagi says

      January 21, 2019 at 6:17 pm

      Hi Debbie, what size loaf pan are you using?

      Reply
  12. Ana says

    January 16, 2019 at 12:41 pm

    5 stars
    This cake was very delicious. Made it a couple of times!

    Reply
    • Nagi says

      January 16, 2019 at 2:14 pm

      I’m so happy you love it Ana!

      Reply
  13. Jennifer says

    December 28, 2018 at 2:24 am

    5 stars
    Great recipe! I did tweak it for our own taste as we prefer tasting more pumpkin and less spice which is 1/2 tsp each cinnamon and nutmeg with a pinch ginger. I also replaced half the oil with unsweetened applesauce, 3/4 light brown sugar and 1/2 cup white sugar. My final touch was the . My go-to cream cheese is 8 oz cream cheese, 1/2 cup unsalted butter, ~4 cups powdered sugar. For this treat, i add 1/4 tsp cinnamon for a kick! Rave reviews! Thanks for a great base recipe.

    Reply
    • John says

      October 1, 2019 at 2:30 am

      It’s time to bake your pumpkin cake again. Actually I make this cake several times a year. I love pumpkin! The only thing I change is I use cream cheese heavy whipping frosting instead of just cream cheese.

      Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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