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Pumpkin Cake with Cream Cheese Frosting

Updated on December 3, 2011

Pumpkin Cake with Cream Cheese Frosting

Pumpkin Cake with Cream Cheese Frosting

I can't resist sugar pie pumpkins.They're so cute! When they begin hitting the stores in late September I don't think I ever come home from the grocery store without one - not until the last ones show their sunnyshiney little selves in November.

Pumpkins are so easy to work with. If you've never worked with a fresh pumpkin, check out How to Work with Fresh Pumpkin. They're versatile, easy and inexpensive - making my top ten list of favorite vegetables easily. I freeze as much pumpkin as I can while they're available, although I will use conned comercial pumpkin when I run out.

I will admit though, there are only so many times we can eat pumpkin chili or pumpkin pie. I still want to use that lovely ingredient however - so it's a good thing that this cake is such a winner. It's moist, packed with flavor and anything that's a vehicle for cream cheese frosting is a good thing in my book. I love having one of these waiting after school when the Horde comes home ravenous - I go light on the frosting and they make the entire cake disappear in minutes. That doesn't mean this pumpkin cake doesn't dress up very well - its beautiful colors and poppin flavor are just right for company too.

Pumpkin Cake with Cream Cheese Frosting

The Recipe

You'll Need:

  • 2 cups white sugar
  • 1 cup vegetable oil
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups pumpkin puree or cooked mashed pumpkin
  • 1 cup whole, halved or chopped pecans, to garnish

How to Make Vanilla Extract


  1. Preheat oven to 350F. Butter and flour two 9 inch round layer cake pans. Set aside.
  2. In the bowl of an electric mixer, beat together sugar, oil and eggs, scraping down the sides of the bowl as you work.
  3. In a separate bowl, whisk or sift together the flour, baking soda, cinnamon, ginger and baking powder. Stir dry ingredients into flour mixture, beating well. Stir in pumpkin.
  4. Bake cakes for about 40 minutes in preheated oven, or until cake tester inserted into the center come out clean. Allow cakes to cool in their pans for about 10 minutes. Turn out onto racks to cool completely before assembling.
  5. Fill cake with Butterscotch Filling, then frost cake with Cream Cheese Frosting and sprinkle with chopped pecans.


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    • 2patricias profile image

      2patricias 5 years ago from Sussex by the Sea

      This looks delicious!

      It makes me sad that so many people use pumpkins just for decoration, when there are so many lovely ways to eat them.

      I am adding this to my Recipe Index for HubPages.

    • jbrock2041 profile image

      jbrock2041 6 years ago from Park City, UT

      This looks really great. I really like how you put 3 different pictures for the recipe. Also, thank you for including the links for the frosting recipes.

    • laurathegentleman profile image

      laurathegentleman 6 years ago from Chapel Hill, NC

      This looks absolutely delicious! And it's perfect timing, now that I'm all pumpkin-pie'd out!!

    • Claudia Tello profile image

      Claudia Tello 6 years ago from Mexico

      Nice recipe for pumpkin cake, all though I think I would make it without the cheese frosting. For me, the flavor of pumpkin is deliciously enough and does not need anything else.

    • litsabd profile image

      litsabd 6 years ago

      Another tasty recipe of yours! I always make pumpkin pies but never a cake. This is a nice change for me! Thanks!