Pumpkin Cake

"A cake with a tender crumb, that exudes pumpkin flavor and is topped with some cream cheese frosting? Good heavens, this pumpkin cake is the best thing since slice bread."
-- @anna-nicolebakes
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  • Recipe Card
Prep time 15mins
Cook time 30mins
Serves or Makes: 8

Recipe Card


  • 2 cups all-purpose flour
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 cup canola oil
  • 1 (15-ounce) can pumpkin puree
  • 4 large eggs
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla extract


  • Step 1

    Preheat the oven to 350°F. Grease and flour two 9-inch cake pans.

  • Step 2

    In a medium bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.

  • Step 3

    Combine the brown sugar and granulated sugar with the oil. Incorporate the eggs, adding them in one at a time. Stir in the pumpkin puree and vanilla.

  • Step 4

    Fold the wet ingredients into the dry ingredients. Mix until just incorporated.

  • Step 5

    Evenly distribute the batter between the two cake pans. Bake in the preheated oven for 30 minutes. Let cool in the pan for 10 minutes before transferring the cake layers to a wire rack to finish cooling.

  • Step 6

    Top with cream cheese frosting. Enjoy!

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