Fall is here, and I’m so excited about all things pumpkin! I just love how warm and comforting pumpkin desserts can be. Today, I’m sharing a delicious round-up of my favorite pumpkin cake recipes that you can easily make at home.
Whether you need a super quick treat, a stunning centerpiece, or a classic layer cake, I have a pumpkin recipe for you. Let’s get baking some amazing pumpkin cakes!
Jump to Recipe:
Easy 3-Ingredient Pumpkin Cake
You won’t believe how simple and tasty this pumpkin cake is. It’s perfect for when you need a quick dessert with minimal effort.
Key Ingredients & Tips for this Quick Pumpkin Cake
- Pumpkin Puree: Make sure you grab 100% pure pumpkin, not pumpkin pie filling, for the best result.
- Cake Mix: Any yellow or spice cake mix will work beautifully with the pumpkin flavor.
What You Need for 3-Ingredient Pumpkin Cake
- 1 (15-ounce) can pumpkin puree
- 1 box yellow or spice cake mix
- 2 large eggs
⏱️ Time: 35 minutes🍽️ Yields: 8 servings
How to Make This Simple Pumpkin Cake
Step 1: Get Ready to Mix
Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. In a large bowl, combine the pumpkin puree, cake mix, and eggs. Mix until everything is just combined and there are no dry spots.
Step 2: Bake Your Cake
Pour the batter evenly into your prepared baking pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before slicing and serving.
📝 Final Note
This cake is wonderful on its own, or you can add a simple dusting of powdered sugar or a dollop of whipped cream.
Classic Pumpkin Bundt Cake
This beautiful pumpkin bundt cake is moist, full of spice, and perfect for sharing. It looks elegant with very little effort, making it a great choice for gatherings.
Key Ingredients & Tips for your Pumpkin Bundt Cake
- Bundt Pan Prep: Make sure to grease and flour your bundt pan very well to ensure the cake releases easily. Don’t skip the nooks and crannies!
- Pumpkin Pie Spice: This blend brings all the classic fall flavors. If you don’t have it, you can make your own with cinnamon, nutmeg, ginger, and cloves.
What You Need for Pumpkin Bundt Cake
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 1 cup vegetable oil
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 1/2 cup buttermilk (or milk with 1/2 tbsp lemon juice)
- 1 teaspoon vanilla extract
⏱️ Time: 1 hour 15 minutes🍽️ Yields: 12 servings
How to Make This Beautiful Pumpkin Cake
Step 1: Mix Dry and Wet Ingredients
Preheat your oven to 350°F (175°C). Grease and flour a 10-12 cup bundt pan very well. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. In a large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, buttermilk, and vanilla extract until smooth.
Step 2: Combine and Bake the Batter
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Pour the batter evenly into your prepared bundt pan. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 3: Cool and Serve
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. Once cool, you can dust it with powdered sugar or drizzle with a simple glaze.
📝 Final Note
For an extra special touch, make a simple cream cheese glaze by whisking together cream cheese, powdered sugar, and a splash of milk.
Delightful Pumpkin Layer Cake
This pumpkin layer cake with cream cheese frosting is a showstopper. It’s moist, full of warm spices, and utterly satisfying. This is the perfect cake for any celebration.
Key Ingredients & Tips for the Best Pumpkin Layer Cake
- Room Temperature Ingredients: Make sure your eggs, butter, and cream cheese are at room temperature. This helps everything mix smoothly for a light cake and creamy frosting.
- Don’t Overmix: Mix the cake batter until just combined. Overmixing can lead to a tough cake.
What You Need for Pumpkin Layer Cake
- **For the Cake:**
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1/2 cup milk
- 1 teaspoon vanilla extract
- **For the Cream Cheese Frosting:**
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, as needed
⏱️ Time: 1 hour 45 minutes🍽️ Yields: 14 servings
How to Make This Amazing Pumpkin Layer Cake
Step 1: Prepare Cake Batter
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree, milk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 2: Bake the Layers
Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
Step 3: Make the Frosting and Assemble
While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted powdered sugar, one cup at a time, beating until smooth. Stir in the vanilla extract. Add milk, one tablespoon at a time, until the frosting reaches a spreadable consistency. Once the cakes are completely cool, frost your pumpkin layer cake.
📝 Final Note
This cake tastes even better the next day, so it’s a great make-ahead option. Store leftovers in an airtight container in the refrigerator.
