Pumpkin Cake Recipe | Pumpkin Cake | Pumpkin Spice | Pumpkin Recipes | Cake Business School | Angel Foods

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This recipe has been in my family for years! We always called it “Pumpkin Squares” as my Mom would bake it in a 9″ x 13″ sheet pan, slather the top with cream cheese frosting, and cut into squares.  So delicious! I like to bake it in three 8″ round cake pans so that I can layer in more cream cheese icing, but you can do whatever you like!  It also works well for pumpkin cupcakes too.

Pumpkin Cake Recipe | Pumpkin Cake | Pumpkin Spice | Pumpkin Recipes | Cake Business School | Angel Foods

Pumpkin Cake Recipe with Classic Cream Cheese Frosting

A simple, easy, and delicious pumpkin cake recipe to satisfy your Fall dessert cravings!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 24


  • Stand or hand mixer



  • 2 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 2 teaspoons Ground cinnamon
  • 2 cups Granulated sugar
  • 4 Eggs
  • 2 cups Pumpkin puree (NOT pumpkin pie filling) canned or fresh
  • 3/4 cup Canola oil


  • 1 lb Cream Cheese, softened
  • 4 cups Powdered Sugar
  • 1 cup Salted Butter, softened
  • 1 teaspoon Vanilla Extract



  • Preheat the oven to 350° Fahrenheit
  • Line the bottom of three 8" round cake pans with parchment or wax paper and spray the sides with cooking spray
  • In a mixing bowl, combine flour, baking soda, salt & cinnamon and sift together
  • In the bowl of your stand mixer (or other mixing bowl if you're using a hand mixer), combine sugar, eggs, pumpkin puree, and oil. Mix on medium speed with the paddle attachment until fully incorporated.
  • On low speed, slowly add the dry ingredient mixture to the wet ingredients.
  • Increase speed on stand mixer to medium high for 2 minutes
  • Pour cake batter evenly into your three prepared cake pans and bake in the preheated oven for 30-35 minutes
  • Remove cake from oven when it springs back lightly or when toothpick comes out clean
  • Cool cakes in pans for 15 minutes before removing
  • Remove cakes from pans, gently peel off parchment or wax paper, and wrap cakes tightly in plastic wrap and chill for 30 minutes before frosting
  • Ice cakes with classic cream cheese icing and sprinkling the top with a cinnamon & sugar mixture
  • Enjoy!


  • In a mixing bowl, use your stand mixer or hand mixer to cream together cream cheese and butter
  • Gradually add powdered sugar and vanilla and mix on medium speed until fully incorporated and fluffy
Keyword cake recipes, fall dessert recipes, pumpkin cake recipe, pumpkin recipes
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You may also like this article: “What Kind of Frosting Should You Use?”


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