I’ll be honest—I’m not usually one to jump on the pumpkin bandwagon. The seasonal pumpkin spice craze? Not typically my thing. But this cake? It’s a game-changer. Even my husband, who’s firmly in the “no pumpkin” camp, couldn’t get enough of this deliciously moist pumpkin cake.
This recipe comes from Renee, a friend of my sister’s who once ran her own bakery. And let me tell you, Renee knew her way around a cake. This one is moist, flavorful, and perfectly balanced. The pumpkin flavor is present but not overpowering, and the cream cheese frosting on top? Absolutely divine.
Table of contents
Why You’ll Love This Pumpkin Cake
Moist and Tender: Thanks to the perfect blend of pumpkin and oil.
Balanced Flavor: A hint of cinnamon complements the pumpkin without overwhelming it.
Crowd-Pleaser: Even those who usually pass on pumpkin desserts will be asking for seconds.
Easy to Make: Simple ingredients and straightforward steps make this a go-to recipe for any occasion.
Baking Tips
Pan Choice: A jelly roll or sheet cake pan works best for even baking.
Cooling: Ensure the cake is completely cooled before frosting to prevent the cream cheese frosting from melting.
Serving: This cake is delightful on its own, but feel free to add a sprinkle of chopped nuts or a dash of cinnamon on top for extra flair.
Ready To Bake a Pumpkin Cake?
The full recipe, complete with ingredients and step-by-step instructions, is just below, and I have a video so you can follow along as I make this yummy pumpkin cake before hosting a Friendsgiving. Give this pumpkin cake a try, and don’t be surprised if it becomes a new favorite in your household!
Pumpkin Cake Ingredients
- 1-15 oz can of pumpkin
- 2 cups sugar
- 1 cup oil
- 4 eggs, beaten
- 2 teaspoons baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups flour
Step 1 – Mix Wet Ingredients
In a bowl, add pumpkin, sugar, oil, eggs and mix well. If kitchen gadgets are your thing, I’m using a hands-free can opener, and it’s awesome.
Step 2 – Mix Dry Ingredients
Mix the dry ingredients and then add them to the wet.
Step 3 – Bake
Pour into a greased jelly roll pan / sheet cake pan and bake 350 degrees for 25-30 minutes.
Step 4 – Cool and Frost
When cool, spread with cream cheese frosting.
Cream Cheese Frosting Ingredients:
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1/2 cup butter, softened
- 3 teaspoons milk
Step 1 – Mix Ingredients
Mix all ingredients with a hand mixer, adding milk by teaspoon to desired consistency. This makes the perfect amount of frosting! I used a handheld immersion blender with a whisk attachment, making it much easier.
Step 2 – Frost the Cake
Spread onto cooled cake.
Check out these other dessert recipes for my Raspberry Pretzel Pie and Pomegranate Salad!
Are you interested in other Thanksgiving recipes or need ideas? If so, I created a complete guide on hosting a Friendsgiving / Thanksgiving dinner party. Download it below!
PrintRenee’s Pumpkin Cake
Renee’s Pumpkin Cake is a moist and flavorful dessert that’s perfect for the fall season. With a balanced pumpkin flavor and topped with creamy cream cheese frosting, it’s a delightful treat even for those who aren’t typically fans of pumpkin desserts.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 minutes
- Yield: 15 servings
- Category: Thanksgiving
Ingredients
For the Cake:
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1 (15 oz) can of pumpkin
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2 cups sugar
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1 cup oil
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4 eggs, beaten
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2 teaspoons baking soda
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1 teaspoon cinnamon
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1/2 teaspoon salt
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2 cups flour
For the Cream Cheese Frosting:
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4 oz cream cheese, softened
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2 cups powdered sugar
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1 teaspoon vanilla
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1/2 cup butter, softened
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3 teaspoons milk
Instructions
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Prepare the Cake Batter:
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In a bowl, combine the pumpkin, sugar, oil, and beaten eggs. Mix well.
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In a separate bowl, mix the baking soda, cinnamon, salt, and flour.
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Gradually add the dry ingredients to the wet mixture, stirring until combined.
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Bake the Cake:
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Pour the batter into a greased jelly roll or sheet cake pan.
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Bake at 350°F (175°C) for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely.
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Prepare the Frosting:
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In a bowl, mix the softened cream cheese, powdered sugar, vanilla, and softened butter.
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Add milk, one teaspoon at a time, until the desired consistency is achieved.
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Frost the Cake:
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Once the cake has cooled, spread the cream cheese frosting evenly over the top.
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Slice and serve.
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The instructions seem to quit before the construction of the cake are explained. I am assuming that you cut the cake in squares and then layer the squares together?
I doubled the recipe and just layered one sheet cake on top of the other.