Go Back
+ servings
Pumpkin Cake

Pumpkin Cake

Pumpkin Cake is moist and topped with the perfect tangy cream cheese frosting. This is the best dessert to make for the upcoming fall season that everyone will love!

Course Dessert
Cuisine American
Keyword Pumpkin Cake
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 14 slices
Calories 845 kcal
Author Catalina Castravet



  • 1 1/2 cup sugar
  • 8 oz butter softened
  • 16 oz pumpkin puree
  • 2 1/2 cups flour
  • 1/2 cup sour cream
  • 1 tablespoon pure vanilla
  • 1 tablespoon pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 Teaspoon Salt
  • 4 large Eggs


  • 24 oz cream cheese softened to room temperature
  • 8 oz butter softened to room temperature
  • 3 cups confectioners sugar or more
  • 1 tablespoon vanilla extract


  • 1 cup pecans toasted finely chopped
  • 1 cup vanilla wafers
  • 1 cup brown sugar
  • 4 oz unsalted butter melted


  1. Preheat Oven to 350 degrees F.
  2. Prepare 4 9-inch round cake pans. Add parchment paper inside and lightly spray them with baking spray. Set aside.
  4. Melt Butter
  5. In a food processor, pulse vanilla wafers to a fine crumb and set aside.
  6. Pulse walnuts to a fine chop, and set aside.
  7. Add cookie crumbs and walnuts to a medium bowl. Add brown sugar and stir together.
  8. Add melted butter, and stir to combine.
  9. Place mixture into a pie dish. Bake with the cake layers, at the same time, for the same amount.
  11. Add sugar and butter to a large bowl and beat for about 5 minutes until light and fluffy, scraping the sides and bottom of bowl frequently.
  12. Add pumpkin puree and the rest of the ingredients, except the eggs. Beat just until blended.
  13. Add in the eggs, one at a time, and beat on low-medium speed just until blended.
  14. Divide the batter equally into the prepared cake pans, smooth the tops with a spatula.
  15. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
  16. Allow cake layers to cool in the pans for about 10 minutes, then turn them out onto a wire rack and allow to completely cool before assembling.
  18. Add the cream cheese and butter to a large bowl and beat until smooth and creamy.
  19. With the mixer on low, slowly add in the confectioner's sugar and vanilla and mix well. If the frosting is too runny, add more confectioner's sugar. Refrigerate for 30 minutes before using.
  21. Start with a cake stand and place a cardboard round cake paper on top. Add 1/3 cup of frosting and spread it.
  22. Level its layers using a cake leveler or a sharp serrated knife. Place one layer on the cake stand.
  23. Add the frosting and spread it in an even layer.
  24. Repeat with the remaining layers.
  25. Use the remaining frosting to cover the cake entirely, the top and the sides.
  26. Crumble the baked TOPPING mixture.
  27. Add the TOPPING crumbs to the edges and top of the cake.
  28. Chill it for 3-6 hours before serving, for the frosting to set.
Nutrition Facts
Pumpkin Cake
Amount Per Serving
Calories 845 Calories from Fat 432
% Daily Value*
Fat 48g74%
Saturated Fat 15g94%
Cholesterol 93mg31%
Sodium 816mg35%
Potassium 376mg11%
Carbohydrates 94g31%
Fiber 2g8%
Sugar 68g76%
Protein 9g18%
Vitamin A 6770IU135%
Vitamin C 1.7mg2%
Calcium 160mg16%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.