Go Back

Pumpkin Cake with Cream Cheese Frosting

A delicious, moist cake spiced with cinnamon that pairs nicely with the cream cheese frosting. Makes a tube cake, layer cake, or 24 cupcakes.
Course: Desserts - Cakes
Author: Catherine Christiano



  • 1 1/2 cups canola oil
  • 4 large eggs
  • 1 3/4 cups sugar
  • 3 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 2 cups flour
  • 1 teaspoon salt
  • 2 1/8 cups canned pureed pumpkin


  • 8 ounces cream cheese
  • 1/4 cup salted butter
  • 1 teaspoon vanilla
  • 2 cups confectioner's sugar



  • Place rack in center of oven and preheat to 350°F. Grease and flour a tube pan, 2 - 9 inch cake pans, or line 2 muffin tins for 24 cupcakes with paper liners.
  • Add oil, eggs, and sugar to large bowl of stand mixer; mix until uniformly combined.
  • In small bowl, sift together cinnamon, baking soda, flour, and salt. Add to large bowl and stir to combine. Add pumpkin; beat until uniformly mixed. Pour batter into prepared pan. Bake for 55 - 60 minutes for tube pan, less for a layer cake, and approximately 20 minutes for cupcakes. A toothpick inserted in center should come out clean.
  • When done, allow to cool 5 minutes before turning cake onto cooling rack. Allow to cool completely before frosting.


  • In large bowl of stand mixer, beat together cream cheese, butter and vanilla. Add only enough sugar until frosting is a good spreading consistency.