Pumpkin Spiced Cake Recipe

Name: Pumpkin Spiced Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups flour, all-purpose; 4 large eggs beaten; 2 teaspoons cinnamon ground; 1/2 teaspoon salt; 2 teaspoons baking soda; 2 cups sugar; 2 cups pumpkin puree (canned); 1 cup vegetable oil; 1 stick butter; 8 ounces cream cheese; 1 teaspoon vanilla extract; 1 box powdered sugar

Servings: persons

2 cups flour, all-purpose
4 large eggs beaten
2 teaspoons cinnamon ground
1/2 teaspoon salt
2 teaspoons baking soda
2 cups sugar
2 cups pumpkin puree (canned)
1 cup vegetable oil
1 stick butter
8 ounces cream cheese
1 teaspoon vanilla extract
1 box powdered sugar

1
In one bowl, combine flour, cinnamon, baking soda and salt; set aside.
2
In another bowl, mix eggs and sugar until blended - add salad oil and mix well.
3
Add pumpkin, mix well; combine with first bowl.
4
Pour mixture into tube pan (bundt or angel food pan).
5
Bake at 350F (180C) F for 40 to 55 minutes; remove cake from oven and allow to cool to room temperature before frosting.
6
FROSTING: Blend butter and cream cheese together, add vanilla.
7
Gradually add powdered sugar until well blended.
8
Frost cooled cake, place in refrigerator.
9
Remove from refrigerator 1/2 hour before serving.

1782

kcal

Calories

113

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups flour, all-purpose, 4 large eggs beaten, 2 teaspoons cinnamon ground, 1/2 teaspoon salt, and more.

Yes, Pumpkin Spiced Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Spiced Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions