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Easy Pumpkin Cake Recipe

Rich, moist, and perfectly spiced pumpkin cake smothered between cream cheese frosting. It's everything you want in a pumpkin roll, but easier and faster!
Course Dessert
Cuisine American
Keyword pumpkin cake, pumpkin roll
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 10
Calories 579kcal
Author Dina from SimplyHomeCooked.com


Pumpkin cake layers

Cream cheese frosting


Sift the dry ingredients together

  • Sift the flour, baking soda, and baking powder into a bowl and set it aside.

Beat the eggs

  • In the bowl of your stand mixer, beat the eggs on high speed until fluffy and pale and (about 3-4 minutes). Then add the sugar and blend using the whisk attachment on high speed again for an additional 3-4 minutes.
  • Mix in pumpkin purée, then add the pumpkin pie spices and 1 tsp vanilla extract.

Fold in the dry ingredients and bake

  • Using a separate whisk, gently whisk in flour mixture.
  • Transfers the cake batter to 2 (9-inch) baking pans lined with parchment paper and non-stick spray.
  • Bake at 350 degrees Fahrenheit for 20 minutes or until a toothpick comes out dry after piercing the middle of the cake. Once it baked, transfer to a cooling rack.

Make the cream cheese frosting

  • In a separate bowl, blend the cooked sweetened condensed milk with softened cream cheese, then add the sour cream and 1/2 tsp vanilla. Careful not to overbeat, or the cream will become runny.

Assemble the cake

  • Spread the cream cheese filling on the first cake layer, then add the chopped pecans on top.
  • Spread a smaller amount of the cream cheese filling on the inner part of the other cake layer before stacking it on top of the nuts. This will ensure that the nuts stay put when the cake is sliced.
  • Lastly, spread the rest of the cream cheese filling on the top and sides of the entire cake.
  • From here on, decorate the cake however you want. I coated the sides with graham cracker crumbs and piped out a border around the cake with the extra filling I had left.


TIP: careful not to overbeat the cream cheese frosting or it will become runny. If you happen to accidentally beat it too much, just refrigerate it for about 30 minutes before assembling


Calories: 579kcal | Carbohydrates: 53g | Protein: 11g | Fat: 38g | Saturated Fat: 16g | Cholesterol: 143mg | Sodium: 302mg | Potassium: 383mg | Fiber: 3g | Sugar: 40g | Vitamin A: 4820IU | Vitamin C: 2mg | Calcium: 202mg | Iron: 2mg