Fall is here, and for me, that means one thing: pumpkin everything! I love baking, and these easy pumpkin desserts are my absolute favorites right now. If you’re looking for simple ways to bring that cozy, warm flavor into your kitchen, you’ve come to the right place.
I’ve put together three amazing pumpkin cake recipes that are perfect for any occasion. Whether you need something super quick or a show-stopping dessert, I have you covered. Let’s get baking!
Jump to Recipe:
Quick & Easy Pumpkin 3 Ingredient Cake
This easy pumpkin cake recipe is perfect for busy days when you still want a homemade treat. You only need a few simple things to make a delicious and moist pumpkin dessert.
Key Ingredients & Tips for Easy Pumpkin Cake
- Pumpkin Puree: Make sure you pick up 100% pumpkin puree, not pumpkin pie filling. The labels can look similar!
- Cake Mix Choice: A yellow or spice cake mix works best for this recipe. It helps create a lovely flavor and texture.
- Don’t Overmix: Stir the ingredients until they are just combined. This helps keep your cake tender and light.
What You Need for 3 Ingredient Pumpkin Cake
- 1 (15 ounce) can pumpkin puree
- 1 box (15.25 ounce) yellow or spice cake mix
- 1 cup water or milk (optional, for a slightly moister cake)
⏱️ Time: 5 min prep, 30-35 min bake🍽️ Yields: 12 servings
How to Make This Simple Pumpkin Dessert
Step 1: Get Your Oven Ready
Preheat your oven to 350°F (175°C). Grab a 9×13 inch baking pan and lightly grease it. This helps the cake come out easily.
Step 2: Mix and Bake Your Cake
In a large mixing bowl, combine the pumpkin puree and cake mix. Stir them together until they are just blended. If you want a slightly moister cake, add the water or milk now. Pour the batter into your prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note on Pumpkin Cake Storage
This cake tastes wonderful warm or at room temperature. Store any leftovers covered at room temperature for up to 3 days, or in the fridge for longer freshness.
Classic Pumpkin Bundt Cake for Fall
A beautiful bundt cake shape makes this pumpkin dessert special and elegant. It’s a comforting treat that’s perfect for any fall gathering or a cozy evening at home.
Key Ingredients & Tips for Perfect Bundt Cakes
- Bundt Pan Preparation: Make sure to grease and flour your bundt pan very well to prevent the cake from sticking. A baking spray with flour works really nicely.
- Room Temperature Ingredients: Always use eggs and butter at room temperature. This helps them mix smoothly and creates a better cake texture.
- Spice Blend: A balanced mix of cinnamon, nutmeg, and ginger truly brings out the rich pumpkin flavor in this cake.
What You Need for Pumpkin Bundt Cake
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/2 tsp salt
- 1/2 cup milk
⏱️ Time: 20 min prep, 45-50 min bake🍽️ Yields: 10-12 servings
How to Bake This Pumpkin Bundt Cake
Step 1: Cream Wet Ingredients
Preheat your oven to 350°F (175°C) and prepare your bundt pan by greasing and flouring it well. In a large bowl, cream together the softened butter and both sugars until the mixture is light and fluffy. Beat in the eggs one at a time, making sure each is fully mixed in before adding the next. Stir in the pumpkin puree until combined.
Step 2: Combine Dry and Wet, Then Bake
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add these dry ingredients to your wet ingredients, alternating with the milk, mixing only until the batter is just combined. Pour the batter into your prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the cake comes out clean.
📝 Final Note on Cooling Your Bundt Cake
Let the cake cool in the bundt pan for 10-15 minutes before carefully inverting it onto a wire rack. This allows the cake to set and prevents it from breaking. Let it cool completely before slicing or glazing.
Impressive Pumpkin Layer Cake with Cream Cheese Frosting
This tall, impressive pumpkin layer cake is perfect for any celebration or special occasion. It looks amazing with its multiple layers and tastes even better with creamy, tangy frosting.
Key Ingredients & Tips for Layer Cake Success
- Cake Flour: If you want extra tender and light layers, try using cake flour instead of regular all-purpose flour. It makes a difference!
- Even Layers: For a beautiful presentation, divide your cake batter as evenly as possible between your cake pans. Using a kitchen scale can help with this.
- Cream Cheese Frosting: This cake pairs perfectly with a classic cream cheese frosting. Make sure your cream cheese and butter are very soft for a smooth, lump-free frosting.
What You Need for Pumpkin Layer Cake
- 1 (15 ounce) can pumpkin puree
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 1/2 cup packed brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar, let sit 5 min)
- For Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3-4 cups powdered sugar
- 1 tsp vanilla extract
⏱️ Time: 30 min prep, 30-35 min bake🍽️ Yields: 12-14 servings
How to Make This Impressive Layer Cake
Step 1: Prepare Batter & Pans
Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, all the spices, and salt. In another separate bowl, mix the pumpkin puree, vegetable oil, eggs, and buttermilk until smooth. Pour the wet ingredients into the dry ingredients and mix until the batter is just smooth, but do not overmix.
Step 2: Bake Layers & Make Frosting
Divide the batter evenly between your prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center of a cake comes out clean. Let the cakes cool completely on a wire rack. While the cakes cool, make your frosting: beat the softened cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, beating until the frosting is light and fluffy. Once the cake layers are completely cool, frost and stack them.
📝 Final Note on Chilling & Storing Layer Cake
For cleaner slices, chill the frosted cake in the fridge for at least 30 minutes before serving. Store any leftover frosted cake in an airtight container in the refrigerator for up to 3-4 days.
