Pumpkin cake with cream cheese frosting is a classic pumpkin recipe. Made of simple ingredients, this pumpkin cake comes together easily.

Pumpkin Cake Recipe

This pumpkin cake with cream cheese frosting is one recipe that you just have to make – and soon! Every year, I like to make this pumpkin cake sometime around the first week or two of Fall. With just one bite, I’m immediately in the mood to put away all of my summer clothes and decor and pull out my bluejeans and jackets, replace my summer geraniums with bright yellow mums, and enjoy fires on the coolest of evenings.

Being in Georgia, the weather doesn’t always cooperate with that mood, but we’re gently willing it to be so by throwing open our windows each afternoon about dusk to enjoy what coolness we can. I’m especially thankful late in the evenings to be able to snuggle a little deeper under the covers as we listen to the nightly serenade of animals.

Can you tell early Fall is my favorite time of year?

Here’s how I make my pumpkin cake.

Pumpkin Cake with Cream Cheese Frosting Recipe

Whisk your eggs until they are creamy and light yellow.

Add in your sugar and beat until creamy.

Pour in your pumpkin.

I have a secret for you, I like to keep this stuff stocked in my pantry all year long so I can enjoy pumpkin goodness whenever I like.

Pumpkin Cake Recipe

Mix until well-combined.

Pumpkin Cake with Cream Cheese Frosting Recipe

Slowly add in your flour, baking soda, and cinnamon.

Mix until well-combined.

Here’s one other little trick of my pumpkin cake – toffee bits! They absolutely make all the difference in the world.

Add 1/2 of the toffee bits into your pumpkin cake batter and stir them in.

Pour your cake into a 9×13 pan that has been prepared with a non-stick baker’s spray or has been lightly buttered.

Pop it into your oven and bake about 25 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and allow your pumpkin cake to cool completely.

This is a great time to go ahead and make your cream cheese frosting so that it is ready when your cake has cooled.

For this cake, you will only need 1/2 of the cream cheese frosting recipe.

Now comes the fun part, spread your cream cheese frosting on thick!

Now sprinkle the other half of your toffee bits onto the top of your cream cheese frosting.

That makes it just perfect!

Here’s my Pumpkin Cake recipe. Hope you love it!

 

Pumpkin Cake with Cream Cheese Frosting

Pumpkin cake with cream cheese frosting is a classic pumpkin recipe. Made of simple ingredients, this pumpkin cake comes together easily.

Review Recipe

Print Recipe

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12
Author: Robyn Stone

Ingredients

  • 4 eggs
  • 1 1/2 cups sugar
  • 15- ounce can pumpkin
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 cup toffee bits 1/2 for cake batter + 1/2 for topping (optional)
  • 1/2 recipe cream cheese frosting

Instructions

  • Preheat oven to 350 degrees and prepare 9x13 baking pan with non-stick baking spray or butter and flour.
  • Whisk eggs until light and fluffy. Add sugar and beat until creamy in color.
  • Add pumpkin and combine.
  • Add remaining ingredients and beat until well-combined.
  • Pour into a prepared 13x9 cake pan and bake for 25 minutes until toothpick inserted in the center comes out clean.
  • Allow to cool completely and spread cream cheese frosting over the top.
  • Sprinkle toffee bits over the top. (optional)
  • Keep refrigerated.
Have you made this recipe?Tag @addapinch on Instagram or hashtag it #addapinch

 

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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46 Comments Leave a comment or review

  1. I wish I liked pumpkin! It looks delicious, but I SADLY abhor the taste of pumpkin ๐Ÿ™ I’m tempted to make it anyway, the toffee looks so yummy! Fall is my favorite season too, and I always feel guilty that I don’t like pumpkins.

    1. The toffee does add a little extra something special, but this cake definitely has the flavor of pumpkin. I wouldn’t feel guilty though, just enjoy all of the other delicious Fall fruits and vegetables!

  2. I can’t wait to make this. I am minus toffee bits and cream cheese. will be making it very soon! Thanks for all the good recipes.

  3. This cake looks SO good! I don’t think I can find toffee bits here in the Dominican Republic, have you made this cake without them? Maybe I can use something else?

    1. You can omit the toffee bits if you aren’t able to find them, or look for a Heath bar and chop it up instead. It’ll be delicious regardless!

  4. you post the best cake recipes. I am so trying this this week. I love that it’s in a 9×13 pan, perfect for taking to friends houses to WOW them! ๐Ÿ™‚ Thanks Robyn!

  5. Fantastic cake! I keep pumpkin stockpiled in my pantry also – never know when pumpkin craving will strike!!! The cream cheese frosting and toffee bits make it even more delicious. Thanks for a great recipe.

  6. I keep stocked on pumpkin, too, it’s just too good to relegate solely to the colder months. But pumpkin AND toffee bits? Oh yeah, I’m all over that!

  7. Do you think I could make this in two 8 inch pans for a double layer cake? The recipe looks amazing – I can’t wait to try it!

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