Pumpkin Cake
This Pumpkin Cake is full of spice, incredibly moist and topped with a luscious cream cheese frosting.
This Pumpkin Cake recipe is baked in a 9×13 pan and is perfect for potlucks and get togethers.
PUMPKIN CAKE
Thank you for all of the baby name suggestions! I read every single suggestion and my husband and I had fun seeing what names we liked.
Several of the names were mentioned over and over, which either means in a couple of years school classrooms are going to be flooded with girls with those names or it’s the universe reaching out to me telling me that I should name my baby girl one of those names. We are still deciding but thank you for getting the process going.
These pumpkin bars cake are soft, moist, and delightful. The name is deceptive though because they definitely fall more into the “cake” category than a bar.
I’ve tried a lot of pumpkin bar recipes over the years and I loved the flavor of this one. I added some pumpkin spice to pump up the pumpkin flavor a bit.
My bars were super thick but you could definitely bake them in a larger pan for a thinner and more bar-like dessert. And look at that frosting…it’s definitely just good by the spoonful.
If you loved this Pumpkin Cake, you’ll love these pumpkin dessert recipes:
Pumpkin Bars Cake
This Pumpkin Cake is full of spice, incredibly moist and topped with a luscious cream cheese frosting.
Ingredients
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 15 ounce can pumpkin
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter , softened
- 3 3/4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- For a thick cake-like bar: Spread the batter into a greased 13 by 9-inch baking dish. Bake for 35-40 minutes. Test the center with a toothpick to check for doneness. For a thinner bar: Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.
- Let cool completely before frosting.
- To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. You may need to add a little milk to make it spreadable if your butter wasn't soft enough. Spread on cooled pumpkin bars and cut into squares or cut bars first and frost individually.
Recipe Notes
Source: adapted slightly from Becoming Betty ; original recipe by Paula Deen
How many cups of pumpkin would I need if I was using homemade pumpkin puree? I like to make my own cause it’s cheaper. Thanks in advance for a response. This is my first time visiting your site and I love it. Thanks again.
Renee,
Welcome! You would use the same amount of homemade as canned. Hope that helps.
Crowd pleaser! Very moist, I made it in a bundt cake pan & it turned out great!
GOod to hear!
I’d like to make these bars, but I don’t ever use or buy Vegetable Oil. Can I use Canola Oil instead?
I think so but I’ve never tried it so I can’t be sure.
Hi there, in Australia I cannot find a tin of pumpkin. Can I substitute that with cooked, mash butternut pumpkin? Pls let me know – would love to try this.
Cheers
I think that would work. The flavor won’t quite be the same but the texture should.
Hi can anyone help I have tried baking pumpkin cake twice now and it’s not coming out moist and risen it rises a little I’m not sure where I’m going wrong I’m not too sure what a cup measurement is I managed to buy pumpkin in Waitrose in UK I really would like to make this properly have you any tips?
Irene
Irene,
Make sure your baking powder and baking soda are not expired. A cup is equal to 240 grams. Hope that helps.
What about using a cup of coconut oil instead of veg oil? Sounds good, but not too good of a cook or baker to know…… thanks.
You can definitely substitute coconut oil for vegetable oil.
I don’t know if thats a picture that you took or not but I found this recipe with the exact same image… http://www.aworkerathome.com/2013/09/pumpkin-cake-you-know-you-want-some.html
@Shannon,
Yep. That picture is one I took. She even watermarked my image with her logo. Thanks for the heads up.
Glad I could help…. Your recipe is my favorite pumpkin bar recipe 🙂
Made this over the weekend and it was a HUGE hit. Can’t wait to try some of the other recipes.
I made this cake last night and not only was it easy, it made the entire house smell like FALL! My husband came home from work, and it had unexpectedly began raining with thunder and lightning… a perfect night to indulge in something like this! From the frosting, to the texture it’s perfect! Even my 2 and 1/2 year old kept saying “nummy nummy!” every bite.
My friend who lives across the street said her husband was sick and I asked if he liked pumpkin desserts, and sent one over. She called to tell me that she’s not a pumpkin lover, but this cake changed her mind! I will be making this for any Fall themed get together!
Just baked this recipe in tiny jars. Darling and delicious! Thank you for sharing such a tasty recipe.
http://sarahnielsen.com/2012/09/recipe-pumpkin-cake-in-a-jar/