Favorite Fall Pumpkin Cake Recipe

A Fall favorite, this Pumpkin Cake is always a crowd pleaser.  Frosted and filled with cream cheese frosting or dusted with a light sprinkling of powdered sugar, it really doesn’t need anything else. 

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Pumpkin Cake



  1. Prepare pans and preheat oven to 350° 
  2. In a bowl add flour, soda, salt, and cinnamon.  Whisk to combine and set aside.


  • Be sure to use Pure Pumpkin!  It’s found next to the Pumpkin pie filling so be careful.
  • Pumpkin Pie Spice can be substituted for Cinnamon. 
  • Toasting the nuts prior to baking will enhance the nut flavor.
  • I prefer to use four 6” round pans but you can use three 7” round pans

Watch the Video!

  1. Amy Pournoury says:

    I made this cake for Thanksgiving and everyone loved it! Delicious!!!

  2. David says:

    What is the recipe for the frosting?

    • Minette says:

      Hi David! This cake is frosted with our Faux Swiss Meringue Buttercream. If you do a search the recipe should pull up.

      • David says:

        oh ok, I was wondering since it says that the cake is filled and frosted with cream cheese frosting, a beautiful cake by the way.

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