A soft, moist, and perfectly spiced pumpkin cake topped with rich, creamy cream cheese frosting and festive orange, black, and white sprinkles. Perfect for fall gatherings, Halloween parties, and Thanksgiving desserts!
45 minutes
12–16 servings
Easy
Ingredients
For the Pumpkin Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- ½ cup vegetable oil
- 4 large eggs
- ½ cup milk
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Decoration
- Orange sprinkles
- Black sprinkles
- White sprinkles
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
Step 3: Mix the Wet Ingredients
In another bowl, beat the eggs and sugar until smooth. Add the pumpkin purée, vegetable oil, milk, and vanilla extract. Mix until fully incorporated.
Step 4: Combine the Ingredients
Gradually add the dry ingredients to the wet mixture. Gently fold everything together until just combined. Avoid overmixing to keep the cake soft and tender.
Step 5: Bake the Cake
Pour the batter evenly into the prepared baking pan.
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool completely before frosting.
Step 6: Prepare the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter together for 2–3 minutes until creamy and fluffy.
Gradually add the powdered sugar, mixing on low speed. Add the vanilla extract and salt, then beat until smooth and spreadable.
Step 7: Frost the Cake
Spread the cream cheese frosting evenly over the completely cooled pumpkin cake using a spatula.
Create gentle swirls for a beautiful homemade appearance.
Step 8: Add the Sprinkles
Decorate the top with orange, black, and white sprinkles. Scatter them evenly for a festive Halloween-inspired finish.
Step 9: Slice and Serve
Cut the cake into 12–16 rectangular pieces. Serve chilled or slightly cool for the best cream cheese frosting texture.
Helpful Baking Tips
- Use pure pumpkin purée for the best flavor and consistency.
- Always soften the cream cheese and butter before making the frosting.
- Do not overbake, as pumpkin cake tastes best when moist and tender.
- Allow the cake to cool completely before frosting to prevent melting.
- For extra flavor, add ½ cup chopped pecans or walnuts to the batter.
Storage Instructions
Refrigerator: Store the frosted cake in an airtight container for up to 5 days.
Freezer: Freeze individual slices, tightly wrapped, for up to 2 months. Thaw overnight in the refrigerator.
Serving tip: Remove refrigerated slices about 15 minutes before serving for a softer texture.
Recipe Details
| Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 30–35 minutes |
| Cooling & Decorating | 1 hour approximately |
| Total Time | About 1 hour 50 minutes |
| Servings | 12–16 |
| Oven Temperature | 350°F (175°C) |
| Baking Pan | 9×13 inches |
Note: This is a homemade pumpkin cake recipe inspired by the dessert in your photo; the exact original recipe cannot be determined from the image alone.
Perfect for: Halloween parties, Thanksgiving celebrations, fall desserts, family gatherings, and holiday baking.