Menu
Pumpkin Spice Cake Pumpkin Spice Cake
Pumpkin Pie Cake Pumpkin Pie Cake
Cinnamon & Sugar Cake Cinnamon & Sugar Cake
Pumpkin Chocolate Tart with Cinnamon Whipped Cream Pumpkin Chocolate Tart with Cinnamon Whipped Cream
Pumpkin Gingerbread Cake Pumpkin Gingerbread Cake
Gingerbread Cake with Whipped Cream Frosting Gingerbread Cake with Whipped Cream Frosting
Pumpkin Bundt Cake Pumpkin Bundt Cake
Cinnamon Chocolate Cake Cinnamon Chocolate Cake
Cinnamon Apple Cake Cinnamon Apple Cake
Apple Spice Cake with Brown Sugar Frosting Apple Spice Cake with Brown Sugar Frosting
Cinnamon-Apple Honey Cake Cinnamon-Apple Honey Cake
Pumpkin Sheet Cake Pumpkin Sheet Cake
Apple Cinnamon Cake Apple Cinnamon Cake
Purple-Ribbon Pumpkin Cake Purple-Ribbon Pumpkin Cake
Pumpkin Pancakes with Cinnamon-Apple Topping Pumpkin Pancakes with Cinnamon-Apple Topping
Cinnamon-Sugar Coffee Cake Cinnamon-Sugar Coffee Cake
Cinnamon Coffee Cake Cinnamon Coffee Cake
Pumpkin Cinnamon Pancakes Pumpkin Cinnamon Pancakes
Pumpkin Snack Cake Pumpkin Snack Cake
Spice Cake with Frosting Spice Cake with Frosting

Pumpkin Cake with Whipped Cinnamon Frosting

3 reviews
Test Kitchen Approved
Total Time

Prep: 35 min. Bake: 25 min. + cooling

Makes

16 servings

Updated: Sep. 09, 2022
My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia
Pumpkin Cake with Whipped Cinnamon Frosting
Pumpkin Cake with Whipped Cinnamon Frosting Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 4 large eggs, room temperature
  • 2 cups sugar
  • 1 cup canola oil
  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground allspice
  • 1 can (15 ounces) pumpkin
  • 1/2 cup chopped pecans
  • FROSTING:
  • 1 cup butter, softened
  • 3 teaspoons ground cinnamon
  • 2 teaspoons vanilla extract
  • 7-1/2 cups confectioners' sugar
  • 2/3 to 3/4 cup heavy whipping cream
  • Cinnamon sugar, optional

Directions

  1. Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment.
  2. Beat eggs, sugar and oil until well blended. In another bowl, whisk together flour, cinnamon, baking soda, baking powder, salt, ginger and allspice; gradually beat into egg mixture. Stir in pumpkin and pecans.
  3. Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
  4. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  5. For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
  6. Using a long serrated knife, cut each cake horizontally in half. Spread 3/4 cup frosting between layers; spread remaining frosting over top and sides of cake. If desired, sprinkle with cinnamon sugar.

Nutrition Facts

1 slice: 687 calories, 33g fat (11g saturated fat), 88mg cholesterol, 297mg sodium, 97g carbohydrate (82g sugars, 2g fiber), 4g protein.