Pumpkin Layer Cake

Soft, moist, and EASY! Pumpkin Layer Cake is made from scratch and frosted with a simple, silky cinnamon cream cheese frosting!

The recipe for this pumpkin layer cake is a pretty simple one, it makes three 9″ layers and uses canned pumpkin.  Make sure that you use 100% pure pumpkin, and not “pumpkin pie filling”.  The two are usually sold side-by-side in the grocery store, but we just want the pure stuff for your pumpkin cake.

It’s flavored with not only the pumpkin, but also sugar. You could use brown sugar for a richer taste if you would like. The pumpkin layer cake has vanilla extract, nutmeg, cinnamon and cloves to add to its decadent flavor.

And then there’s that cream cheese frosting..
This is a silky, very smooth cinnamon cream cheese frosting. It’s a great compliment to the pumpkin cake cake.

This is a showstopping cake that you will want to make year after year.

Pumpkin Layer Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Decorating Time 30 minutes
Total Time 1 hour 15 minutes
Servings 14
Author Jennifer Grooms


  • 3/4 C unsalted sweet cream butter softened
  • 1 1/2 C sugar
  • 1/2 tsp pure vanilla extract
  • 3 tbsp canola oil
  • 3 large eggs
  • 1 large egg white
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1 3/4 C pumpkin puree

Cinnamon Cream Cheese Frosting Ingredients

  • 2 8 oz packages of cream cheese softened
  • 1 C unsalted sweet cream butter softened
  • 12 C powder sugar
  • 2 tsp pure vanilla extract
  • 2 tsp ground cinnamon


  1. Preheat oven to 350 degrees and spray cake pan with bam baking spray
  2. Using a standing mixer, cream together the butter and sugar until light and fluffy
  3. Mix in the Vanilla and canola oil until combined
  4. Mix in the eggs one at a time, making sure to scrape down the sides after each mix
  5. Using a medium bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, ground cinnamon, ground nutmeg, ground cloves
  6. Whisk until combined
  7. Gradually add in the dry ingredients until combined
  8. Evenly divide the batter between the three cake pans
  9. Bake in the oven for 25 – 30 minutes or until a toothpick comes out clean
  10. Allow to cool completely before using the cake leveler and removing the domes.

Cinnamon Cream Cheese frosting directions:

  1. Using a standing mixer, cream together the cream cheese and butter until smooth and combined
  2. Gradually mix in the powder sugar
  3. Mix in the cinnamon and vanilla extract until icing is smooth and stiff with peaks

Building the cake

  1. Place the first layer of cake onto the the cake board
  2. Scoop 1 C of frosting onto the cake layer and smooth evenly
  3. Place the second layer on top of the first layer of frosting
  4. Scoop another cup of frosting on top of the second cake layer
  5. Place the last layer of cake on top of the second layer of frosting
  6. Scoop 1 C of frosting into the piping bag and set aside
  7. Using the remaining frosting, frost entire cake
  8. Using the frosting in the piping bag, pipe dollops of frosting on the top of the cake
  9. Cut into slices and enjoy!

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