Pumpkin Dream Cake with Cream Cheese Frosting Recipe - Inspiration For Moms (2024)

This easypumpkin dream cakewith cream cheese frosting is effortless – simply bake, frost, and serve this delicious cake for an indulgent fall treat everyone will love!

As much as I love a fancy layer cake, this pumpkin sheet cake is just as impressive!

In the first bite you will taste how this cake is packed full of pumpkin flavor, fall spices and is irresistibly moist. I’m telling you – it’s gonna be a huge hit with your family and friends!

Another bonus of this pumpkin spice cake; it’s perfect for serving to dinner guests or even transporting to parties and get-togethers!

Pumpkin Dream Cake

If you’re looking for the perfect pumpkin cake recipe to get your fall baking fix on, give this recipe a try. I promise you won’t be disappointed. 🙂

And if you’re looking for an easy dessert for Thanksgiving, this pumpkin sheet cake is the perfect dessert in addition (or in place) of traditional pies as well!

Key Ingredients and Substitutions

There are a few important ingredients needed for this pumpkin dream cake recipe to be a success. Here’s a quick overview with my notes.

Be sure to scroll down to the recipe card for the full ingredient list with amounts.

Flour – All purpose flour used, so no need to sift.

Baking Soda – To help rise this cake to perfection!

Spices – A blend of cinnamon, nutmeg and pumpkin pie spice gives this pumpkin cake the best fall flavors. If you don’t have anypumpkin pie spiceon hand, no worries!You can just combine equal partscinnamon, ground cloves, and nutmeg.

Salt – This pantry staple brings out all of the flavors of the other ingredients.

Pumpkin Puree – Canned pumpkin puree is cooked and mashed squash. Don’t be confused with pumpkin pie filling that is already sweetened and spiced. And this pumpkin cake recipe uses an entire 15 oz can ofpumpkin, so no worries about wasting or having any leftovers!

Brown Sugar – Sugar adds the perfect touch of sweetness to this recipe.

Greek Yogurt – You can substitute with apple sauce, sour cream or even buttermilk.

Butter – You can also use canola or vegetable oil. If you are against oil in cakes, you can substitute apple sauce in its place as well.

Large Eggs – The eggs in this cake act as a binder, and they also create more moisture and the perfect spongy texture.

Vanilla – Make sure you use pure vanilla extract, not imitation.

Cinnamon Cream Cheese Frosting Ingredients

Cream Cheese – Full fat for best results.

Butter – Salted or unsalted butter, it’s your choice! I always use salted for a little balance to the sweet.

Powdered Sugar – This is a must-have ingredient for your frosting because of the incredibly fine texture. No other sugar will do!

Cinnamon – Just a touch compliments the fall spices in the cake.

Vanilla – It’s the ultimate fragrant addition to your baking!

How To Make Pumpkin Dream Cake

A simple overview,visit the printable recipe card for complete ingredients and instructions.

Make The Cake

The best thing about this cake, is how simple it is to make! Here’s how:

1. Dry Ingredients– In a medium bowl, whisk together dry ingredients.
2. Wet Ingredients– Mix wet ingredients together, separately in a large bowl.
3. Combine– Gradually fold dry ingredients into wet ingredients until just combined. Careful not to over-mix.
4. Add To Pan– Pour cake batter into a prepared baking pan coated with cooking spray.
5. Bake– As directed for 35-40 minutes, until toothpick test in center of the cake comes out clean.

Make The Frosting

1. Beat Cheese & Butter – In a large bowl, cream butter and cheese with stand mixer until smooth.
2. Add Confectioners’ Sugar – Beat on low speed until combined, then on high until frosting is smooth.
3. Add Flavorings – Beat in cinnamon and vanilla.
4. Frost Cake – Apply a thick layer of frosting on top of the cooled cake. Store in fridge.

How To Store Pumpkin Cake

Room Temperature –Bring to room temperature. Storewithout any frostingin an airtight container or wrapped in plastic wrap up to three days.

Refrigerator – Due to the cream cheese frosting, this pumpkin cake is best served immediately or refrigerated. Cover your pumpkin dream cake using plastic wrap or foil. Refrigerate up to five days.

See Also

Pumpkin Pie Recipe + Maple Whipped Cream - The Cookie Rookie®

Tips & Tricks

• Be sure to use canned pumpkin, and not pumpkin pie filling! You’ll end up with an overly spiced pumpkin cake!
• You can make this pumpkin dream cake with fresh pumpkin, howeverI prefer using canned pumpkin puree. A general rule of thumb to replace canned pumpkin with fresh pumpkin is one can pumpkin puree to two cups fresh pumpkin.

MORE PUMPKIN DESSERTS

• Easy Pumpkin Shaped No-Knead Dutch Oven Bread Recipe
• The Best Gluten Free Pumpkin Bars with Cream Cheese Icing
• Baked Pumpkin Cake Donuts
• Fall Pumpkin Coffee Cake Muffins
• Pumpkin Streusel Muffins {Gluten Free}

Pumpkin Dream Cake with Cream Cheese Frosting

Yield: 8 to 12 servings

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

This easypumpkin dream cakewith cream cheese frosting is effortless – simply bake, frost, and serve this delicious cake for an indulgent fall treat everyone will love!

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg spice
• 1/4 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 3/4 cups brown sugar
• 1/2 cup plain greek yogurt
• 1/2 cup melted butter
• 4 large eggs
• 2 teaspoons vanilla extract
• Cinnamon Cream Cheese Frosting
• 2 8-ounce blocks cream cheese
• 1/2 cup salted butter
• 2 1/2 cups powdered sugar
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
2. In a bowl, whisk together the flour, baking soda, cinnamon, nutmeg, pumpkin pie spice and salt.
3. In a large bowl, whisk together the pumpkin, sugar, yogurt and melted butter. Once smooth and combined, whisk in each egg one at a time. Whisk in the vanilla extract.
4. Add the dry ingredients to the wet, mixing until combined, with no large lumps remaining.
5. Pour the batter into the greased baking dish. Bake for 30 to 40 minutes, or until a tester inserted in the center of the cake comes out clean.
6. Cool the cake completely. Once the cake has cooled, frost with the cream cheese frosting. Slice and serve!

Cinnamon Cream Cheese Frosting

1. Beat the cream cheese and butter together until creamy. Beat in the sugar and cinnamon until combined. Beat in the vanilla extract. Frost the cooled cake.
2. Store cake in the fridge (because of the cream cheese frosting).

Notes

cake slightly adapted from All Recipes

Recommended Products

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  Non-Stick Ceramic 9”x13” Rectangle Pan

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  Liquid Measuring Cups

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  KitchenAid Mixer

Nutrition Information:

Yield: 12Serving Size: 1
Amount Per Serving:Calories: 595Total Fat: 31gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 143mgSodium: 589mgCarbohydrates: 72gFiber: 1gSugar: 54gProtein: 8g