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Pumpkin Cake with Whipped Cinnamon Frosting

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
  • Total Time
    Prep: 35 min. Bake: 25 min. + cooling
  • Makes
    16 servings


  • 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
  • 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


  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round pans with parchment; grease parchment.
  • 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.
  • Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes.
  • Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely.
  • For frosting, beat butter, cinnamon and vanilla until creamy. Gradually beat in confectioners' sugar and enough cream to reach desired consistency.
  • 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.

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