Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting (with video)

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Let’s get to business.  No messing around.  This is one of my favorite cakes.  I’d like to call it Autumn in a Cake.  But I’ll spare you that.  It’s moist and full of flavor.  Lovely on its own, but add the frosting?  Oh dear.   The bonus with this beauty is that the frosting recipe makes a ton so I use the leftovers for cinnamon rolls.  Nice move, Danielle.

If you’re a pumpkin fan ( like me) and eagerly wait for autumn days (as I do) , then this one’s for you.  It’s a keeper.  You heard it here.  ♥

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Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting

Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting
Cook time
Total time
Recipe type: Dessert/ Cake
  • 2 and ¼ cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ground allspice
  • ¾ tsp. nutmeg
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • ½ tsp. salt
  • 1 and ⅓ cups canned pumpkin
  • ¾ cup buttermilk
  • 1 tsp. vanilla
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs (I use extra-large)
  • ¾ cup unsalted butter, room temperature
  • 8 oz. cream cheese, room temperature
  • ¾ tsp. vanilla
  • ½ tsp. cinnamon
  • 3 cups powdered sugar
  • 1 Tbsp. milk
  1. Preheat oven to 350°. Spray a Bundt pan (I use a Bundt pan with 10 to 11 cup capacity) with Baker's Joy (or grease and flour). Set aside. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix pumpkin, buttermilk and vanilla in another bowl and set aside. In the bowl of a stand mixer (or use a hand mixer and a large bowl), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into prepared Bundt pan. Bake for about 45 minutes (I recommend checking at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist). Cool about 10 minutes and remove from pan. Let cool. Frost with cinnamon cream cheese frosting (see below) or simply sprinkle with powdered sugar and/or top slices with a dollop of whipped cream. Enjoy!
  2. For Cinnamon Cream Cheese Frosting: Using a stand mixer or hand mixer, beat ¾ cup unsalted butter (room temperature) and 8 oz. cream cheese (room temperature) for about 2 minutes on medium speed until fluffy. Mix until completely combined. Add ¾ tsp. vanilla and ½ tsp. cinnamon. Turn to low speed and slowly add 3 cups powdered sugar. Mix another 1 to 2 minutes until combined and fluffy. Add about 1 Tbsp. of milk and mix until combined. Move frosting to a bowl and microwave for about 20 to 30 seconds. This will make spreading/pouring the frosting easier.




242 thoughts on “Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting (with video)

      1. I think your recipes look delicious! Can I bake this cake in a 13×9 baking dish? If so, what would be the cooking time?

        1. I haven’t made it in a 9 x 13, however, you shouldn’t need to change bake time. Instead, check the cake sooner since a Bundt takes longer to cook. I would begin checking the cake at 25-30 minutes to be on the safe side. Hope this helps and thank you so much for stopping by!

    1. Pam, I think it definitely would. In fact, good idea, I’m doing that next time. 🙂 Enjoy! And I think you’ll definitely want to make the frosting…wink, wink.

    1. I hope you like it! And thank you for taking the time to watch. 🙂 I still miss our chats and laughs, btw! Hope all is well with you. xoxo

    1. Hi Joni, no, you either use Baker’s Joy OR you can grease and flour your pan. I like Baker’s Joy for the ease for baking. 🙂

        1. Hi Stephanie, I mention it in the video, but if you don’t have buttermilk you can simply mix in a tablespoon of lemon juice or vinegar to a cup of milk, let it sit for a few minutes and then add it to your batter. Works just fine. 🙂 Hope that helps!

  1. Pam, I follow your directions step by step yesterday when making Pumpkin Spice Buttermilk Cake. I have no idea what I could of done wrong. Sadly to say my cake turned out really try!! Please let me know what I could of done wrong. I wished my Pumpkin Spice Buttermilk Cake looked like your photo! Thank you, Pat

    1. Hi Pat, I’m very sorry to hear that it was dry for you. Since I wasn’t in the kitchen with you, I have no way of knowing what went wrong. It could be a number of things such as over-baking, oven temps being too high (check your oven with an oven thermometer to be sure it is accurate), baking in a pan that is too large, etc. My biggest tip with baking cakes is to always check the cake at the lowest end of the baking time and if not ready, only cook for just a couple of minutes more before testing again. If it was very cooked at 40-45 minutes, the oven temp may be too high. When you tested with a toothpick, was it completely dry? For cakes to be moist, there should be no wet (uncooked) batter on it, but having a bit of the cake crumb on it is good, specifically with a moist cake. With all of the pumpkin puree and buttermilk, it shouldn’t have been dry as well–it is incredibly moist for me. 🙁 Sorry this didn’t work for you. ~Danielle

  2. Danielle, Thank you so much for your advice! I will try and make the Pumpkin Spice Buttermilk Cake with Cinnamon Cream Cheese Frosting.and hopefully it will turn out just like yours!

    1. You’re welcome! I sure hope it works for you since I’d hate for you to waste ingredients. Have a lovely weekend and best of luck with the cake! 🙂 ~Danielle

  3. Just cooked mine and can’t wait to taste it! I only had 4 oz of cream cheese, so I cut the icing recipe in half and it stills seems like PLENTY of icing. Thanks for sharing… smells amazing!

    1. Haha! Yes, I’m sure that’s still MORE than enough icing! 🙂 You’re welcome–thanks for stopping by and trying out my recipe. I’m hoping you enjoy it as much as we do! Take care and have a lovely weekend. ~Danielle

    1. Paulette, I do refrigerate it just to be on the safe side. I know people who leave cream cheese frosted cakes out in cooler weather, but we don’t typically have very cold weather here. I warm refrigerated slices in the microwave to soften it up. 🙂 Thanks for stopping by!

    1. Hi Theresa, I keep it in the fridge, then warm slices in the microwave (or the toaster oven). I have kept cream cheese frosted cakes on the counter in cooler weather and I know lots of people who do that, but we generally don’t have cold weather here so I usually keep these refrigerated to be on the safe side. I’m not sure what your weather is like this time of year, but I hope that helps a bit. Thanks for stopping in!

    1. Hello Janie! I haven’t made this in 2 loaf pans yet, however, since using the loaf pans will cause the heat to reach the center of the pan more quickly, I’d recommend shortening the baking time a bit (check on them). Maybe begin checking them at 30 minutes. I bake many loaf cakes at about 350 degrees so I’d probably keep the temp the same the first time I tried this out. Hope this helps and thank you for stopping by!

      1. Although…it could take longer as some loaf cakes do especially with the puree and liquid. But still, I always check early when I’m testing a recipe out to be sure I’m not drying out a cake. Then check accordingly every few minutes after. Best of luck!

  4. Hi, I really wanna make this…looks so yummmyyy! What kind of flour did u used? Or what flour can I use? Thank u for sharing this recipe…lovelovelove!

      1. Also, I am adjusting the directions to add pan size–I’m using a Bundt pan with a 10 to 11 cup capacity. 🙂

  5. Thank you so much for this wonderful recipe, I have received RAVE reviews! I actually made these into cupcakes and they turned out fantastic, probably the best cupcakes I have ever made 🙂

    1. Yay! Really happy to read this comment tonight! 🙂 You’re very welcome and thank you for letting me know it worked for you–so glad you enjoyed the recipe!

  6. Ok: This. Was. Fabulous! I just hosted a small dinner party with close family. I wanted an autumn inspired cake and boy did this hit the spot. After one bite, my brother-in-law exclaimed that this cake needed to make another appearance for the holidays. I couldn’t agree more! You’re tip to use the leftover icing on cinnamon rolls is my next step…Yum! Thanks for sharing 😉

    1. Hi and thank you for stopping by! You’re very welcome! I’m really happy this worked out for you and that you all liked it! Hurrah! 🙂 You won’t regret using the leftover frosting on cinnamon rolls–my husband loves it when I do that. Have a wonderful night and thank you again for stopping by and trying this out.

  7. Hello, this looks amazing and can’t wait to try it out. Could you clarify the amount of butter. Is it 1c for the batter and an additional 3/4c for the frosting? Thank you!

    1. Hi Megan! Yes, that is correct. I understand it’s a bit confusing and I’m working on a new recipe program so that I can post the frosting recipes below the cake recipes with better clarity. 🙂 I hope you enjoy it!

      1. Also, all of the ingredients that are listed in the frosting paragraph are separate from the cake ingredients (just like the butter). 🙂

  8. Hi! Just wondering if you’ve tried this with whole wheat flour? I’m pregnant with gestational diabetes so I’m looking for ways to incorporate better carbs into my diet, but I love my treats! If you or anyone has done it with whole wheat flour, how’d it come out? I may try it with wholewheat and AP flour anyway because I’m in a serious pumpkin mood. If I do try it, I’ll report back. It looks great!

    1. Hello! Unfortunately, I haven’t tried it with whole wheat flour, however, I’ve made lots of cakes with a mix of AP and whole wheat flour so I think it would work for this one (maybe with slight adjustments, too). Please do report back if you try it and I’ll do the same if I do! Congratulations on your pregnancy, btw!

      1. I just made it with 1 1/4 cups AP flour, and 1 cup whole wheat flour. It turned out just fine. I am wondering about possibly subbing applesauce for 1/2 the butter? And a half recipe of the frosting was more than enough 🙂

        1. Good to hear! Yes, I love the big batch of frosting for the cinnamon rolls later. 😉 Half is certainly sufficient for the cake haha! Applesauce would probably work out fine. Thank you!

    1. Why thank you for that sweet comment. I appreciate you taking the time to stop by and to watch my videos! 🙂 It’s my pleasure to share recipes and other things that work well for family and me. Take care!

  9. I found your recipe for this on Pinterest and made it for a party at work. O. M. G! Unfortunately I had no leftover cake to bring home. :0( So I just made another one! Yayness! Thanks for sharing this, I AB-SO-LUTE-LY love it!

    1. Hurray! I’m so happy to read this today. 🙂 That makes me want to make one today, too! Thanks for letting me know how it worked out for you! Viva pumpkin spice cake! haha! Have an lovely Sunday!

    1. I haven’t made it in a 9 x 13, however, you shouldn’t need to change bake time. Instead, check the cake sooner since a Bundt takes longer to cook. I would begin checking the cake at 25-30 minutes to be on the safe side. Hope this helps!

    1. Hi Lindsey! Hmmmm…I’m gonna go with 2 teaspoons. I hope that’s not too much for your tastes, but since I love the flavors, that’s what I’m going with. 😉 If you’re brave, you could give it a little taste after you mix in the pie spice, too, and adjust accordingly. Best of luck!

  10. I made this cake a few weeks ago and my boyfriend requested it as his birthday cake. I’m making it AGAIN today to celebrate a special occasion. This cake is the love of my life. It is truly irresistable.

    1. Hurrah! Great to read that you are loving this favorite of mine! I laughed out loud when I read this. You’re my kind of people–loving cakes so much! 🙂 Have a great weekend and celebration!

  11. I made this cake yesterday and my three boys and husband loved it!!! I really like how moist it came out and the frosting is delicious!!! I didn’t have any ground cloves so I substituted with a 1/2 tsp of pumpkin pie spice and it turned out great. I make a “sweet treat” for the teachers at my sons school every two weeks. I plan to bring this cake in next week for them! I also intend to share the recipe with all my friends too. It is AMAZING!!!! Thanks so much for sharing!!!

    1. Hurray! You’re very welcome–I’m always so pleased when people try and like my recipes. 🙂 How blessed the teachers at your son’s school are to receive homemade treats from you so often–love that! I hope they (and your friends) love it! Thanks for leaving this sweet comment, Mary. Have a lovely week!

    1. I don’t think you would need to. I use pumpkin that doesn’t have additional spices so I think you’d be okay–Although you can certainly increase the amounts if you like those flavors. 🙂 Enjoy!

  12. I just made this for our Halloween party and made one small cupcake for taste testing.YUM YUM YUM….So good. I tented the batter orange and the frosting dark purple with white frosting as spider webs and then added spiders. Turned out so cute. Thanks for an awesome recipe.

    1. How cute! What a great idea to make it so festive. 🙂 You’re very welcome–I hope your party is tons of fun! Happy Halloween!

  13. Thanks for a wonderful recipe, I just made this into gluten free, it looks and smells delicious. Instead of a bundt pan I did use 2- 8″ rounds.

  14. Do I use 1 cup of butter in the cake and an additional 3/4 cup for the frosting? Or just 1/4 cup butter in the cake and 3/4 in the frosting to equal the 1 cup in the recipe.

    1. 1 cup for the cake and 3/4 cup for frosting. The frosting ingredients are independent from the cake ingredients. Enjoy!

  15. I made this on Saturday and everybody just raved about it. Thanks for sharing..
    I do have one question how long to you think the frosting will last in the fridge.

    1. Hi Annette! I’m sorry for the delay in reply. I generally make something with the leftovers so I don’t keep it for long, however, it should certainly last at least a week. 🙂

  16. I just made This delightful cake for the first time & wow !!!! Tastes so good. Im thinking about making This for my aunt for thanksgiving and was wondering if you knew how many calories were in it? She is a diabetic.

    1. Hello! I’m so glad you enjoyed this cake. And I’m sorry, but no, I don’t know how many calories are in it. 🙁 I know there are websites which do this (or maybe phone apps similar to MyFitnessPal), but I haven’t used them. If I find one quickly tonight that works, I’ll post it here. Take care and have a wonderful Thanksgiving!

    1. That’s great! So happy to hear you tried and enjoyed it! 🙂 Thanks for letting me know how it worked for you. Take care!

  17. I just made this cake and it is literally the best i have ever made!! What a great recipe!! What do you suggest the cook time to be for cupcakes?

    1. Whee! That made me smile! I love it when a recipe works for others! 🙂 I’d check them at 18 minutes, but certainly give them a peek before then if they’re cooking up quickly. Then I’d check them every few minutes after that. Thanks for stopping in to let me know this worked for you! Have a lovely Thanksgiving!

  18. Merry Christmas! I printed this recipe out and really excited about making it for our Christmas dinner. I even found my mother’s bundt pan so I don’t have buy one.
    Blessings for a Merry Christmas.

    1. And Merry Christmas to you! I hope you enjoy this as much as we do.:) It’s a good one! Have a beautiful Christmas and 2015!

    1. Hi Gloria. I always make mine in a Bundt, however, if you peek at the comments above, lots of folks are making cupcakes as well as 9×12 or 9×13. I haven’t made it in a 9 x 13, however, you shouldn’t need to change bake time. Instead, check the cake sooner since a Bundt takes longer to cook. I would begin checking the cake at 25-30 minutes to be on the safe side. If you choose to make cupcakes (it should make about 24 depending on size), I’d suggest checking them at about 18 minutes (depending on your oven) and every couple minutes thereafter. Hope this helps! I

  19. This looks wonderful! I am in the mood for pumpkin! Since we have several in our family who are gluten free (myself included) I will tweak the recipe slightly to make it a gluten free cake. Thanks!

    1. Hello! Thank you and I hope you enjoy it! So glad you’re tweaking it to fit your family’s needs. Hope it turns out perfectly! 🙂

  20. Has anyone ever made cupcakes from this recipe? I plan to, but wanted to know if anyone has had any success with it first.

      1. Oh em gee!! I made this recipe as cupcakes and they are AWESOME(in a high pitched soprano voice) so full of flavor, moist and just plain good! Thank you for sharing!?

        1. Yay! Excited these were a hit for you! 🙂 That makes my day. Thank you for stopping in to let me know! Love your soprano voice LOL!

    1. Hello Gayle–Since we’re going by cups not cans, a 15 oz or 16 oz. can usually has a little less than 2 cups. You need 1 and 1/3 cup of pumpkin puree. Hope this helps. 🙂

  21. I’m looking forward to trying this for our next Prayer Quilt date. I think the ladies will love it! I think I may also do an ever so light, dusting of cinnamon on top. I felt like I could smell how delicious it’s going to be already. Thank you!

    1. Sue, I hope you all enjoy it and I think your dusting of cinnamon sounds PERFECT. 🙂 I think this is just the cake to tote along to your Prayer Quilt date. 🙂 Thank you for stopping by!

    1. Hurray! I’m always thrilled when a recipe is successful for others. 🙂 I plan to make these as cupcakes soon, too. Thank you for trying the recipe!

  22. My daughter and I made the cake over the weekend. It came out just right. This cake is very soft, moist and full of flavor. My daughter added a little too much cinnamon to the icing and it was still great. This was my new fall dish.

    Thanks for sharing your recipe.

    1. I’m so glad you like it and thank you very much for stopping in to let me know. 🙂 Happy Fall! p.s. I always love a little extra cinnamon, too. 😉

  23. I made this cake over the weekend and it is a great recipe. It’s very moist, soft and it’s no too sweet. My daughter made the icing she put more cinnamon than recommended and it was very good.
    Thanks for sharing your recipe it’s my new fall dish.

    1. Mrs. Hughes, I’m so sorry I didn’t reply sooner. But I’m so glad you enjoyed this! It is my favorite cake and I love when others enjoy it, too! 🙂

    1. I have not put this in the freezer, but I don’t see why it wouldn’t work. 🙂 I would probably not freeze it with the frosting, but I know some do freeze cream cheese.

  24. Hey Everyone,

    Just took this out of oven. Can’t wait to try.

    Know many are asking re: 9 x 13 pan and I that’s what I used and it took me 32 mins to bake.

    Hope that helps!

  25. Made this cake tonight! It was wonderful!!!! The icing makes it. I can’t wait to have it with a big cup of coffee in the morning. Thank you for sharing! 🙂

  26. Has anyone tried making this with pumpkin pie spice, rather than using all the individual spices? If so, how much pumpkin pie spice is recommended? Many thanks!

  27. This looks so good! I love your videos! I always learn a lot from you and I feel like I get to visit you for a bit! Printing this recipe. It will be perfect to treat my co-workers to before Thanksgiving! I hope ai don’t get frosting on my arm! LOL!❤️

  28. I’m going to try this recipe but as cupcakes instead. Do you think the frosting can be piped??? I want it to look fancy lol.

  29. I’ve made this twice now, one is waiting to be iced for dinner tonight. Just wanted to say that I’ve made it in two 9″ cake pans both times and cooked it for 20-25 mins. Began checking at 20. (Metal pan was done faster, silicone took longer)


  30. I made this and even tho I don’t care for pumpkin pie etc. I LOVE this cake. Will be making this for Thanksgiving and as often as I can.

    1. KH, I wish I had an answer for you. I think that sounds very good, but I’ve not made a cake with sweet potatoes. If I find any information on that, I will come back and comment here to let you know!

    1. Susan, fresh pumpkin should work–I can’t guarantee the texture will be exactly the same. I’d start with the same amount as listed in the recipe, but decipher based off the thickness of your batter if you need a bit more.

    1. Hi Ovella,
      I’ve not cooked this with yams and I worry the texture may be off. If you decide to try it with yams, I’d recommend pureeing them first and deciphering if more or less is needed as compared to the amount of pumpkin listed.

  31. Hi Danielle, curious if you’ve every made as cupcakes? Looking for deserts for a Halloween party and looking for a moist cupcake recipe and yours looks delicious, any advice on converting to cupcakes? Planning on adapting with a rich cream cheese frosting drizzled with salted caramel. Thanks in advance! Cheers!

    1. Hi Blair! I’ve not made them as cupcakes, however, a few others have and said they turned out great. I’d recommend decreasing the cook time and check them so they don’t overcook. Maybe starting at about 18 minutes and checking every 2 minutes or so after so they don’t dry out. Your frosting sounds AMAZING! 🙂

  32. THIS CAKE IS AMAZING!!! I have baked countless “pumpkin” cakes over the years but this one tops them all! Using butter in this recipe instead of the usual oil gives it incredible moistness without the density of “oil” cakes and the cinnamon cream frosting is truly the “icing” on the cake!! The only change I made was to use 4 ozs. of cream cheese instead of the 8 ozs. the recipe called for and only 1/2 cup (1 stick) of butter. Scrumptious recipe!! Thank you, Danielle!!

    1. Dear Cherylz,
      Wow! Thank you for that lovely note! I love this cake so much (it’s my favorite) and am just over the moon when others also enjoy it. You’re welcome! And thank you, again, for sharing your thoughts/experience! Happy fall! ~Danielle

      1. hi , can we use fresh pumpkin instead if the canned, if yes how can we use the fresh is it steamed ir boiled and mashed or shreded ?

        1. I have not made it with fresh so I can’t give you specifics. I’d bake the pumpkin and then purée the pumpkin. But I can’t guarantee this will yield the same texture/cake.

    1. Sure! You might soak them in warm water for a few minutes before draining and adding them to the batter, but I think they’d be lovely. 🙂

    1. Hi Katie, I haven’t made it in a 9 x 13, however, no need to double the recipe. You shouldn’t need to change bake time. Check the cake sooner since a Bundt takes longer to cook. I would begin checking the cake at 25-30 minutes to be on the safe side. Another person commented that their 9×13 cake was done in 32 minutes. Hope this helps! 🙂

  33. There are items missing from your ingredient list for the frosting! It would be helpful to have them in the list instead of just in the recipe for preparation purposes. Will be making this for Thanksgiving dessert, hope all goes well 🙂

    1. They aren’t missing, they’re just in the frosting paragraph as I’m unable to make 2 separate lists in this recipe format widget. Hope you enjoy the cake. Thank you.

      1. I thought the same thing for a moment until I really read the recipe! Things are not always what they appear! Makes sense! Thank you for the explanation! Looking forward to making this tonight for a father tomorrow!?

        1. I hope you enjoy it. I adjusted the recipe list a bit to make it a little more clear (it just lists everything as a bullet point). I apologize to you both that it is confusing. I need to pay for a recipe app that allows me to make it more clear, but I have not bit the bullet yet. 🙂 I will soon. I hope you enjoy my favorite cake! 🙂

  34. Hi,
    I have made this cake and left it in 180 degrees celcious for 40 mns and then check it. The knife came out covered in wet batter. I have now left it for at least 30 mns longer, the knife still comes out moist and the cake is deflated. What am i doing wrong?


    1. I’m sorry it hasn’t cooked through for you. Without knowing your oven, what pan you’ve used, etc. I’m not able to decipher what happened with your cake. I’ve never had an issue with the cook time–did you cook it in the same type of pan, etc?

      1. Hi,
        I had put the butter in the microwave out of the fridge and also i used fresh pumpkin and a tupperware silicone mould. Ill try it again without cutting corners with the butter, really draining the boiled pumpkin and using a metal pan and ill get back to you! The taste was phenomenal though!!!
        Is there a possibility to make this into cupcakes?


        1. Ok… So tried it again! It was the butter! It was too runny so it came out completely wrong!
          Today i have made it and it is perfection!!!! Amazing recipe!

          1. I’m so glad! I thought the butter and the mould would change it since the silicon is the opposite of what metal does with heat. Hurray!!! So happy it worked out for you! 🙂 Thanks for sharing!

  35. I made this, brought it to work and now all the girls want mini ones for their October birthdays! Is it possible to make a few mini cakes with this recipe or would it change the par levels? Thank you!!!!

    1. Hurray! That’s so cute–mini ones for their birthdays. Absolutely would work. Decrease cook time and check on them (depending on size of your mini pans). There are comments here where someone shared their layered cake bake times. Have fun with the birthday celebrations!

  36. My family (and I) absolutely LOVE this cake! I made it for Thanksgiving last year, and will be making it this year again. My family talks about this cake all the time, so I have made it a few times in-between holidays too 🙂 It’s very moist and the frosting is to die for. This is a recipe I will come back to for years, thanks so much!

    1. Katie, I loved reading this and am so glad it’s one you will all continue to enjoy! Thank you for sharing with me–always makes me smile to read someone likes it as much as I do! ?

  37. The recipe sounds delicious. 😀 I’m thinking of making it into cupcakes and to make them well in advance. So what i’m wondering is have you any experience in freezing them? Without frosting naturally. 😉 or would you recommend not to?

    1. Hello! I have not tried freezing this cake, but I’d imagine it would be okay as long as the cupcake were wrapped well. 🙂

  38. I made this for my son who loves loves loves pumpkin. I never liked pumpkin until now! WOW!!! I decided to go out on a limb and I am so glad I did. This recipe came out moist and the icing is PERFECT! Thanks for sharing. My son passed up pumpkin pie for this and that use to be his all time favorite. I will be making this for thanksgiving.

  39. I used this recipe to make cupcakes for my weekly cupcake giveaway and they were a hit. I modified the icing a little…used marscapone cheese instead of cream cheese and added some ginger/ginger crystals to enhance the flavor. Now someone wants me to make them a layered cake…I’ll let you know how it turns out. This recipe is a keeper.

  40. Is it possible to cut this recipe in half for a smaller cake? If so, what kind of pan would you recommend baking in and what would the bake time be?

  41. I tried this today as a vague nod to Thanksgiving (I am in the UK). I made a half quantity in a smaller Bundt tin, using roasted butternut squash puree as pumpkins are out of the shops here now. To make a full-size cake I think I would have needed 1 1/2 medium sized butternut squashes (in case anyone else plans to try it this way). It was really delicious and enjoyed by the whole family. To us it tasted like pumpkin pie in a cake! Will definitely be making this again.

    1. Sure, just be sure not to over heat it. It only needs to be mildly warmed to make it easier to place on the cake. Enjoy!

  42. We made this delicious cake and reviewed it on our baking podcast, Preheated, in Episode 3, Baking with Joy. So delicious and a HUGE hit at my daughter’s school. Thank you for the recipe Danielle!

  43. Hi, I was wondering if I could use any cream cheese frosting recipe for frosting the cake? I was wondering because I saw a recipe that called for 3-8 ounce blocks of cream cheese but used the same amount of butter and sugar as yours did but yours only had 1-8 ounce block? I made your cake the other day and it was amazing btw! My whole family loved it and I was planning to make it again with the cream cheese frosting. 🙂

      1. Thank you!! Does it have more of a butter taste? I have seen some cream cheese frosting recipes without butter and I’m wondering what the difference is.

        1. Hmmm, it’s not exactly buttery, but it yields a lot with just the 1 block. But it does make it richer and less sugary tasting with the butter. 🙂 I’m so glad you liked the cake! Thank you for sharing. ?

  44. I am in love with anything pumpkin and cannot wait to make this cake! ❤
    Is it possible to use large eggs, since I already have them in the fridge. I would hate to go to the store just to buy XL ones. 🙂

  45. I just made this cake tonite we cut a piece and are just amazed by all the flavors of the spices wow I will be making this for any event excited to share thank you for the recipe.

  46. I made this Monday after finding your recipe for my hubby to take into work. I used a 13 x 9 pan and it was done in 35 – 40 minutes. The reviews from his co-workers were “absolutely delicious”. The frosting is essential. I also topped mine with chopped toasted Pecans. Thanks for a great recipe.

  47. Just made this in a 9×13 pan for 36 minutes. Absolutely amazing! So tender and moist. My goodness, a pumpkin spice dream! We ate it warm and I made a cinnamon spiced warmed glaze. I am using the rest of the cake to make pumpkin spiced cake balls! Thanks for an amazing recipe!

  48. Just made this as the desert for our annual seafood boil. I was perfect made exactly per the recipe. All my guests loved it! Moist and yet sturdy sponge. The touch of cinnamon in the frosting is delightful and the frosting was not too heavy. Thank you, excellent recipe.

  49. I Love this recipe! The only problem I had was when I baked it in the bundt pan, there was a very dense part on the bottom of the cake. (Turned upside it was the top). It looked like the pumpkin settled to the bottom. It tasted great but I am bewildered why this happened. Pleases help! I do plan to make it again!

  50. Thank you so much for sharing! I tried your recipe the other day and it was really good! I prefer sweet potato over pumpkin but wanted to give pumpkin a try. I’m glad I did. My family enjoyed it as well.

  51. This cake is OUTSTANDING. Took it to a Thanksgiving dinner and three people asked for the recipe – I happily passed it along! Thank you! Any recommendations for a chocolate (peppermint?) bundt?

    1. So happy you (and others) enjoyed this, Amy! I will have to try to come up with a good chocolate peppermint bundt for next year! 🙂

  52. I have a habit of making untested dishes and serving them at parties or to dinner guests – call it crazy but it’s always an adventure in flavor! I made this cake for a Christmas party we hosted at our home, and this cake was the shining star of the evening! I can easily say this was one of the tastiest, moistest (is that a word?) overall yummiest cake I’ve ever eaten, let alone made. Thank you for sharing this amazing recipe!

    1. It’s my pleasure to share recipes my family enjoys. 🙂 Thrilled you enjoyed it. I tend to do that, too–serve untested recipes. It makes it fun! Thank you for the kind words–made me smile! Have a very Merry Christmas!

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