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Pumpkin Layer Cake
(20 Votes)
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- SERVES
- 12
- COOK TIME
- 20 Min
Once you've tried this Pumpkin Layer Cake, you'll agree that pumpkin recipes aren't just for Halloween. It's so special, you'll want to make it all year long. This pumpkin cake recipe is made from scratch, so you know you're making something you can be truly proud of. Feel free to pair it with your favorite pumpkin drink for a fall meal you're never going to forget.
What You'll Need
- 3 eggs
- 1 cup granulated sugar, plus extra for sprinkling
- 2/3 cup canned 100% pure pumpkin (not pie filling)
- 1 teaspoon lemon juice
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts plus extra for garnish
- 1 1/4 cups confectioners' sugar, divided
- 1 (8-ounce) package cream cheese, softened
- 4 tablespoons (1/2 stick) butter, softened
- 1/2 teaspoon vanilla extract
What to Do
- Preheat oven to 375 degrees F. Grease and lightly flour a 10- x 15-inch rimmed baking sheet.
- In a large bowl, combine eggs, 1 cup granulated sugar, the pumpkin, lemon juice, flour, baking powder, cinnamon, ginger, nutmeg, and salt; mix with an electric mixer until smooth. Pour onto prepared baking sheet. Sprinkle 1/2 cup walnuts over batter. Bake 12 to 15 minutes, or until a toothpick inserted in center comes out clean.
- Meanwhile, sprinkle a dish towel with 1/4 cup confectioners' sugar. Run a knife around edge of baking sheet to loosen baked cake, invert cake onto towel, and let it cool slightly. Remove baking sheet then allow cake to cool completely.
- Meanwhile, place remaining confectioners' sugar, the cream cheese, butter, and vanilla extract in a medium bowl; beat until smooth.
- Cut cake crosswise into thirds, turning pieces nut-side up. Spread filling onto each of the 3 pieces of cake, dividing it evenly. Sprinkle a little granulated sugar on a serving tray (to keep cake from sticking). Place one layer on prepared tray then stack remaining layers over it. Sprinkle extra walnuts on top. Chill, then slice.
Notes
- Need more great fall dishes like this fabulous pumpkin cake recipe? You'll find plenty more in our collection of 30 Perfect Pumpkin Recipes!
- Plus, if you're looking for other ways to top off this easy pumpkin cake, be sure to check out our collection of Homemade Frosting Recipes: 17 Frosting Recipes for Cakes, Cupcakes, and More.
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Nutritional InformationShow More
Servings Per Recipe: 12
- Amount Per Serving % Daily Value *
- Calories 288
- Calories from Fat 133
- Total Fat 15g 23 %
- Saturated Fat 6.8g 34 %
- Trans Fat 0.2g 0 %
- Protein 4.2g 8 %
- Amount Per Serving % Daily Value *
- Cholesterol 77mg 26 %
- Sodium 283mg 12 %
- Total Carbohydrates 36g 12 %
- Dietary Fiber 1.1g 4 %
- Sugars 30g 0 %
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gwynnedd1899 3110609
Nov 25, 2016
I made this for two Thanksgiving dinners. All 15 people loved it. I doubled the filling recipe to make it look like the picture. I must add a caveat. I grew REAL cooking pumpkins in my back yard and used that. The stuff you buy in a can at the store is SQUASH. They can get away with calling it pumpkin because they are the same genus (Latin name for squash) but squash are easier to process than real cooking pumpkins. It makes all the difference in the world.
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animaldoc1998 8667504
Nov 25, 2015
Very good and easy!! I was worried but shouldn't have been. The layers are very thin, the reason for such a small amount of flour. Will be making this again!!!
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dorish1927 5993139
Oct 18, 2014
Honestly, if people would read through a recipe carefully before making it, there wouldn't be so many questions. The test team had to repeat the answer about the flour amount numerous times, so perhaps it would be a good idea to read all the reviews.
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K C CHEF
Oct 04, 2014
I would use a cool whip frosting made with a pie filling...
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kylerstern 5717316
Oct 02, 2014
Would like to know the correct amount of flour. Want to bake this soon.
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Test Kitchen Team
Oct 02, 2014
Hello! 1/2 cup is the correct amount of flour. This cake has a light and fluffy texture. Enjoy!
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kay 12
Oct 02, 2014
looks good and sounds good.... But only 1/2 c Flour???? Please respond, others have asked
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ddzastoupil 8697004
Oct 01, 2014
what is the amount of flour?
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Test Kitchen Team
Oct 02, 2014
Hello! There is a 1/2 cup of flour used in this recipe. Enjoy!
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whosyournana 9622226
Oct 01, 2014
the absolutely BEST sub for the traditional pumpkin role!! & my baby boy will be able to get the extra cream cheese icing (filling) he so enjoys.
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ndanks522 3982489
Oct 01, 2014
is the amount of flour correct....1/2 cup doesn't seem enough for a sheet cake ?
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Steve
Oct 21, 2016
ndanks --- MAKE IT ONCE AND FIND OUT!!!!!!!!!!
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ndanks522 3982489
Oct 01, 2014
The picture looks great....is the amount of flour correct?....1/2 cup seems a small amount for a sheet sized cake ?
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ddzastoupil 8697004
Oct 01, 2014
what is the amount of flour?
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Test Kitchen Team
Oct 02, 2014
Hi there! Yes, 1/2 cup of flour is correct. The pumpkin and the 3 eggs gives this Pumpkin Layer Cake a fluffy, light cake texture. Enjoy!
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mariletterman 8039354
Oct 29, 2013
I agree, I need a picture. The instructions are very vague. Cut in thirds? How does that work? The ingredients sound very good, but I need a picture to be able to put it together correctly.
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joycea112 6516249
Oct 27, 2013
I need a photo before I can bake this cake. (I am a visual person, and it just makes it easier...) Please provide a photo soon. I'd like to make this for Thanksgiving...
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Test Kitchen
Aug 16, 2011
Thanks for catching that! We've now updated the recipe with the correct instructions.
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kylerstern 5717316
Oct 02, 2014
How do I get the updated recipe?
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Test Kitchen Team
Oct 03, 2014
Hi there! The recipe on the page is the updated version. Enjoy! :)
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billie317718
Aug 16, 2011
Sprinkle extra what where? Where is the rest of this recipe?
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