Pumpkin Dessert Cake Recipe

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The “Pumpkin Cake” dessert cake is not only adorable, it’s easy and fun to make too! This cake is made from two bundt cakes smushed together and is perfect for any harvest party or just-cause! If you are a last-minute gal like me, you can substitute three boxes of spice-cake mix for the ingredients we’ve listed here.

This time of the year, you’ll find everything pumpkin in my house.  Figured I’m not the only one who is looking to find new pumpkin yumminess right about now!  Enjoy!

Pumpkin Dessert Cake Recipe

Rating: 51

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Pumpkin Dessert Cake Recipe


  • Cake:
  • 5 1/2 cups all-purpose flour
  • 4 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • 4 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/4 cups milk, at room temperature
  • 1 can (15 oz.) pumpkin
  • 1 tbsp. vanilla extract
  • 1 cup (2 sticks) butter or margarine, at room temperature
  • 1/2 cup vegetable oil
  • 2 1/4 cups sugar
  • 6 large eggs, at room temperature

  • Frosting:
  • 2 packages (8 oz. each) cream cheese, at room temperature
  • 1 tbsp. vanilla extract
  • Approximately 9 cups powdered sugar


  • Start by preheating the oven to 350º and greasing two 10-inch bundt cake pans with butter, cooking spray, whatever your choice. Stir together the flour, baking powder, salt, baking soda, & spices in a large bowl. In a medium size bowl, stir/blend the pumpkin, vanilla extract & vanilla until smooth. Next, choose another large bowl and beat the margarine/butter with the oil until combine (about medium speed on an electric or hand mixer). Once combined, beat the sugar in and then the eggs.

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