Pumpkin Cake

Easy Pumpkin Cake
Happy Labour Day everyone! Even though I’ve lived in the UK where Labour Day isn’t celebrated for over twenty years now and the official first day of the season is twenty days away, September 1st always signals the start of fall for me. And as I’m actually in Canada as I write this, I’m definitely in the spirit of things this year! The leaves are just starting to change colour here in Ontario, and the weather is gorgeous. In celebration, I thought I would publish one of my favourite pumpkin recipes, my friend Heather’s pumpkin cake.

This recipe makes two 13 x 9 inch cakes and I often make it in disposable aluminum cake pans so I can give one away to a friend or neighbour without worrying about the pans. I usually wash these ‘disposable’ pans and use them at least two or three times, so although it isn’t my most environmentally friendly choice, I figure it’s worth it to be neighbourly!

Pumpkin Cake full

This cake tastes great plain or simply dusted with confectioner’s sugar, but I often frost it with Cream Cheese frosting. There’s something about the sweet cream cheese combined with the pumpkin that makes it really extra special. Of course there is no reason that you could not bake this cake in two round layer cake pans and frost it to make one big celebration cake; you just might need to adjust the baking time a little bit.

Pumpkin Bread

Pumpkin Cake

Makes two 13 x 9 inch pans
(about 9 to 12 servings each)

4 eggs (free range, pastured or organic if possible)
2 cups white sugar
1 cup oil (I use sunflower or mild olive oil)
1¾ cups pureed pumpkin
(I use Libby’s; please make sure you do not use pumpkin pie filling)
3 cups all purpose (plain) flour
1 teaspoon cinnamon
2 teaspoons nutmeg
2 teaspoons baking soda
2 teaspoons baking powder
2 cups raisins or chopped nuts (optional, but very nice!)

Preheat the oven to 350ºF (170ºC or 160ºC for a fan oven). Grease and flour two 13 x 9 inch pans.

Mix the eggs, sugar, oil and pumpkin together in a medium bowl.

Sift the flour, cinnamon, nutmeg, baking soda and baking powder into a large bowl. Stir in the raisins or nuts, if using.

Add the wet ingredients to the dry ingredients and mix thoroughly. Divide between prepared pans.

Bake for 30 to 40 minutes, or until a skewer inserted in the centre of the cakes comes out clean.

Remove from the oven and allow to cool before slicing. If desired, frost with Cream Cheese Frosting when completely cool.

Shared with the October Fall Link Party at Design Thoughts Blog.

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Article by April Harris

April has written 1291 great articles for us.
April is a writer, recipe developer, frequent traveller and blogger sharing travel, food, and style. Based in the south of England, April is a British Canadian who is passionate about family, hearth and home, healthy living (with treats!) and the transformative power of travel.
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