Fabulous Fall Pumpkin Spice Cake

fabulous fall pumpkin spice cake

{Correction Notice! If you have looked at this recipe before November 1, 2013, please note that I left an ingredient out of the recipe. The recipe that is listed below is now correct as is the downloadable version.}

Yesterday our family celebrated our son’s 14th birthday. While it’s hard to believe he is that old, I feel so blessed to see how God is growing him to become the young man he needs to be.

Harrison did not want a huge party. He was content to go to one of our favorite pizza places for dinner. His one request, though, was that I bake him a Pumpkin Spice Cake for his birthday cake.

Harrison birthday cake

This Pumpkin Spice Cake is one I first made a few years ago. I made it for the first time this year just a few weeks ago, and we were reminded how much we love this cake. I’m not much of a bake from scratch kind of girl, so I love the simplicity of this cake. It’s amazing how just a few ingredients mixed together can make such a fabulously delicious cake.

If you are looking for a great fall dessert, I highly recommend you give this Pumpkin Spice Cake a try.

Recipe for Pumpkin Spice Cake:

{Print Recipe}


  • 2 c. flour
  • 2 c. sugar
  • 1 tsp. salt
  • 3 tsp. cinnamon
  • 2 tsp. baking soda
  • 1 1/2 c. cooking oil
  • 1 15 oz. can of pureed pumpkin (not pumpkin pie filling)
  • 2 eggs, beaten
  • 2 tsp. vanilla
  • 1 can of cream cheese icing


  1. Preheat oven to 350 degrees F
  2. Coat 9×13 pan with baking spray
  3. Mix dry ingredients
  4. Add in oil, beaten eggs, pumpkin, and vanilla
  5. Bake at 350 degrees for about 30 minutes or until done
  6. Top with your favorite cream cheese icing
  7. Garnish with nuts if desired

cake batter


cake out of oven

Doesn’t it look yummy?

finished cake

What is your favorite fall dessert?

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    1. Funny you should ask that, Ann! As I was typing in the recipe, I realized when I made it, I used baking powder, not baking soda. But the original recipe I adapted this from said use the baking soda. I used all-purpose flour. I’m not a baker so I don’t know if that makes a difference or not. But, my cake still tasted fine. Any advice here would be greatly appreciated. 🙂

      1. I Googled “pumpkin spice cake” and saw a variety of recipes. Martha Stewart’s recipe did, indeed, call for the soda instead of the baking powder. Since I mixed up the dry ingredients today, per your recipe, I’m anxious to try it. Thinking that sans the baking powder, it’ll be more dense and banana bread-like. Will let you know!
        I found a recipe for homemade brownie mix and mixed up the dry ingredients today, as well. Another dry mix I like is one called Cranberry Hootycreeks (cookies), which has oatmeal, pecans, white baking chips and dried cranberries combined with traditional cookie ingredients. Thinking of making up mixes like this for Christmas gifts.

        1. Ann, you are right. When I made it “correctly” using the soda, it was a denser cake. The one I made that I featured here was a little lighter.

          I’d love to get your recipe for the brownie mix and cookies. They sound delicious!

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