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Pumpkin Spice Cake

  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Servings: 6 to 8
  • Course: Dessert

Enjoy the tasty flavor of pumpkin all season long with this decadent Pumpkin Spice Cake recipe! See how easy it is in our video here.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Bake this Pumpkin Spice Cake in a Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining and the cakes will slide out with ease.


  • For the Cake: 
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 cup vegetable oil
  • 5 eggs
  • 2 cups pumpkin puree
  • 2 Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining
  • For the Cream Cheese Frosting: 
  • 3 cups cream cheese
  • 6 cups sifted powdered sugar
  • 3 tablespoons heavy whipping cream


Step 1

PREHEAT the oven to 350°.

Step 2

MIX together the flour, sugar, baking soda, baking powder, nutmeg and cinnamon in a large bowl until combined and set aside.

Step 3

WHISK together the vegetable oil, eggs and pumpkin puree until completely combined and pour it into the dry ingredients bowl and mix in completely.

Step 4

POUR the batter evenly into 2 separate Reynolds® Bakeware Non-Stick Cake Pans with Parchment Lining.

Step 5

BAKE at 350° for 30 minutes or until the top is lightly brown and the center is firm and

Step 6

REMOVE the cake from the pans after they have been cooled to room temperature and then peel off the parchment paper.  Set the cakes aside.

Step 7

WHIP the cream cheese on high speed in a standing mixer with the paddle attachment until it is light and fluffy, about 5 minutes.

Step 8

ADD in the powdered sugar and heavy cream and mix on low speed until incorporated and then mix on high speed for 2 minutes.

Step 9

ICE the double layered cake on the sides and top until the cream cheese frosting is gone.

Step 10

SERVE at room temperature.

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