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frosted pumpkin cake

Pumpkin Spice Cake with Butter Frosting

Pumpkin cake made with fresh pumpkin and butter frosting

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings 20
Calories 235 kcal


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 cups cooked fresh pumpkin, mashed
  • 1-1/2 teaspoons pure vanilla extract

Butter Frosting

  • 1 stick salted butter
  • 1 teaspoon pure vanilla extract
  • 3 cups powdered sugar


How to Cook a Pie Pumpkin

  1. Cut the top off of a pie pumpkin.

    how to prepare a pumpkin for boiling
  2. Cut the pumpkin into two halves.

  3. Scrape out the seeds and stringy part of the inside of the pumpkin.

  4. Set the seeds aside in a cup or bowl.

  5. Pour water into a large pot, half-full.

  6. Add the two pumpkin halves to the water and heat to boiling.

  7. Boil approximately 20 minutes (or until pumpkin is soft when cut through with a knife).

  8. Scoop out the pumpkin into a bowl and cool at room temperature.

  9. Discard the outer part of the pumpkin.

Pumpkin Spice Cake

  1. Preheat oven to 350°F.

  2. Grease a 9x13-inch glass pan.

  3. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl and whisk together, then set aside.

  4. Mix the vegetable oil, eggs, brown sugar, granulated sugar, cooled pumpkin, and vanilla extract in a separate bowl.

  5. Add the vegetable oil mixture to the dry ingredients and mix together until smooth.

  6. Pour into the greased baking dish, and bake for 30-35 minutes.

  7. Test it at 30 minutes by putting a toothpick in the center of the cake.

  8. If the toothpick looks clean, the cake is done.

  9. Cool the cake on a hot pad or trivet.

Butter Frosting

  1. Soften butter in the microwave by using the defrost method.

  2. Add the vanilla extract.

  3. Mix in the powdered sugar with a hand mixer on low (carefully so that the sugar doesn't scatter everywhere) a little at a time.

  4. Beat at medium to high speed for 2 minutes after the butter, vanilla, and powdered sugar are mixed well.

  5. Spread the frosting onto the cooled pumpkin cake.

  6. The cake is easier to slice when it has set for an hour or more in the fridge.

  7. But if you can't wait, go ahead and enjoy a piece of warm pumpkin spice cake freshly topped with butter frosting.

Recipe Notes

Assuming that you have butter, oil, and spices on hand, the estimated cost of this recipe is $7.00.