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Warm and Inviting Fall decor color scheme with copper, burgundy, deep plum purple, burnt orange and white. A simple and cozy Autumn home.

Pumpkin Spice Cake with Cream Cheese Frosting

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Author Kristen | Ella Claire & Co.



  • 2 1/2 cups sugar
  • 1 cup vegetable or canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 1 tsp. cinnamon
  • 1/4 tsp. cloves
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 2 tsp. baking soda
  • 1 can (15 oz) pumpkin puree


  • 1/2 stick butter room temp
  • 4 oz. (1/2 block) cream cheese room temp
  • 4 cups powdered sugar
  • 3 1/2 T whole milk
  • 1 tsp. vanilla


  1. Preheat oven to 350 degrees. Combine flour, spices, baking soda and salt in a bowl and set aside. In a mixing bowl (I use a mixer), beat together oil and sugar. Add eggs one at a time and beat until well combined. Alternate adding dry ingredients and pumpkin puree to the egg mixture, beating well.
  2. Pour into a well greased (I use the baking spray that has flour in it) bundt pan. Bake for 60 to 65 minutes or until toothpick comes out clean. Let cool before drizzling with icing.
  3. For icing, whip butter and cream cheese together in mixer. Alternate adding powdered sugar and milk until well combined and nice and creamy. Add vanilla. Drizzle on top of cooled cake.