Easy Pumpkin Cake Recipe
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Looking for a simple and frugal pumpkin cake that you can make this fall? This easy Pumpkin Cake recipe does not contain eggs, butter, or milk!
Easy Pumpkin Cake Recipe
Pumpkin cake, pumpkin pie, pumpkin cookies, pumpkin spice latte – fall is indeed the season for “pumpkin everything.” Making pumpkin goods and treats has been a tradition in our home, and I’m always on the lookout for easy and yummy pumpkin recipes to share with you.
This homemade pumpkin crazy cake recipe uses minimal ingredients and can last for up to 3 months (when frozen properly)! So get out those beautiful, bright orange pumpkins, and let’s get started!
Ingredients in Pumpkin Cake
This recipe makes 9 servings and fits in an 8×8 baking dish. If you want to serve more or want leftovers, you can double the recipe and bake it in a 9×13 pan.
- All-purpose flour. This can be replaced with all purpose gluten free flour if needed.
- Sugar. Yes, it’s a cake and it has sugar! I’ve not tried this recipe with any alternatives.
- Baking Soda and Baking Powder. This recipe uses both in place of an egg to help give the cake a nice rise.
- Salt and Pumpkin pie spice. You can make your own pumpkin pie spice if you don’t have any or use a little nutmeg and cinnamon instead and call it good!
- Pumpkin puree. Not pumpkin pie filling, just plain old pumpkin puree!
- Vegetable oil. Any mild vegetable oil will work in this recipe.
- White vinegar. This works with your baking soda to help the cake rise.
- Vanilla extract. You can use store bought or Homemade Vanilla Extract.
Fun Fact:It’s called “crazy cake” because it doesn’t use eggs, butter, or milk. I have a Chocolate Crazy Cake Recipe here!
Instructions for Making Homemade Pumpkin Cake
Preheat your oven to 350 F. Spray an 8×8-inch baking pan with non-stick cooking spray; set this aside. In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
Use a spoon to form wells in different areas around the surface of the dry ingredient mixture: two large wells and two small ones. This is meant to keep the wet ingredients separate until the water is added.
Scoop the pumpkin into one of the large wells. Pour the vegetable oil into the other large well, then the vinegar and vanilla separately into the two small wells.
Tip: Don’t know what to do with those pumpkin seeds? Give this a read: 11 Ways to Use Pumpkin Seeds.
Add the water to the bowl and mix until well combined. Next, pour the batter into the prepared baking pan.
Finally, bake the cake at 350 F for 35-45 minutes. Insert a toothpick into the center – if it comes out clean, then your pumpkin crazy cake is ready!
Cool the cake completely to room temperature, then top with the frosting of your choice. For my frosting, I use 2 cups powdered sugar and ½ teaspoon cinnamon, then I whisk in heavy cream (2 tablespoons at a time) until the desired consistency is reached.
Tip: You can use any buttercream or cream cheese frosting you like. Here’s my favorite Cream Cheese Frosting Recipe.
Pumpkin Cake Recipe
This simple recipe is perfect to enjoy the flavors of fall!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- ½ cup pumpkin puree
- 5 tablespoons vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1 cup water
Instructions
-
Preheat oven to 350F. Spray an 8x8-inch baking pan with non-stick cooking spray; set aside.
-
In a large mixing bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
-
Use a spoon to form wells in different areas around the surface of the dry ingredient mixture: two large wells and two small. This is meant to keep the wet ingredients separate until the water is added.
-
Scoop the pumpkin into one of the large wells. Pour the vegetable oil into the other large well, then the vinegar and vanilla separately into the two small wells.
-
Add the water to the bowl and mix until well combined.
-
Pour the batter into the prepared baking pan. Bake the cake at 350F for 35-45 minutes, until a toothpick inserted into the center comes out clean.
-
Cool the cake completely to room temperature, then top with the frosting of your choice.
How to Store Leftover Pumpkin Cake
The best way to store leftover pumpkin cake is to wrap it in plastic wrap and refrigerate it. The cake keeps well at room temperature or for up to five days in the fridge. You can also freeze it without frosting for up to three months.
Gluten Free Pumpkin Cake Recipe
You can replace the regular flour in this recipe with all-purpose gluten free flour to make this recipe gluten free.
What pumpkin is used for baking?
Sugar baby pumpkins (sweet or pie pumpkins) are the best for baking. I have these in my garden; they’re so easy to grow! These are smaller, slightly sweeter, and much less fibrous than carving pumpkins, making them easier to work with. Don’t use the “jack o lantern” pumpkins to make puree with as they tend to be stringy. You can also use winter squash.
More Pumpkin Recipes
- 55 Gluten-Free Pumpkin Recipes to Make This Fall
- From Scratch Pumpkin Doughnut Holes
- The Easiest Pumpkin Cream Cheese Muffins Recipe
- Eggless Pumpkin Pie Recipe
- Pumpkin Turtle Cheesecake
- Easy Pumpkin Bread Recipe
- Easy Pumpkin Cookies
- Pumpkin Cake Muffins Recipe
- Pumpkin Whoopie Pies
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What are your favorite pumpkin recipes to make? Comment below!
Merissa has been blogging about and living the simple life since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This blog post for Homemade Pumpkin Cake was originally posted on Little House Living in September 2023.
