Pumpkin Layer Cake is the ultimate fall dessert that warms your kitchen with its cozy spices and moist, tender layers. This Pumpkin Layer Cake begins with richly spiced pumpkin cake batter, layered with creamy, dreamy cream cheese frosting, and can be finished with a luscious caramel drip for extra indulgence. In about an hour, you’ll go from pantry staples to a show‑stopping centerpiece—perfect for holidays, gatherings, or just treating yourself. Soft, flavorful, and satisfying, this cake captures autumn in every bite and makes for a memorable dessert experience.
Why You’ll Love This Pumpkin Layer Cake
When you bake this Pumpkin Layer Cake, you’re signing up for layers of pumpkin‑infused comfort balanced by silky cream cheese frosting. You’ll love how the blend of cinnamon, nutmeg, ginger, and cloves complements the pumpkin’s natural sweetness. It’s easy enough for a weekday treat yet elegant enough for holiday tables. Plus, you can customize it—add caramel, pipe frosting shells, even top with little candy pumpkins for charm. With rich flavor, a touch of nostalgia, and delightful presentation, this cake is bound to become a seasonal favorite.
Ingredients
Pumpkin Cake Layers
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1 ½ cups (338 g) packed light brown sugar
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1 cup (240 ml) vegetable oil
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2 teaspoons vanilla extract
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4 large eggs
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2 cups (466 g) canned pumpkin puree
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2 ½ cups (325 g) all‑purpose flour
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1 ½ teaspoons baking powder
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1 teaspoon baking soda
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2 teaspoons ground cinnamon
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½ teaspoon ground nutmeg
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½ teaspoon ground ginger
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½ teaspoon ground cloves
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1 teaspoon salt
Cream Cheese Frosting
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16 oz (452 g) cream cheese, room temperature
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¾ cup (172 g) butter, room temperature
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10 cups (1150 g) powdered sugar
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2 teaspoons vanilla extract
Optional Toppings
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Caramel sauce (for drip or garnish)
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Candy pumpkins or other decorative toppings
Step‑by‑Step: How to Make Pumpkin Layer Cake
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Prep and preheat – Preheat your oven to 350 °F (176 °C). Grease three 8‑inch cake pans with non‑stick spray, then line each bottom with parchment paper.
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Mix wet ingredients – In a large bowl, whisk together the light brown sugar, vegetable oil, vanilla, eggs, and pumpkin puree until smooth.
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Combine dry ingredients – In another bowl, whisk the all‑purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
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Blend batter – Pour the dry mixture into the wet ingredients and stir until fully combined and smooth.
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Bake – Divide batter evenly among the three prepared pans. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.
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Cool – Let cakes rest in the pans for 2–3 minutes before transferring to a wire rack to cool completely.
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Make frosting – Using a stand mixer or hand mixer, beat the cream cheese and butter until smooth. Gradually add half of the powdered sugar and mix until silky. Stir in the vanilla, then the remaining sugar, mixing until creamy.
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Level layers – If cake tops domed, gently trim them with a serrated knife so each layer is flat.
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Assemble cake – Place the first cake layer on your serving plate. Spread ~1 cup frosting evenly on top. Repeat with the second layer and another ~1 cup frosting. Place the final layer on top.
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Frost the cake – Frost the top and sides of the cake with the remaining cream cheese frosting.
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Add caramel drip (optional) – If using caramel, let it cool to room temperature (or just slightly warmer) to avoid melting the frosting, then drizzle around the cake edge using a squeeze bottle or spoon.
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Decorate – Pipe frosting shells around the top edge, and adorn with candy pumpkins or other seasonal decorations.
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Store – Keep the cake fresh by storing it in an airtight container in the refrigerator for up to 4 to 5 days. When serving, let it sit at room temperature or serve slightly cool—not fully cold—for best flavor.
Helpful Tips
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Room‑temperature ingredients (cream cheese, butter, eggs) mix more smoothly and prevent lumps in your frosting.
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Don’t overmix the batter once flour is added—stir until just combined to ensure tender cake.
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Even batter distribution across pans helps the layers bake uniformly and reduces trimming.
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Chill slightly before slicing to get clean cuts, especially if your frosting is soft.
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Caramel temperature matters: if too warm, it runs off; if too cool, it won’t drip nicely. Aim for room‑warm, pourable caramel.
Substitutions And Variations
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Swap half the oil for applesauce to reduce fat and add moisture.
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Make it gluten‑free: use a 1:1 gluten‑free flour blend.
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For smaller cakes, bake in two 9‑inch pans or enjoy as cupcakes. Bake time for cupcakes ~18–22 minutes.
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Add chopped nuts like pecans in between layers for crunch.
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Infuse extra fall flavor by adding a tablespoon of maple syrup to the frosting.
Storage Instructions
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Refrigerate the cake in an airtight container for up to 4 to 5 days to maintain freshness.
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Before serving, bring slices to a slightly cool (not icy) temperature by resting at room temperature for 20–30 minutes.
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For long-term storage, freeze individual slices (frosting-on) in airtight, freezer-safe containers for up to 2 months. Thaw in the fridge overnight and bring to cool before serving.
Nutritional Information
Here’s the nutrition per 1 slice of Pumpkin Layer Cake:
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Calories: 869
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Sugar: 107.3 g
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Sodium: 390.6 mg
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Fat: 38.3 g
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Carbohydrates: 129.4 g
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Protein: 6.6 g
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Cholesterol: 112 mg
Keep in mind: these values include generous cream cheese frosting and optional caramel—cutting the frosting thickness or skipping caramel will reduce sugar and fat.
Serving Suggestions
This cake is a beautiful fall showpiece and pairs wonderfully with warm drinks. Here are some serving ideas:
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Serve a slice with a steaming mug of spiced chai latte or hot apple cider.
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Top slices with a light whipped cream dollop if you want something lighter than cream cheese frosting.
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Plate with a side of vanilla ice cream or a dollop of sweetened mascarpone.
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Garnish each plate with a sprinkle of ground cinnamon or crushed toasted pecans for added texture.
Frequently Asked Questions About Pumpkin Layer Cake
How do I know when the cake is done baking?
Insert a toothpick or cake tester into the center of each layer—if it comes out clean or with a few moist crumbs, the cake is done (around 18–23 minutes). If batter sticks to the toothpick, give it another 2–3 minutes and check again.
Can I make this cake ahead of time?
Absolutely! Bake your layers a day ahead, wrap them tightly and refrigerate. Make the frosting the next day, assemble, decorate, and refrigerate. It actually tastes better when flavors meld overnight.
What if I only have one 9‑inch pan?
Bake the layers one at a time—you may need to split the batter into thirds and bake in batches, watching the bake time closely. Or bake in a 9×13 pan and cut it into layers (note: that will change baking time).
Can I reduce the sugar?
You can try reducing the powdered sugar in the frosting by 1–2 cups, but the frosting will be softer. Similarly, slicing back a bit of the brown sugar will lighten sweetness (and calories), but only slightly modifies flavor—the spices and pumpkin still shine.
Can I freeze this cake?
Yes! Freeze whole layers wrapped tightly in plastic wrap and foil, or freeze fully frosted slices in airtight containers for up to 2 months. Thaw overnight in the fridge.
Conclusion
Thank you for baking along with me! I hope you enjoy this Pumpkin Layer Cake as much as I do—it’s a cozy, flavorful, and surprisingly easy dessert that delivers big on both taste and wow factor. Whether you’re making it for a festive gathering, a cozy night in, or a fall season treat, it never fails to bring smiles. It’s moody in the best way—warm, spiced, and comforting. I’m so glad you’re part of our food‑loving community and can’t wait for you to experience every luscious layer. Happy baking
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Pumpkin Layer Cake
- Total Time: 1 hour
- Yield: 12 slices 1x
Description
This moist and flavorful Pumpkin Layer Cake is stacked with spiced pumpkin cake layers and topped with rich cream cheese frosting. A perfect fall dessert that’s festive, easy to make, and full of cozy flavor.
Ingredients
Pumpkin Cake Layers:
1 ½ cups packed light brown sugar (338g)
1 cup vegetable oil (240ml)
2 teaspoons vanilla extract
4 large eggs
2 cups canned pumpkin puree (466g)
2 ½ cups all-purpose flour (325g)
1 ½ teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 teaspoon salt
Cream Cheese Frosting:
16 ounces cream cheese, softened (452g)
¾ cup butter, softened (172g)
10 cups powdered sugar (1150g)
2 teaspoons vanilla extract
Optional Toppings:
Caramel sauce
Candy pumpkins
Instructions
-
Prep and preheat – Preheat your oven to 350 °F (176 °C). Grease three 8‑inch cake pans with non‑stick spray, then line each bottom with parchment paper.
-
Mix wet ingredients – In a large bowl, whisk together the light brown sugar, vegetable oil, vanilla, eggs, and pumpkin puree until smooth.
-
Combine dry ingredients – In another bowl, whisk the all‑purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
-
Blend batter – Pour the dry mixture into the wet ingredients and stir until fully combined and smooth.
-
Bake – Divide batter evenly among the three prepared pans. Bake for 18–23 minutes, or until a toothpick inserted in the center comes out clean.
-
Cool – Let cakes rest in the pans for 2–3 minutes before transferring to a wire rack to cool completely.
-
Make frosting – Using a stand mixer or hand mixer, beat the cream cheese and butter until smooth. Gradually add half of the powdered sugar and mix until silky. Stir in the vanilla, then the remaining sugar, mixing until creamy.
-
Level layers – If cake tops domed, gently trim them with a serrated knife so each layer is flat.
-
Assemble cake – Place the first cake layer on your serving plate. Spread ~1 cup frosting evenly on top. Repeat with the second layer and another ~1 cup frosting. Place the final layer on top.
-
Frost the cake – Frost the top and sides of the cake with the remaining cream cheese frosting.
-
Add caramel drip (optional) – If using caramel, let it cool to room temperature (or just slightly warmer) to avoid melting the frosting, then drizzle around the cake edge using a squeeze bottle or spoon.
-
Decorate – Pipe frosting shells around the top edge, and adorn with candy pumpkins or other seasonal decorations.
-
Store – Keep the cake fresh by storing it in an airtight container in the refrigerator for up to 4 to 5 days. When serving, let it sit at room temperature or serve slightly cool—not fully cold—for best flavor.
Notes
For cupcakes, bake 18–22 minutes in liners.
Use a 9×13 pan if you don’t have layer pans.
Room temperature ingredients help create a smoother batter and frosting.
Let caramel cool before drizzling for best results.
The cake is best served slightly cool—not straight from the fridge.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 869 kcal
- Sugar: 107.3 g
- Carbohydrates: 129.4 g
- Protein: 6.6 g