from scratch pumpkin spice cake
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Pumpkin Spice Cake

A homemade, Amish recipe for layered Pumpkin Spice Cake. This completely from-scratch cake is topped with cream cheese frosting and chopped nuts.
Prep Time30 mins
Cook Time22 mins
Total Time52 mins
Course: Dessert
Cuisine: American
Servings: 15
Calories: 620kcal


  • 1/2 cup shortening or butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs beaten
  • 2 1/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1 cup solid-pack pumpkin
  • 3/4 cup milk

For the frosting:

  • 12 ounces cream cheese softened
  • 1 cup plus 2 tablespoons butter , softened
  • 5 1/4 cups powdered sugar confectioner's sugar
  • 1 1/2 tablespoons vanilla extract
  • 1 cup chopped pecans optional, for topping


  • Preheat the oven to 350 degrees.
  • In a stand mixer, cream the shortening, then gradually add the sugar and continue creaming until it is light and fluffy. Blend in the eggs.
  • In a separate bowl, sift together the flour, baking powder, soda, salt and spices. Set aside.
  • In a small bowl, whisk together the pumpkin and milk.
  • Add the dry ingredients alternately with the pumpkin mixture to the egg mixture, beginning and ending with dry ingredients.
  • Grease and flour two 9" round cake pans. Pour the batter into the prepared pans, dividing equally.
  • Bake the cakes in a 350 degree oven for 20-22 minutes or until the top center of the cake bounces back when you touch it.
  • While the cake is baking, prepare the cream cheese frosting.
  • Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2 minutes. With the mixer on low speed, add the powdered sugar, 1/2 a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 3 minutes.
  • Place one cake down on a cake plate. Frost the top of this cake with a thick layer of frosting.
  • Then place the second cake on top of the frosted layer.
  • Frost the top and sides of the cake, getting the frosting as even as possible.
  • If desired, press the chopped pecans around the outside of the cake immediately after frosting.
  • Store the cake in the refrigerator.



*In place of the pumpkin pie spice, you could use 1/2 teaspoon each of ginger and nutmeg.


Calories: 620kcal | Carbohydrates: 76g | Protein: 5g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 83mg | Sodium: 390mg | Potassium: 209mg | Fiber: 1g | Sugar: 60g | Vitamin A: 3285IU | Vitamin C: 0.7mg | Calcium: 88mg | Iron: 0.9mg