Pumpkin Cake with Cinnamon Glaze

This homemade pumpkin cake is a two-layer pumpkin dessert layered with lightly sweetened whipped cream and finished with a warm cinnamon glaze. It’s a family favorite Thanksgiving cake—and a delicious alternative to pumpkin pie.

This pumpkin cake is from my mom’s arsenal of recipes – yep, the shelves of generations of recipes in varying formats, including my Grandma’s recipe box that is probably 250x stuffed beyond capacity. So, just know this one is good, so it’s no surprise that it’s a go-to Thanksgiving Cake for our family table and for VERY good reason!

Pumpkin Cake

Pumpkin cake is often mistaken for pumpkin bread, but the two are different. Whereas pumpkin bread is soft but a little dense, cake is lighter and more airy. Pumpkin cake also has a more delicate crumb and is typically served as a dessert rather than a quick bread. This pumpkin cake really is a recipe of its own.

Why You’ll Love This Pumpkin Cake

I’m not entirely sure where the magic in this cake lies. Is it the always moist and delicious pumpkin cake layers? Good chance. But, maybe it’s in the homemade whipped cream, which never ceases to wow first-timers. But, probably, it’s in the cinnamon glaze – an odd mix of hot whipping cream, powdered sugar, and cinnamon.

In fact, I’m a little embarrassed to tell you (because I probably should’ve shared this pumpkin cake recipe with you back when I started this blog in 2012!), but it’s this cinnamon glaze recipe that’s in my Mexican Chocolate Cake recipe. Yep, this delectable magic has been in my back pocket for that long. So, please accept my apologies for taking so long to get around to sharing it.

Why This Is Our Favorite Thanksgiving Cake

So as I mentioned above, this pumpkin cake (not any other version) is our family’s favorite Thanksgiving cake. My mom almost always makes her delectable pies, but occasionally we switch it up with this cake OR I make it for other fall celebrations, including Friendsgiving!

Since celebrations like this can be a challenge in doing too much in a single day, I share below how you can make most of this ahead of time and assemble later on.

Pumpkin Cake Ingredients

Pumpkin Cake

• flour
• baking powder
• baking soda
• salt
• cinnamon
• ground cloves
• sugar
• brown sugar
• shortening
• buttermilk
• pumpkin puree
• eggs

Whipped Cream

• whipping cream
• powdered sugar

Cinnamon Glaze

• powdered sugar
• cinnamon
• whipping cream

How to Make Pumpkin Cake

Prep the Pan

Any 9-inch round cake pans will do, but I do really love having a pan with a removable bottom for layer cakes. No matter the pan, however, just make sure to butter/grease sufficiently, so the cake doesn’t stick to the pan.

Combine Dry Ingredients

Combine the flour, baking powder, baking soda, salt, spices, sugar, and brown sugar in a large bowl or the bowl of a stand mixer.

Add in Wet Ingredients

Then add in the softened shortening, buttermilk, pumpkin puree, and eggs.

Quick note. I hardly ever have buttermilk on hand. You’ll want to take ½ cup of milk and add 1 teaspoon of lemon juice or light vinegar. Let it sit for a few minutes and it’ll curdle. No need to stress or have to figure out what to do with leftover buttermilk.

Pour Batter into Pans

Divide the batter evenly between the two greased pans.

Bake and Cool

Bake your cakes at 350ºF for a half hour. Let the cakes cool completely on a wire rack. I like using a wire rack for faster cooling, but place the cakes bottom-side down so the rack doesn’t leave lines on the top of the cake.

Make the Whipped Cream

Measure 5 tablespoons of the whipping cream for the glaze. Set it aside. Beat the rest of the whipping cream to make whipped cream.

You can see a step by step in my alcohol infused whipped cream recipe. And I haven’t tried it, but I’m 99.9% sure an alcohol infused whipped cream would be delectable in this recipe.

Make the Warm Cinnamon Glaze

And then there’s the cinnamon glaze—a super simple mix of powdered sugar, cinnamon, and hot whipping cream.

This cinnamon glaze is what makes this pumpkin cake special. It’s simply powdered sugar, cinnamon, and hot whipping cream, but pouring it over the assembled cake while it’s still warm gives you that glossy, sweet, cinnamon-spiced finish. I can’t begin to explain how good it is; you’ll have to just try it yourself.

Assemble the Cake

Place one cake layer on your serving plate/platter. Spread ½ cup whipped cream on top – no need to spread to the edges. Top with second cake layer. Pour the warm cinnamon glaze over the cake and let it cool and set before serving.

How to Store Pumpkin Cake

Hah. Yeah, who am I to think you’ll want to throw this cake together while handling a whole Thanksgiving dinner? Or maybe you’re taking dessert to someone else’s home. While you could assemble the cake ahead of time and bring it over, I like the less-stressful option of assembling it when you’re ready to serve.

The easiest option is to make the cake layers 1–3 days ahead. Let them cool completely, wrap them tightly, and refrigerate until you’re ready to assemble the cake.

You can also freeze the cake layers for up to 3 months. Wrap each cooled layer tightly and place them in a freezer-safe bag or container. When you’re ready to use them, let the layers thaw completely at room temperature before assembling.

I recommend making the whipped cream and cinnamon glaze closer to serving time. The whipped cream can be made up to a day ahead, but it’s best when it’s fresh. The cinnamon glaze comes together in just a few minutes, so I make it right before assembling the cake and drizzle it over while it’s still warm.

If you need to assemble the entire cake ahead of time, you can do so up to 24 hours before serving. Refrigerate the assembled cake and let it sit at room temperature briefly before serving.

FAQs

Can I make pumpkin cake ahead of time?

You can easily make the cake layers ahead of time. Cover them at room temp for up to one day or refrigerate up to 3 days before assembling. Whipped cream and cinnamon glaze are best made just before assembling. The whole cake can easily be assembled up to 24 hours ahead of time. Let it come to room temperature before serving.

Can I freeze pumpkin cake?

Yes. Cake is easy to freeze. Wrap the cake layers individually and freeze them for up to 3 months. Allow time to defrost before assembling.

Can I use canned pumpkin puree?

Yes. That’s the easiest and best way to make this recipe. Be sure you aren’t using pumpkin pie filling–it’s not the same thing.

Can I make pumpkin cake without buttermilk?

Yes. You’ll want to make a quick substitute. You’ll want to take ½ cup of milk and add 1 teaspoon of lemon juice or light vinegar. Let it sit. It’ll curdle a bit and be a fine substitute for the buttermilk. See my buttermilk hack here.

How should I store pumpkin cake?

Once you’ve assembled the cake, it’s best to refrigerate it if you won’t be eating it within an hour or so.

How long does pumpkin cake last?

The cake layers are fresh for up to 3 days stored in the refrigerator. They can last up to three months if you freeze them!

Once assembled, the whole cake is good for up to 5 days. The whipped cream will start to deflate, however, so store it carefully!

What makes this different from pumpkin bread?

Pumpkin cake is lighter and softer than pumpkin bread, with a more delicate crumb. This version is also layered with homemade whipped cream and finished with a cinnamon glaze, making it much more of a dessert than a quick breakfast-style pumpkin bread.

What can I serve with pumpkin cake?

This pumpkin cake is rich enough to stand on its own, so you don’t need much alongside it. If you want to add something, a little extra whipped cream is perfect. Vanilla or cinnamon ice cream would also work, although I’d keep the portion small so it doesn’t compete with the cake and cinnamon glaze.