Autumn is officially here. The leaves are falling, the weather is getting cooler, and your pregnant belly is starting to resemble the gourds growing at the local pumpkin patch. Could there BE a theme more perfect than having a Little Pumpkin baby shower right now?
The answer is no, and I’m here to prove it. You are about to discover all of the beautiful elements that accompany a pumpkin-themed baby shower, from the rustic decorations to the delicious food options. (Pumpkin spice cake, anyone?)
Details About this Pumpkin Cake
Flavor: Like we mention above, this cake is loaded with flavor thanks to a whopping 2 cups of pumpkin puree. We add cinnamon and there’s plenty of pumpkin pie spice, too. Like in our pumpkin scones recipe, you can use store-bought pumpkin pie spice or each of those spices individually– see our recipe note below. Tangy cream cheese frosting is always a lovely pairing with pumpkin and spice flavors. Each bite truly has it all!
Texture: Like it does in this chocolate cake recipe, oil keeps the cake’s crumb soft and moist. In fact, we like to describe it as “stick-to-your-fork moist.” Our pumpkin cupcakes is essentially the same recipe, but yields a reduced quantity of batter.
Ease: This is a single layer cake, so it’s pretty easy to prepare since there’s really no assembly required. Prepping the cake batter is similar to our spice cake — make sure you have 2 mixing bowls and a 9×13 inch pan. The quarter sheet size is also convenient for transporting, storing, and serving.
How to Make Pumpkin Cake
Grease your 9×13 inch pan. You can use metal or a glass baking pan. Use 1 mixing bowl for the dry ingredients and another mixing bowl for the wet ingredients. Combine both, then spread the batter into your pan. Bake until a toothpick inserted into the center comes out clean. Cool completely, then make and decorate with the frosting. To make serving easier, refrigerate the frosted cake before slicing.
- Make Ahead Instructions: Prepare cake through step 4. Cover the cake tightly and refrigerate for up to 2 days or freeze up to 3 months. Bring to room temperature, make the frosting, frost, and serve. Frosted cake freezes well, up to 3 months. Thaw overnight in the refrigerator, bring to room temperature or serve cold.
- Special Tools: KitchenAid Hand Mixer, Glass Mixing Bowls, Glass 9×13 Baking Dish, Icing Spatula, Pumpkin Toppers, and Custom Stamped Fork
- Cupcakes: This batter yields about 24-28 cupcakes. Same oven temperature, fill the cupcake wrappers 2/3 full, and bake 18-21 minutes or until baked through. For 1 dozen cupcakes, use my pumpkin cupcakes recipe.
- Bundt Cake: This batter will fit into a 9.5 or 10 inch Bundt pan. Same oven temperature. But for ease, I suggest using my pumpkin Bundt cake recipe. Same great flavor and texture as this cake! You can leave out the chocolate chips.
- 2 Layer Cake: Pour batter evenly into two 9-inch round cake pans. Same oven temperature, bake for 25 minutes or until baked through. This frosting is enough for a 2 layer cake.
- Spices: Instead of prepared pumpkin pie spice, you can use 1/2 teaspoon each: ground nutmeg, ground cloves, ground allspice, and ground ginger.
- Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
- Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would work just fine in a pinch. If using fresh, blot out as much excess moisture as you can using a clean towel. Overall, I found the flavor better with canned. I prefer Libby’s brand for this cake.
Keep all these tips in mind and bake the best pumpkin baby shower cake!