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Pumpkin Pudding Cake with Cinnamon Cream Cheese Frosting

Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 9 (makes one 8x8-inch cake)
Course: Cake, Dessert
Cuisine: American

Ingredients
  

Dry Ingredients
  • 150 g 1¼ cups cake flour
  • 150 g ¾ cup granulated sugar
  • 1 box 96 g / 3.4 oz pumpkin spice instant pudding mix — substitute vanilla if unavailable
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine salt
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground clove
Wet Ingredients
  • 2 large eggs room temperature
  • 120 g ½ cup sour cream
  • 120 mL ½ cup vegetable oil
  • 120 mL ½ cup whole milk
  • 1 tsp vanilla extract
  • 120 g ½ cup pumpkin purée (not pumpkin pie filling)
Cinnamon Cream Cheese Frosting
  • 225 g 8 oz cream cheese, softened
  • 115 g ½ cup unsalted butter, softened
  • 200 g about 1½ cups powdered sugar, sifted
  • 1 Tbsp ground cinnamon
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • 8x8-inch metal baking pan Light-colored metal bakes most evenly – avoid glass for best texture
  • Parchment paper Line the bottom and sides so the cake lifts out easily once cooled
  • Two medium mixing bowls One for dry ingredients, one for wet
  • Whisk
  • Rubber spatula
  • Fine-mesh sifter Sift powdered sugar before adding to frosting for a smooth, silky finish
  • wire cooling rack

Method
 

Prep
  1. Preheat oven to 350°F (177°C).
  2. Grease and line an 8×8-inch light-colored metal baking pan with butter, dust with flour, and tap out the excess. Line the bottom with parchment paper.
Mix Dry Ingredients
  1. In a medium bowl, whisk together 150 g (1¼ cups) cake flour, 150 g (¾ cup) granulated sugar, 1 box (96 g / 3.4 oz) pumpkin spice instant pudding mix, 1 tsp baking powder, ½ tsp baking soda, ½ tsp fine salt, 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground ginger, and ¼ tsp ground clove until well combined.
Mix Wet Ingredients
  1. In another bowl, whisk together 2 large eggs, 120 g (½ cup) sour cream, 120 mL (½ cup) vegetable oil, 120 mL (½ cup) whole milk, 1 tsp vanilla extract, and 120 g (½ cup) pumpkin purée (not pumpkin pie filling) until smooth.
  2. Combine
  3. Pour the wet mixture into the dry ingredients.
  4. Fold gently with a rubber spatula until no flour streaks remain — the batter will be thick and silky. Avoid overmixing for the softest texture.
Bake
  1. Spread the batter evenly into the prepared pan and smooth the top.
  2. Bake at 350°F for 20 minutes, then reduce the oven temperature to 325°F (without opening the door) and continue baking for 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  3. Cool completely on a wire rack before frosting.
Make the Cinnamon Cream Cheese Frosting
  1. Sift 200 g (about 1½ cups) powdered sugar before starting.
  2. In a mixing bowl, beat together 225 g (8 oz) softened cream cheese and 115 g (½ cup) softened unsalted butter until smooth and creamy.
  3. Gradually add the powdered sugar, mixing on medium speed until fully incorporated.
  4. Beat in 1 Tbsp ground cinnamon, 1 tsp vanilla extract, and a pinch of salt until fluffy and spreadable.
Frost and Serve
  1. Spread the frosting generously over the cooled cake or pipe decorative swirls if desired.
  2. Slice, serve, and enjoy that ultra-soft pumpkin velvet crumb with silky cinnamon cream cheese frosting.
Tips & Tricks:
  1. Velvet Texture: The two-step bake (starting at 350°F, then lowering to 325°F) is the secret to this cake’s melt-in-your-mouth texture. The higher heat gives it lift, while the lower heat sets the crumb slowly for that soft, velvety feel.
  2. Pan Choice: For even baking and the best golden edges, use a light-colored metal pan. Glass pans can cause uneven browning or soggy centers.
  3. Smooth Frosting Tip: Always sift your powdered sugar before mixing — it makes the frosting silky-smooth and bakery-perfect.
  4. Flavor Balance: That pinch of salt in the frosting keeps it from being too sweet, while the cinnamon deepens the pumpkin spice flavor beautifully.

Notes

Storage & Make-Ahead
• At room temperature: Store in an airtight container for up to 1 day.
• Refrigerated: Keeps up to 4 days. Serve slightly chilled for defined frosting edges, or at room temperature for softer, velvety centers.
• Make ahead: Frosting can be made 1–2 days in advance and stored covered in the refrigerator. The cake itself can be baked a day ahead and frosted before serving.
• Freezing: Unfrosted cake can be frozen (well-wrapped) for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before frosting. Frosting also freezes well for up to 1 month — stir before using.