When the weather turns cooler, the kitchen needs a good pumpkin recipe and this cake does not disappoint. It’s moist, full of spice, and so good you might need to hide away a few pieces for yourself! It’s packed with spice and is sweetened with both white and brown sugars.

Pumpkin is good for you!

Pumpkins were originally cultivated by Native Americans and are a great source of vitamins A and C, as well as fiber. They’re good for us, even when baked into something as decadent as this one-bowl cake.

Cake Notes

Bake the cake in a 13-by 9-inch pan, and if you like to bake ahead, you can freeze the cake right in the pan. As for the icing, use the whole recipe for a generous topping. But if you like less icing and more of a glaze, cut the icing recipe in half and spread it over the warm cake until it sets.