Another pumpkin recipe? Yes—sorry about that. Lately I’ve been on a pumpkin streak, likely fueled by sleep deprivation and hormonal cravings. Which is how I ended up baking one pumpkin dessert after another and, apparently, repeating myself in posts. If you caught yesterday’s entry, you know I’m on a serious pumpkin kick.
Fortunately, this recipe is simple and forgiving. You don’t need a stand mixer—just a whisk and a little elbow grease will do. The cake is straightforward to prepare, making it perfect for busy days when you still want something special.
But my favorite part is the frosting. I’m not usually a fan of classic cream cheese frostings, but a lemon cream cheese frosting? That’s a different story. The warm pumpkin spice balanced by the tangy cream cheese and a soft lemon note is irresistible—enough to make anyone scrape the plate clean.
If you want the exact recipe I used, it’s available from Clabber Girl. I’ll be working through their recipe box this season, so expect more tried-and-true recipes shared here as I bake my way through favorites from their collection.
Helpful notes for making and assembling the cake:
- The cake can be baked up to two days in advance; store it covered in the refrigerator.
- The frosting keeps well for up to five days in the fridge. Bring it to room temperature and give it a gentle stir before spreading.
- For the layered look pictured: I divided the batter in half, poured one half into a 9-inch pan, then split the remaining half between two 6-inch pans. To create crumbs for decorating, I trimmed the domes from each layer and processed the trimmings into a fine crumb in a food processor.
Disclosure: This post is in partnership with Clabber Girl. All opinions are my own.