This Pumpkin Zucchini Cake is light, fluffy, and covered in creamy cheesecake Frosting. It’s the perfect Fall dessert!

Make your wildest pumpkin cake dreams come true with this delectable recipe. Zucchini, cream cheese frosting, and all the autumn spices combine to create a perfectly moist and flavorful cake.

a slice of frosted zucchini pumpkin cake on a plate.

This Pumpkin Zucchini Cake is now my favorite cake. I will be proudly declaring from the Colorado mountains this fall that there is a new pumpkin King or Queen in town, and it’s this Pumpkin Zucchini Cake. Not only does it look heavenly, but it tastes even better. So to all, you pumpkin dreamers out there hoping for your carriage made of pumpkins, don’t forget that sometimes those dreams come true… in cake form!

I adore cakes! In fact, if I could have cake for every meal, I would. This Pumpkin Zucchini Cake is no different–it’s absolutely delicious. Initially, I tried to only eat one piece of cake. However, time and time again I found myself at the plate picking at it. Maybe not all of the bites were little…but you catch my drift.”

We’ve all been there- you finish your slice of cake but can’t resist going back for more of that delectable frosting. I’m not ashamed to admit that sometimes I even lick the plate clean. It’s SO good!

With this Pumpkin Zucchini Cake recipe, you’re guaranteed a moist cake every time. The combination of zucchini and pumpkin prevents dryness and crumbliness.

Cake Ingredients

  • Eggs
  • Canola oil
  • Sugar
  • Brown sugar
  • Vanilla
  • Grated zucchini
  • Canned pumpkin
  • Flour
  • Baking soda
  • Salt
  • Baking powder
  • Ginger
  • Cinnamon
  • Fresh ground nutmeg

How do you make Pumpkin Zucchini Cake?

Preheat oven to 350 degrees. For the cake pans, spray cooking oil to coat them then put parchment paper at the bottom. You’ll need two 9-inch round cake pans.

To make the cake, first mix together all of the ingredients. Then, beat on medium-high until everything is combined. Finally, pour the batter into pans that have been prepared with cooking spray or parchment paper.

Bake the cake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Once cooled, make cream cheese frosting.

How to Make the cream cheese frosting

Cream cheese frosting ingredients:

  • Powdered sugar
  • Softened cream cheese
  • Melted butter
  • Milk

Cream cheese frosting directions:

In a bowl, cream the butter and cream cheese together until it is smooth. Then beat in the powdered sugar on medium-high speed until combined.

Add milk one tablespoon at a time to reach your desired consistency. If you want thinner frosting as pictured, add all 4 tablespoons of milk.

How to frost a layered cake.

To begin, cut each round cake in half. Then, take one layer and add it to the plate you will be using.

Afterward, spread ¾ cup of frosting on top of that cake layer before adding another cake layer on top. Repeat this process with all remaining cake layers and frosting until you only have one Frosted Cake Layer left. Once finished, serve and enjoy!

a fork and a slice of cake.

Recipe FAQ

Do you have to drain or wring the grated zucchini?

No, you don’t need to wring out the liquid. You want that to go in the cake to make it moist.

Can you make the cakes ahead?

Yes, you can bake the cake up to a day in advance and frost it the next day.

There doesn’t seem to be enough frosting for the whole cake.

I like to use frosting for the layers and the top. I leave the sides plain. If you want your whole cake frosted, you will need to double the frosting recipe.

How long will the cake keep?

Keep the cake covered, and it will keep at room temperature for one to two days. You can also refrigerate it for up to three to four days.

close-up shot of the slice of cake.

This pumpkin cake will not only be featured during the fall holidays but all year round! I’m confident in saying that because I simply adore it and can’t wait for you to try a piece (or two) of this moist Pumpkin Zucchini Cake. Happy baking!

Love pumpkin and zucchini? Check out these other recipes!

Don’t forget to pin this Pumpkin Zucchini Cake to your favorite Pinterest board for later.

collage image of finished cake slices

Pumpkin Zucchini Cake

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 16
Calories: 436 kcal
Absolutely dreamy this Pumpkin Zucchini Cake is covered in cream cheese frosting, creating the perfect combination for the most delicious cake.


  • 4 eggs
  • 1 cup canola oil
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 teaspoons vanilla
  • 2 cups grated zucchini
  • 1 cup canned pumpkin
  • 3 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoons ginger
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon fresh ground nutmeg

Cream Cheese Frosting

  • 5 cups powdered sugar
  • 8 oz cream cheese softened
  • ¼ cup butter melted
  • 4 tablespoons milk optional
  • NOTE to frost the entire cake you will need to double the recipe for the frosting. We typically don’t frost the entire cake just between the layers and then the top – for special occasions we do the entire cake.


  • Preheat oven to 350 degrees.
  • Prepare 2 9-inch round cake pans by spraying with cooking oil and line the bottom with parchment paper. Set aside.
  • Combine all ingredients in order as listed above, beat on medium-high until well combined.
  • Bake for 20-25 minutes or until toothpick inserted in center comes out clean. If not completely cooked add another 5 minutes until cake is done. Remove from oven and cool on baking rack.
  • Once cake is completely cool make cream cheese frosting.
  • Beat together cream cheese and melted butter until smooth and there are no cream cheese chunks. Add in powder sugar and cream together by beating on medium-high. Add in milk one tablespoon at a time, until you get your desired consistency, if you want to make the frosting a little runnier, like pictured add al 4 tablespoons.
  • Cut each round cake in half. Place one layer on a cake plate or the serving plate you will be using. Add ¾ cup frosting, then add another cake layer. Repeat with remaining cake and frosting. After the last cake layer add the remaining frosting. I just poured mine in the center and then using a knife gently pushed it from the center out and let it run naturally down the sides of the cake.



Total time does not include the time to cool.
Calories: 436kcalCarbohydrates: 81gProtein: 5gFat: 10gSaturated Fat: 5gCholesterol: 64mgSodium: 377mgPotassium: 212mgFiber: 1gSugar: 61gVitamin A: 2785IUVitamin C: 5.9mgCalcium: 61mgIron: 1.8mg
Tried this recipe?Let us know what you think!

This post was recently updated, original post was Sept. 2015

a slice of cake.

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  1. Is this plain flour or self raising flour.
    Is baking soda…carb soda or baking powder.
    Where do i buy powdered sugar in australia

  2. It drives me nuts when people ask questions like this but… Do you think you could get away with less sugar? I know sugar is important in terms of texture, but it just seems like so much. Would love to sub some out for coconut sugar or even maple syrup, but this cake might already be too moist for that.

    1. Yes and it will taste just as good. I would store it covered like in a cake plate with lid (suggested but you don’t have too) and store it in the fridge.
      XO San

      1. Hi Ann, the recipe calls for 1 cup of pumpkin so all you’ll need is a little more than half of a 15 oz can.

  3. Hello Sandra

    Have you ever tried baking this in a 13×9 pan?
    For a casual occasion, I was thinking it would be easier to prepare.

    Please let me know

  4. Man this was an awesome cake!! So moist! To personalize it to my taste next time im adding some golden raisins to the batter and some chopped toasted walnuts or pecans covered thick on the outer icing.

  5. Have you tried freezing it? I am going to be gone in a couple of weeks and get home 2 days before I need this. Do you think it would freeze ok? Would you frost it before freezing?

  6. I made this today. It’s sitting here waiting for dinner to be finished. I’m so excited to try it! I reduced the sugar in the frosting and couldn’t stop licking the paddle! Haha.

  7. I made this cake. IT IS DELICIOUS! I cut the white sugar in half and only added 1/2 cup of brown sugar. I baked it in a 9×13 and made only half the frosting recipe. AMAZING!!!

  8. I made this cake. IT IS DELICIOUS! I cut the white sugar in half and only added 1/2 cup of brown sugar. I baked it in a 9×13 and made only half the frosting recipe. AMAZING!!!

  9. 5 stars
    Oh wow! This cake looks divine and so yummy! So excited to make this lovely cake with my daughter! I’m so excited to try this combination!

    1. This recipe looks like a real winner for me and my crew at home!
      Also got a question..I’m diabetic and want to chang the type of flour and use a sugar substitute. What would you suggest? Thank you!

  10. 5 stars
    Made this cake for a family get together, turned out amazing. Almost tasted like carrot cake, it went over very well♡!

  11. 5 stars
    This recipe taste like a homemade pumpkin roll. It’s truly Delicious!! I used a pumpkin and zucchini from my garden and cooked them and mashed them to a puree. It worked great and taste fabulous. I also used 2 8 Oz. Boxes of cream cheese. I agree with others that some walnuts would be awesome in the cake as well.

  12. 5 stars
    Absolutely scrumptious cake. SO moist and delicious. I never would’ve thought to use zucchini in a cake but it tastes so good!

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