This Pumpkin Zucchini Cake is light, fluffy, and covered in cream cheese frosting. It’s the perfect Fall dessert!

Pumpkin, 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. This fall, I will proudly declare from the Colorado mountains that a new pumpkin King or Queen is in town: 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 love cakes, especially in the fall, and this Pumpkin Zucchini Cake is 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 small, but you catch my drift.

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

This Pumpkin Zucchini Cake recipe guarantees you a moist cake every time. The combination of zucchini and pumpkin prevents dryness and crumbliness.

close-up shot of the slice of cake.

Sandra’s Tips

  • 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 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.

How to frost a layered cake.

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

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

a fork and a slice of cake.

pin to Pinterest for later.

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.

Ingredients
 

  • 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
  • ยผ 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.

Instructions
 

  • 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 ยพ 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.

Video

Notes

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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106 Comments

  1. I make this all the time in the fall, and it’s absolutely delicious! Thank you so much for the easy recipe!