Absolutely dreamy this Pumpkin Zucchini Cake is covered in cream cheese frosting, creating the perfect combination for the most delicious cake.
This Pumpkin Zucchini Cake is literally my new favorite cake. This coming fall I will be yelling from the Colorado mountaintops to move over Starbucks PSL, I have a new pumpkin favorite. And this Pumpkin Zucchini Cake not only looks like heaven it is truly is mouthwateringly delicious. Pumpkin dreams are more than just turning into carriages for princesses they come in cakes as well.
I love cakes! Literally, if I could have cake for every meal I would. And this Pumpkin Zucchini Cake is no exception. I tried to only eat one piece, really I did. But I kept finding myself at the cake plate nibbling little bites here and there. Well, maybe not all of the bites were little. But you know what I mean.
Then I began to just lick the cream cheese frosting off the cake plate….I know gross. But it is oh so that good.
The zucchini and pumpkin combination makes this cake so moist, there is no such thing as a dry crumbly cake when it comes to this Pumpkin Zucchini Cake, so if that is what you are looking for close the page now, this cake is not meant for you.
- Canola oil
- Brown sugar
- Grated zucchini
- Canned pumpkin
- Baking soda
- Baking powder
- Fresh ground nutmeg
How do you make Pumpkin Zucchini 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.
Combine all of the cake ingredients, beat on medium-high until well combined. Pour the batter into the prepared pans.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Once the cake is completely cool make cream cheese frosting.
How to Make the Frosting
For the frosting you will need:
- Powdered sugar
- Softened cream cheese
- Melted butter
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 all 4 tablespoons.
How to Frost the Cake
- 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.
- Cut and serve.
No, you don’t need to wring out the liquid. You want that to go in the cake to make it moist.
Yes, you can bake the cake up to a day in advance and frost it the next day.
I like to use the 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.
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.
Want to see how easy this cake is to make? Check out this video with step-by-step directions.
I know this pumpkin cake will be featured at Halloween, Thanksgiving, Christmas, and the whole rest of the year. There is no stopping me from making this cake. I love it way too much and I can’t wait for you to dive right into this dreamy Pumpkin Zucchini Cake. Enjoy! XOXO San
More Pumpkin and Zucchini Recipes
- Double Chocolate Pumpkin Zucchini Bread
- Pumpkin Zucchini Bread
- Chocolate Pumpkin Zucchini Cake
- Low Carb Creamy Pumpkin Zucchini Noodles
Don’t forget to pin this Pumpkin Zucchini Cake to your favorite Pinterest board for later.
Pumpkin Zucchini 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.
This post was recently updated, original post was Sept. 2015