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.
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.
- 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. 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
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!
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 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.
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.
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