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.
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. 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
- Milk
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.
Recipe FAQ
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
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
- 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.
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 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.
Notes
Nutrition
This post was recently updated, original post was Sept. 2015
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Wow, that sounds (and looks) great – two of my favorite cakes combined into one!
Oh goodness, this looks amazing!
Looks delicious! Do you squeeze excess liquid from grated zucchini?
Is this plain flour or self raising flour.
Is baking soda…carb soda or baking powder.
Where do i buy powdered sugar in australia
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.
What strikes a chord when you hear the word cake? For some individuals, the word cake is an equivalent word for longing for, liberality, solace, joy and fulfillment.
See more at : http://vibrantwave.com/step-by-step-instructions-to-make-a-graham-fruit-cream-cake/
Has anyone tried reducing or substituting the cup of oil?
Sounds so delish! Did you use the pumkin for pie filling or regular pumkin purée? Thank you !
Canned Pumpkin.
San
Pumpkin pie filling and puree both come in cans, so please clarify which is used in this recipe.
This is pure heaven — love those layers!
Can this cake be made a day or two ahead of time?
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
Do you need to squeeze out all moister from Zucchini like most recipes?
What size can of pumpkin do you need for this recipe
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.
This takes longer than 30 mins to cook
Can this be made in a 9 x 13 pan instead?
Can this cake be made in a 9 x 13 pan?
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
Thanks,
Judykay
Wow one whole cup of oil? Holy Moses, that’s a lot. I’m a little gun-shy to try it.
I gotta try this recipe this fall!!
Hi, you can do the same here if you would like. I either save the stems for stock or I compost them.
This cake has defintely made my must-make list!
Hello! Have you ever made this in a 9×12 pan? What would you suggest for baking time?
Can this be made in a 9×13 pan instead?
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.
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?
You can freeze the cake and then just frost once it has thawed. Enjoy! San
Thanks!
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.
This both sounds and looks absolutely amazing!!
Thank you so much!
Look at all of those layers! I love that you used zucchini in a cake!
Thank you, enjoy!
I love both pumpkin and zucchini! This is such a genius combo!
They really work well together! Hope you enjoy it!
I love this flavor combo! So perfect for summer!
Thank you, enjoy!
This is the best way to use zucchini in my opinion!
I definitely agree. Enjoy!
Sounds like an amazing combination, I need a slice very soon!
I’m so excited for fall! Definitely adding this to my list of things to try!
I hope you like it!
That looks fabulous, craving a slice of it now!
Thanks, enjoy!
I want to eat this for dessert!
Good idea! Enjoy!
OH MY this looks amazing!!!!
Thanks!!!
OH WOW!! This cakes looks absolutely incredible!
Thank you, enjoy!
Oh my! You have outdone yourself, this looks fantastic and getting me in the mood for fall.
Definitely perfect for fall! Thank you!
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!!!
I’m so glad you enjoyed it! Thank you!
I love pumpkins. I use it for many types of dishes. This cake really takes the cake!
Enjoy!
Thanks for sharing this it’s really helpful
Enjoy!
That looks fabulous, craving a slice of it now!
Thank you!
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!!!
I’m so glad you loved it! I’m glad you were able to make it work the way you wanted!
This Pumpkin Zucchini Cake is couldn’t look any more perfect!
The flavor of this cake is absolutely amazing! 10 out of 10!
My new favorite cake. I keep going back for one more bite.
I can’t resist this cake! Love the idea to use pumpkin and zucchini together!
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!
I usually don’t like pumpkin or vegetables, but this has me smitten. Thank you cream cheese!
Made this cake for a family get together, turned out amazing. Almost tasted like carrot cake, it went over very well♡!
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.
Pumpkin and zucchini is such a fun combo, especially in this cake.
What a perfect cake for fall! I will be making this for the family soon!
This Pumpkin Zucchini Cake is seriously making me hungry!
Oh my goodness!! My two favorite fall flavors in one!! This would be the perfect fall cake!!
This is such a fantastic recipe!! This cake looks AMAZING!!! YUM!
Absolutely scrumptious cake. SO moist and delicious. I never would’ve thought to use zucchini in a cake but it tastes so good!
The most delicious way to eat zucchini! This cake was so yummy.