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.
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.
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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.
Sandra’s Tips
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 ¾ 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!
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Pumpkin Zucchini Cake
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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
This post was recently updated, original post was Sept. 2015
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.
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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
Thanks. This is helpful. Most zuccini nbased cakes I’ve baked take between 45-1hr. Can you recall how long?
Because this is a smaller layered cake, the cakes will only bake for 20-25 minutes.
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.