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Pumpkin cake with frosting

Pumpkin Cake with Brown Sugar Frosting

This southern favorite recipe makes a super moist and perfectly spice cake with pecans and brown sugar frosting
5 from 5 votes
Print Recipe
Course: Cake, Dessert
Cuisine: American, Southern
Keyword: Pumpkin Cake, Pumpkin Cake Recipe
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Servings: 10
Calories: 362kcal


  • ½ cup butter
  • 1 cup brown sugar
  • ½ cup white sugar
  • 1 egg
  • ½ cup buttermilk
  • 3/4 cup pumpkin puree
  • 2 cups flour
  • ¼ teaspoon baking soda
  • 3 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • cup pecans chopped


  • Preheat oven to 350 F degrees
  • Cream together sugars and butter in a large mixer bowl
  • Measure the buttermilk into a liquid measuring cup and add the baking soda then slowly add to sugar and butter mixture
  • In a medium bowl mix together (by hand) the pumpkin and egg - then add it to the sugar mixture.
  • Place flour, baking powder, spices, and chopped nuts in a medium bowl and mix by hand
  • Alternate adding the flour mixture and the buttermilk mixture beginning with the flour.
  • Scraping down the sides of the mixing bowl as you add ingredients
  • Add cake batter to a greased 9" x 5" loaf pan
  • Bake for 65 to 75 minutes

Brown Sugar Frosting

  • Add to a medium saucepan over medium-high heat:
    I cup brown sugar
    1 Tablespoon butter
    ⅓ cup milk
    Boil for one minute then remove from heat and cool 3 minutes.
    Place in a mixer bowl and add 2½ to 3 cups of 10x sugar.
    Spread on top of loaf cake and garnish with additional chopped nuts.
    Note: double this recipe if making a layered cake.




Calories: 362kcal | Carbohydrates: 54g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 42mg | Sodium: 378mg | Potassium: 143mg | Fiber: 2g | Sugar: 33g | Vitamin A: 3187IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 2mg
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