Comments on: Pumpkin Cake

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 04 Nov 2025 21:42:21 +0000

In reply to Andrea. We are so happy you enjoyed it, Andrea! Thanks for trying our recipe

By: Andrea

Andrea — Mon, 03 Nov 2025 21:19:54 +0000

This recipe is perfect. I used it to bake a 6” cake and used the leftovers to bake cupcakes… oh man melt in your mouth pumpkin perfection. Not too sweet, and so fluffy

By: Sam Merritt

Sam Merritt — Sun, 05 Oct 2025 01:38:26 +0000

In reply to Maria. Thank you so much, Maria! I am so glad you enjoyed this one so much! I hope you'll try some more of my recipes and I look forward to hearing from you again. :)

By: Maria

Maria — Sat, 04 Oct 2025 01:47:51 +0000

In reply to Edith.

I’ve made several of your recipes and I have never been disappointed. This cake was next level though! so moist, perfect amount of spice, not overly sweet, just perfect. I made it for a coworker’s birthday and he said it was fire!

By: Sam Merritt

Sam Merritt — Wed, 24 Sep 2025 02:27:20 +0000

In reply to Alannah. Hi Alannah! You can certainly double the frosting. It's better to have too much than not enough if you ask me. :)

By: Alannah

Alannah — Mon, 22 Sep 2025 22:25:42 +0000

In reply to Emily @ Sugar Spun Run. Hey! Just put the cake portion in the oven to freeze for my son’s pumpkin themed bday this weekend. If we want a generous layer of icing all around the cake instead of semi-naked, should I double the icing recipe?

By: Sam Merritt

Sam Merritt — Tue, 12 Aug 2025 20:51:39 +0000

In reply to Kelly. Hi Kelly. I haven't personally tried freezing the cake layers, but I don't see any reason why it wouldn't work. :)

By: Kelly

Kelly — Tue, 12 Aug 2025 18:28:36 +0000

In reply to Teri.

I’ve looked through the comments and the post but can’t find my answer. I want to make the cake layers ahead of time and then frost it the day of. Can I freeze the cake layers?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 19 Dec 2024 21:03:35 +0000

In reply to Edith. We are so happy our recipe was a hit, Edith! Thanks for coming back to leave a review

By: Edith

Edith — Thu, 19 Dec 2024 16:42:46 +0000

Made this cake for my husband’s birthday and just to try it out for the first time. Loved it so much!!! We had tried it for the first time at a coffee shop and really liked it, and found this recipe hoping it was similar or better. It did not disappoint!

By: Sam

Sam — Sat, 30 Nov 2024 13:00:18 +0000

In reply to Maria B Rugolo. Thank you so much, Maria! :)

By: Maria B Rugolo

Maria B Rugolo — Fri, 29 Nov 2024 13:51:46 +0000

Moist, delicious and so flavorful. I made 3-8″ layers which baked beautifully and had about a 1/4 cup of cream cheese frosting (which I only used for the filling) and added that to a swiss meringue buttercream frosting to finish it off. Raves from all! Thank you, Sam, for all you do and share with us to build our confidence and keep our family and friends so happy with SSR creations! I recently saw your IG post with your precious baby girl. She’s as beautiful as her Mama!

By: Sam

Sam — Mon, 04 Nov 2024 18:32:59 +0000

In reply to RedBlueSpice. I'm so glad you enjoyed them so much! :)

By: RedBlueSpice

RedBlueSpice — Mon, 04 Nov 2024 17:01:19 +0000

Moist, thick, and beautifully spiced. The cream cheese frosting is silky, and not too sweet. It was a luscious frosting, such a keeper. I would definitely make this again. I made in a 9” x 13” pan. Once again, another keeper. Yum!

By: Sam

Sam — Wed, 30 Oct 2024 19:35:51 +0000

In reply to Sarah. Hi Sarah! I have not successfully created a pumpkin roll so I can't say for sure how this cake would do. I would be hesitant to try it. :(

By: Sarah

Sarah — Wed, 30 Oct 2024 17:48:58 +0000

Can this be used to create a pumpkin roll? Love using your recipes!! Thanks!

By: Sam

Sam — Tue, 22 Oct 2024 16:32:57 +0000

In reply to Maggie. Hi Maggie! I don't think there will be any issues adding pecans here. :)

By: Maggie

Maggie — Sat, 19 Oct 2024 22:39:37 +0000

Hello! I want to add pecans to the batter for some crunch. Do I need to adjust any ingredients? Thank you!

By: Sam

Sam — Mon, 12 Feb 2024 03:04:14 +0000

In reply to Mary. I'm so glad you enjoyed them so much, Mary! :)

By: Mary

Mary — Sun, 11 Feb 2024 00:15:07 +0000

This cake is Amazing!!! So moist and yummy!!! I made it with home canned pumpkin and Gluten Free flour. I lessened the flour by 1/4 cup as GF tends to make it a little heavier!!!! This is a keeper for sure!!!🤩

By: LindaZV

LindaZV — Fri, 08 Dec 2023 23:55:19 +0000

Delicious cake! Texture is exactly what you would expect for a pumpkin cake that is perfectly accented by the cream cheese frosting. Some friends came over for lunch and I made this cake for dessert. Everyone luh-luh-loved it!!! Thank-you Sam!!!

By: Sam

Sam — Mon, 06 Nov 2023 17:26:28 +0000

In reply to Katie. Hi Katie! I'm so sorry for the confusion! I actually updated this recipe and tweaked it a little bit. I used to use heavy cream in the frosting but I changed the recipe slightly and forgot to update that picture. So you need milk here and the heavy cream is no longer needed for the frosting. :)

By: Katie

Katie — Sat, 04 Nov 2023 22:10:43 +0000

I’m curious. In the picture of ingredients, you have heavy whipping cream. Is that what you use instead of milk?

By: Sam

Sam — Sat, 21 Oct 2023 16:27:05 +0000

In reply to Mary. I'm so happy to hear this, Mary, thank you so much for trying my recipe, and Happy Birthday to your grandson!!

By: Mary

Mary — Sat, 21 Oct 2023 13:08:50 +0000

I made this cake yesterday for my grandson’s tenth birthday. I followed the recipe (including making my own pumpkin spice and cream cheese frosting) and it came out perfect! It was moist and very flavourful. I will definitely make this again!