Pumpkin Cake Recipes

We all love pumpkin pie, but we also love spicing it up. These indulgent cakes are a spin on the classic fall dessert.

Our first recipe is showstopping Frosted Pumpkin Cake.

Easy and delicious, this sheet cake is a no-fuss option that will be one of the first things to go on any casual dessert table. No matter how messy your sous chefs are, rest assured; the frosting is too delicious to worry about aesthetics.

The earliest ways of preparing pumpkin were savory, but sweetened recipes, like the first pumpkin pies—baked in the pumpkin shell rather than in a pie crust. We've come a long way since then. In this recipe, we mix pumpkin with bittersweet chocolate for a flavor that is decidedly fall and perfect for seasonal entertaining. (We think it's great for breakfast too!)

This dessert is simply stunning, from the auburn-colored cake to the luscious cream cheese filling to the ruby-like pomegranate seeds and mandarin oranges arranged on top. With so elegant a presentation, it's sure to impress, especially since it tastes as wonderful as it looks.

To lighten this stunning dessert, we cut out 3/4 of a cup of oil and combined whole eggs and egg substitute. Now with only 223 calories per slice, this centerpiece is a nutritional masterpiece.

The glaze on this mouthwatering cake is enough to make you want to lick your screen. Drain the canned pumpkin before making the cake batter to keep the cake's texture light.

The oranges are optional, but they add a burst of freshness to the cake. If you make the cake a day ahead, garnish with orange wedges shortly before serving. You can also bake the cake in a Bundt pan, but reduce the oven temperature to 325º.

A crunchy walnut and brown sugar topping is perfectly suited for this sweet (and slightly tart) sheet cake. Yogurt, in addition to canned pumpkin, keeps this cake moist and flavorful.