Autumn Gold Pumpkin Layer Cake with Cream Cheese Frosting
This beautiful Autumn Gold Pumpkin Layer Cake with Cream Cheese Frosting is a delicious old-fashioned fall dessert made with yellow cake mix, pumpkin puree, warm spices, and homemade cinnamon cream cheese frosting. With four moist layers and plenty of creamy frosting, it’s the perfect cake for Thanksgiving, fall celebrations, or any time you’re craving something sweet and cozy!
This recipe is especially meaningful because it comes from my husband’s grandmother’s recipe collection. He called her Nana. The original Autumn Gold Pumpkin Cake was published in a little recipe booklet called Recipes & More in Fall 1991. I’ve given this vintage family favorite a makeover by turning it into a four-layer cake and replacing the original canned vanilla frosting with homemade cream cheese frosting. I love bringing these treasured old recipes back to life!
Why You’ll Love This Pumpkin Layer Cake
Easy to Make: Starting with Betty Crocker yellow cake mix makes this recipe simple to prepare, while pumpkin and warm spices give it delicious homemade flavor.
5 Days of Nostalgic Fall Treats!
FREE EMAIL BONUS: Retro treats that taste just like how FALL should.
Perfect Fall Flavors: Pumpkin, cinnamon, ginger, and nutmeg come together for a wonderfully cozy autumn dessert.
Homemade Cream Cheese Frosting: The rich, tangy cinnamon cream cheese frosting is the perfect complement to the sweet pumpkin cake.
Beautiful Four-Layer Cake: Four layers of moist pumpkin cake and creamy frosting make an impressive dessert that’s surprisingly easy to assemble.
A Vintage Family Recipe: Originally published in 1991 and saved by my husband’s grandmother, this cake is a sweet reminder of the recipes families have enjoyed for generations.
Great for Thanksgiving: This beautiful cake makes a wonderful alternative to traditional pumpkin pie for your holiday dessert table.
What You Need
Ingredient Notes
Here are a few helpful notes about the ingredients you’ll need. See the recipe card below for the complete list of ingredients and measurements.
Yellow Cake Mix: I use two 13.25-ounce boxes of Betty Crocker Super Moist Yellow Cake Mix. Cake mix boxes are smaller today than they were in 1991, so I’ve adjusted the original recipe to make a taller, four-layer cake.
Pumpkin Puree: Use plain canned pumpkin puree, not pumpkin pie filling. The pumpkin adds moisture, flavor, and that beautiful golden-orange color.
Eggs: Six large eggs help give the cake structure and richness.
Cinnamon, Ginger, and Nutmeg: These classic fall spices add warmth and complement the pumpkin without overpowering it.
Walnuts: The original recipe included chopped walnuts in the cake. They’re optional, so feel free to leave them out or use them as a garnish instead.
Cream Cheese: Full-fat block-style cream cheese works best for a rich, creamy frosting. Make sure it’s softened before mixing.
Butter: Softened butter gives the frosting a smooth, fluffy texture.
Powdered Sugar: Sweetens and thickens the homemade cream cheese frosting.
Vanilla Extract: Adds a delicious flavor to the frosting.
How to Make Autumn Gold Pumpkin Layer Cake
This four-layer pumpkin cake is easier to make than you might think! Here’s a quick overview. Scroll down to the recipe card for the full instructions and measurements.
Prepare the Cake Pans: Preheat the oven to 350°F. Grease two deep 8-inch round cake pans and line the bottoms with parchment paper.
Mix the Cake Batter: Combine the yellow cake mixes, eggs, water, pumpkin puree, cinnamon, ginger, and nutmeg in a large bowl. Beat with an electric mixer until smooth.
Bake the Cakes: Divide the batter between the prepared pans, making sure not to overfill them. Bake until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool completely.
Make the Cream Cheese Frosting: Beat the softened cream cheese and butter until smooth. Gradually mix in the powdered sugar, vanilla, cinnamon, and salt until creamy and fluffy.
Create Four Layers: Chill the cooled cakes briefly, then carefully slice each cake horizontally in half using a long serrated knife.
Assemble and Frost: Stack the four cake layers on wooden serving plate, spreading cream cheese frosting between each one. Apply a thin crumb coat, chill briefly, then frost the top and sides. Decorate with chopped walnuts or pretty frosting swirls, if desired.
Quick Tips for the Best Pumpkin Layer Cake
Use Deep Cake Pans: This recipe makes a generous amount of batter. Use deep 8-inch cake pans and fill them no more than two-thirds full. Bake any extra batter separately.
Don’t Overmix: Beat the cake batter just until everything is well combined to help keep the cake tender.
Cool Completely: Never frost a warm cake! The cream cheese frosting will soften and slide off if the cake layers are still warm.
Chill Before Slicing: Refrigerating the cooled cake layers for 30 to 60 minutes makes them easier to slice horizontally without crumbling.
Use a Serrated Knife: A long serrated knife works beautifully for splitting each cake into two thinner layers. Rotate the cake as you cut to help keep the layers even.
Make a Crumb Coat: Spread a thin layer of frosting over the entire cake and refrigerate for 15 to 20 minutes before adding the final coat. This helps keep crumbs out of your beautiful frosting.
Bring to Room Temperature Before Serving: Let the refrigerated cake sit at room temperature for about 20 to 30 minutes before serving for the best flavor and texture.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree? No, I recommend using plain canned pumpkin puree. Pumpkin pie filling already contains sugar and spices, which would change the flavor and sweetness of the cake.
Can I make this pumpkin layer cake ahead of time? Absolutely! You can bake the cake layers a day ahead, wrap them tightly, and refrigerate until you’re ready to assemble. You can also make the entire frosted cake a day in advance and keep it covered in the refrigerator.
Do I have to make four layers? Not at all! You can make a traditional two-layer pumpkin cake instead. Just spread the frosting between the layers and over the top and sides.
Can I leave out the walnuts? Yes! The walnuts are completely optional. You can also sprinkle sprinkles over the finished cake instead.
Does pumpkin cake with cream cheese frosting need to be refrigerated? Yes. Because the frosting contains cream cheese, store the finished cake covered in the refrigerator for up to 4 days. Let individual slices sit at room temperature for about 20 to 30 minutes before serving.
Can I freeze pumpkin layer cake? Yes! I recommend freezing the unfrosted cake layers. Wrap each cooled layer tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before assembling and frosting.
What’s the best way to cut a cake horizontally into layers? First, make sure the cake is completely cool and slightly chilled. Use a long serrated knife to score a shallow line around the middle of the cake. Then slowly rotate the cake while cutting toward the center, keeping the knife level. Repeat with the second cake to create four even layers.
More Recipes from My Grandmother’s Collection
I’m baking my way through my grandmother’s recipe collection and sharing these sweet treasures with you! Follow along on Instagram, TikTok or Facebook for my Grandmother’s Recipes series, with new videos every Monday and Thursday. You’ll find the recipes here on my blog so you can make them in your own kitchen, too.
Autumn Gold Pumpkin Layer Cake with Cream Cheese Frosting
Ingredients
- 2 boxes, 13.25 ounces each Betty Crocker Super Moist Yellow Cake Mix
- 4 large eggs
- 1½ cups water
- 1 1/2 cups canned pumpkin puree, not pumpkin pie filling
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Cream Cheese Frosting
- 8 ounces full-fat cream cheese, softened
- 1 cup 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Garnish
- ½ cup chopped walnuts, optional
Equipment
Instructions
- Preheat oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. Lightly grease the parchment.
- In a large mixing bowl, combine both cake mixes, eggs, water, pumpkin puree, cinnamon, ginger, and nutmeg. Beat by hand or with an electric mixer on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes, scraping down the sides of the bowl as needed.
- Divide the batter evenly between the prepared cake pans. Bake for approximately 35 to 40 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Because these are generously filled pans, baking may take longer. Check the centers carefully and loosely cover with foil if the tops begin browning too quickly.
- Let the cakes cool in their pans for 15 minutes, then turn out onto wire racks to cool completely.
- To make the frosting, beat the softened cream cheese and butter together in a large mixing bowl until smooth and creamy, about 2 minutes. Gradually add the powdered sugar, mixing on low speed until incorporated. Add the vanilla, and beat on medium speed until light and fluffy, about 1 to 2 minutes.
- Once the cakes are completely cool, wrap each layer in plastic wrap and refrigerate for 30 to 60 minutes to make slicing easier.
- Using a long serrated knife, carefully slice each cake horizontally into two even layers, creating four layers total.
- Place the first cake layer on a serving plate or cake stand. Spread an even layer of cream cheese frosting over the top. Repeat with the second and third layers. Place the fourth layer on top, cut side down, for a smooth finish.
- Spread a thin layer of frosting over the entire cake to seal in the crumbs. Refrigerate for 15 to 20 minutes, then frost the top and sides with the remaining frosting.
- Decorate with chopped walnuts around the top edge or sides, if desired. Refrigerate until ready to serve. For the best flavor and texture, let the cake stand at room temperature for about 20 to 30 minutes before serving. Store the frosted cake covered in the refrigerator for up to 4 days because of the cream cheese frosting.