This one layer 6 inch Small Pumpkin Cake recipe with cream cheese frosting is made from scratch using canned pumpkin. Make it for your Thanksgiving For Two dessert!
Over the years I’ve learned most Thanksgiving recipes don’t cater towards small serving sizes. Luckily for you, I’m solving that problem with my Thanksgiving Dinner For Two menu!
Not everyone has a giant family gathering for Thanksgiving. If that’s you, then you need a small Thanksgiving dessert. Or maybe you want to make multiple desserts but don’t want a ton of leftovers.
A few years ago I posted my Pumpkin Layer Cake.
Although it’s a holiday favorite, it makes too much cake for a proper Thanksgiving for two.
I decided it’s time I scaled it down and turn it into a one layer 6 Inch Small Pumpkin Cake with cream cheese frosting.
It’s moist and pumpkin-y, perfect to get you in the mood for fall. Serve with a dusting of cinnamon on top.
How To Make A Pumpkin Cake From Scratch
The pumpkin cake batter is really easy to make because it uses vegetable oil instead of softened butter, meaning there are less steps to do.
Plus you don’t have to worry about creaming together the butter and sugar.
With this small pumpkin cake recipe, you beat together the sugar and liquid ingredients together until smooth. Then you gradually add your dry ingredients.
Once the batter is made, you transfer it to a 6 inch cake pan and bake.
Your pumpkin cake is done baking when a toothpick inserted in the center comes out clean.
If you don’t have one already, you’re going to need a 6 inch round cake pan. You can buy one either on Amazon (affiliate link) or you can buy one in the cake decorating section of your local craft store.
How do you make a pumpkin cake for two from scratch moist?
This pumpkin cake for two stays incredibly moist thanks to the vegetable oil, brown sugar, and pumpkin.
The best oil to use in pumpkin cake is either vegetable or canola, which are both neutral oils.
Can I use butter instead of oil in pumpkin cake?
Don’t have vegetable oil? Use an equal amount of melted butter.
Which frosting pairs best with pumpkin cake?
Cream cheese frosting is definitely a classic pairing for pumpkin. Its tanginess balances the pumpkin spice.
Because it’s a 6 inch cake, I made my Small Batch Cream Cheese Frosting. The best part is you won’t have any leftover frosting!
Not a fan of cream cheese? Check out my other small batch frosting recipes.
You can also frost pumpkin cake with small batch whipped cream.
How To Store Pumpkin Cake
Store unfrosted pumpkin cake at room temperature in an airtight storage container for up to 3 days.
Store frosted pumpkin cake in an airtight storage container in the refrigerator for up to 1 week. Let the cake sit at room temperature for 15-30 minutes before serving.
Can you freeze pumpkin cake?
You can freeze unfrosted pumpkin cake for up to 6 months. Wrap it in plastic wrap first then place in a freezer bag.
What To Do With Leftover Canned Pumpkin
Because you won’t use a whole can of pumpkin, you’ll have extra pumpkin. Check out my other easy pumpkin recipes to use up your leftover canned pumpkin.
More Small Cake Recipes
Looking for more small cake recipes? Check out my 6 Inch Cake Recipes guide. Some favorites are:
Small Pumpkin Cake
This one layer 6 inch Small Pumpkin Cake recipe with cream cheese frosting is made from scratch using canned pumpkin. Make it for your Thanksgiving For Two dessert!
Ingredients
- 1/2 cup all-purpose flour, sifted
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup canned pumpkin puree
- 1/4 cup vegetable oil
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla
- 1 recipe Small Batch Cream Cheese Frosting (get the recipe here)
Instructions
- Preheat oven to 350F. Lightly grease one 6-inch round cake pan then line the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another large bowl, beat together the pumpkin, oil, brown sugar, sugar, egg, and vanilla.
- Gradually add the flour mixture to the pumpkin mixture. Mix together until incorporated.
- Transfer the batter to the cake pan. Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes then invert cake onto cooling rack. Cool completely.
- Frost cake with Small Batch Cream Cheese Frosting (get the recipe here)
Notes
- Not a fan of cream cheese? Check out my full list of small batch frosting recipes. You can also use small batch whipped cream.
- Enjoyed this recipe? Check out my full list of 6 inch small cake recipes, including vanilla, yellow, and more.
- Got leftover canned pumpkin? Check out my other pumpkin recipes.
- Making this for Thanksgiving? Check out my Thanksgiving Dinner For Two menu for more recipe ideas.
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mimi rippee says
This is fun! And it looks really moist, which I love. Pumpkin puree is such a great ingredient.
Carla says
It really is! Such an easy ingredient to work with. Just open the can and measure!
Rachel says
Looks so Amazing! Must try it today!
Carla says
Let me know how you like it!
Holly says
I made this tonight and it was delicious. Moist and delicious! I can’t wait to make this again. This is a keeper and thanks for sharing this recipe!
Carla says
Glad it worked out! Thanks for sharing your feedback, Holly.
Bobbi Jo says
This looks absolutely delicious! The photos are amazing and recipe easy to follow! Thanks for creating this for us!!
Carla says
Thank you!
Allison says
I made this tonight and it was great! I just got a 6″ pan and this was my first small cake. I followed the recipe exactly and used Libby’s canned pumpkin, and it turned out really moist and flavourful. I did have to bake it a little longer than the recipe recommended but that’s common for my oven.
The only slight issue I had was that I had a couple hints of unreacted leavener. Do you have any recommendations for that?
Thank you so much for this fun, delicious recipe!
Carla says
Glad you enjoyed the recipe! Hmm first check the expiration dates on your baking soda and powder. Make sure when you add them, they aren’t clumpy (sometimes my baking soda clumps). Also make sure you used the correct amount of each (like you didn’t accidentally add 1/2 teaspoon baking soda since there’s 1/2 teaspoon baking powder). I also know some people are more sensitive than others to aluminum in baking powder, so if that’s the case you can try an aluminum-free baking powder.
Leah says
This was so tasty and my family loved it! Will definitely make it again. If I wanted to make a bigger version of this, would I just double the recipe?
Carla says
If you mean bigger as in a 6 inch layer cake, yes. If you mean bigger as in 8 inch cake pan, check out my Pumpkin Layer Cake https://www.chocolatemoosey.com/2015/10/15/pumpkin-layer-cake-with-cream-cheese-frosting/
Suzanne says
This was fabulous! Thank you. Love the smaller size. I put candied ginger in the icing, but no changes otherwise.
Carla says
Love the addition of candied ginger!
Stephanie says
I don’t usually comment on posts. That being said after having made your pumpkin cake for two I couldn’t stop thinking about how amazing it was. I have now for the past few days have not stopped raving about your cake, so needless to say I made my mind up and had to let you know how much I appreciate your posts made for two and how amazing this cake came out! I made no adjustments and used a 6inch pan and it came out perfect! It was light and fluffy and perfectly moist. Thank you.
Carla says
Oh wonderful! Thank you for sharing your positive feedback.