If there’s one dessert that shows up on repeat in our house every single fall, it’s this pumpkin cake. It’s soft, it’s moist, it’s perfectly spiced, and it’s topped with the creamiest cream cheese frosting you’ll ever spread on a cake.

My kids ask for this one by name, and honestly? So do I. If you’ve been searching for the best pumpkin cake recipe, you’ve found it.

I don’t remember eating a lot of pumpkin anything when I was a little girl. Was it not a big thing or did I just miss out? Either way, once I was married, a neighbor brought some pumpkin cake to a church function and I never did get the recipe from her.

That means I’ve now spent over twenty years trying to recreate it and this is finally the recipe that wins! It’s the fluffiest, pumpkin-iest cake I’ve made, and that cream cheese frosting is absolute luscious divinity.

Ingredients You’ll Need

You don’t need anything fancy to make this pumpkin cake, just a handful of pantry staples, plenty of pumpkin puree, warm fall spices, and a rich cream cheese frosting that takes it completely over the top.

Cake

• Flour: All-purpose flour is the base of this cake and gives it structure without weighing it down.
• Baking Powder: Works alongside the baking soda to give the cake its lift, so you get that soft, fluffy crumb instead of a dense one.
• Baking Soda: Works with the baking powder to give the cake lift and a soft, tender crumb.
• Salt: Just a touch to balance all that warm spice and sweetness — don’t skip it!
• Cinnamon: Adds warm fall flavor and complements the pumpkin perfectly.
• Pumpkin Pie Spice: A blend of cinnamon, ginger, nutmeg, and cloves that takes the spice level from good to perfect!
• Vegetable Oil: The secret to an exceptionally moist cake that stays soft for days.
• Eggs: Bind everything together and give the cake structure and richness. Large egg

This cherry pie recipe is sweet, tart and bursting with juicy cherries, all tucked inside our flaky, buttery homemade pie crust. Made with fresh or frozen cherries and a hint of almond and lemon, it gives you that classic homemade cherry pie flavor any time of year—no canned pie filling needed.

I’ve said it before, but I am a pie girl through and through. Give me a slice of pie over almost any other dessert (except strawberry shortcake…my true love!). That flaky golden crust, juicy fruit filling and contrast between buttery, crisp pastry and gooey cherries? Dream. Come. True.

And while cherry pie may seem like a summer dessert, frozen cherries make this one perfect for Thanksgiving and Christmas too. You can even make the whole pie ahead of time and freeze it, which is exactly the kind of dessert I want when every inch of my kitchen is already spoken for.

Ingredients You’ll Need

You only need a handful of ingredients for homemade cherry pie. Here’s what really matters:

• Pie Crust: Our all-butter pie crust makes enough for the bottom and beautiful lattice top.
• Cherries: Tart cherries are our first choice, but sweet cherries work too. Fresh or frozen can both be used.
• Sugar: Sweetens the cherries. You may want to adjust it slightly depending on how tart your fruit is.
• Lemon: A little acidity brightens the filling and balances the sugar.
• Almond Extract: Just a sma