Disclosure: This post may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase.
Fluffy pumpkin cake meets classic funfetti in this stunning three-tier creation. Two spiced pumpkin layers sandwich a moist confetti-studded centerโtop with buttercream flowers or your favorite frosting for a cake that tastes as impressive as it looks.
Autumn is all about baking. And a can of pumpkin is my all-time favorite thing to reach for. This cake is adapted from my pumpkin sheet cake with brown butter frosting. It’s DIVINE. But this one has a layer of funfetti in the center for make things fun and gorgeous.
Ingredients You’ll Need for this Pumpkin Funfetti Cake
- Sprinkles. You can of course make homemade sprinkles. But I love using these multi-colored store-bought sprinkles. It makes it easy.
- Pumpkin. I love a can of Libby’s or 365 pumpkin puree for ease and consistency.
- Butter and Oil. I love the combination of butter and oil
Recipe Tip
- If you’re after that perfectly flat cake top, use cake strips around your pans.
- Room temperature ingredients are a must โ they blend better and bake more evenly.
- When folding in the sprinkles, be gentle. It’s not a race, and you donโt want to deflate the batter.
Recipe FAQs
Can I turn this cake into cupcakes?
Absolutely. This should make about 24 cupcakes. You can layer the pumpkin, funfetti and pumpkin batter in a single cupcake. Bake them for 17-22 minutes, until a skewer inserted into the center comes out clean.
More Fall Baking Recipes
Desserts
Brรปlรฉed Pumpkin Pie
Quick and Easy
Chai Apple Skillet Cake
Breakfast
Apple Cider Doughnut Muffins
Desserts
Chai Snickerdoodles
Pumpkin Funfetti Cake
This Pumpkin Funfetti Cake combines fluffy spiced layers with a nostalgic confetti center for the ultimate fall showstopper. One slice and it'll become your new seasonal obsession.
Equipment
- 3 (8-inch) cake pans
Ingredients
Funfetti Cake Layer:
- 1 cup + 2 tablespoons flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 2 large egg whites
- 1 teaspoon vanilla
- 1/4 cup unsalted butter
- 1 tablespoon neutral oil
- 1/2 cup granulated sugar
- 1/3 cup rainbow sprinkles
Pumpkin Cake Layer:
- 1 cup all-purpose flour
- 3/4 cup + 2 tablespoons white granulated sugar
- 1 teaspoon baking powder
- 1 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 large egg + 1 egg yolk
- 1/4 cup + 2 tablespoons vegetable oil
- 1/2 can pure pumpkin puree
- 1/2 teaspoon pure vanilla extract
Frosting:
- 5 cups powdered sugar, sifted
- 1 3/4 cups unsalted butter, at room temperature
- Pinch kosher salt
- 1 teaspoon vanilla
- Food gel coloring, colors of choice
Instructions
To Make the Funfetti Cake Layer:
- Preheat oven to 350 degrees F. Grease and line a 8-inch cake pan and set aside.
- In a large bowl, whisk together the flour, baking powder and salt. In a large measuring cup, measure out the buttermilk and whisk in the egg whites and vanilla extract.
- In the bowl of a stand-up mixer, add the butter, oil and sugar. Beat until light and fluffy about 2 minutes. Alternating between the buttermilk mixture and the dry mix, add them to the butter mixture, until combined.
- Pour the cake batter into the prepared cake pan and transfer to the oven to bake for 20 to 25 minutes, until a skewer inserted into the center comes out clean. Set aside.
To Make the Pumpkin Cake Layer:
- Preheat the oven to 350 degrees F. Grease and line a 8-inch cake pan and set aside.
- In the a medium bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, baking soda and salt.
- In the bowl of a stand-up mixer (or a large bowl using an electric mixer), whisk together the eggs, vegetable oil and pumpkin until smooth.
- Add the dry ingredients and mix until just combined. Pour the batter into the pan and smooth it out using an offset spatula or butter knife. Transfer to the oven to bake for 25 to 30 minutes, or until a skewer comes out clean. Allow to cool in the pan for about 10 minutes and then invert it onto a cooling rack. When cooled, slice the cake in half.
To Make the Frosting:
- Sift in the powdered sugar to the bowl of a stand-up mixer with the paddle attachment. Or you can use a medium bowl with an electric hand mixer. Add the butter and salt. Beat the frosting for about a minute or two until smooth. Scoop out about 1 1/2 cups of frosting for the any flowers or decorative top you might use for decoration. Pour in 2 tablespoons of heavy cream and beat again for a full 2 minutes, until super fluffy. I like for the frosting for the decorative top to be a stiffer consistency and then the rest of the frosting to be nice and fluffy.
To Assemble the Cake:
- Decorate the cake how your heart desires. Add the fluffy frosting to the layers and outside of the cake. And use the remaining for the flowers or any sort of decorative top youโd like.
Nutrition
Serving: 6g | Calories: 722kcal | Carbohydrates: 94g | Protein: 5g | Fat: 38g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 216mg | Potassium: 192mg | Fiber: 1g | Sugar: 75g | Vitamin A: 3763IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this Recipe? Please Rate & comment below!
hello,
I make my own pumpkin puree from scratch. How many cups is the 1/2 can of pumpkin puree?
Thank you
1 cup!
What a beauty! My familyโs not a big pumpkin fan, but boy do they love funfetti. How to improvise? Thanks.
This cake looks AMAZING. I have a question though, do you think I could remove the funfetti layer and then just double the pumpkin cake recipe to make it a full pumpkin layer cake? Thanks in advance!!!
Yes I think that would be great! ๐
Thanku so much for such amazing recipe… I tried it and it turned out pretty cool.. Everyone at party loved it.. Its decedant!! Just need one small input from you, if we wish to omit eggs in this recipe then can it be replaced with curd/buttermilk? If yes it would be great if you can tell me quantity of curd or any other ingredient you suggest. Thanks a ton!!
This looks amazing! Going to make it for my friends birthday this weekend.
Does the butter have to be softened?
Hello! I love everything you make. Literally, everything. What type of flour do I used for the funfetti layer? Thank you!!