This pumpkin cake recipe delivers all the cozy fall flavors you crave in the simplest possible way—no stand mixer, no fussy steps, and definitely no boxed mix. Canned pumpkin purée keeps things easy (no need to roast and mash a pumpkin yourself), and Libby’s is our go-to—it’s thick enough to create a plush crumb without weighing the batter down. The tangy cream cheese frosting balances the sweetness beautifully, and a drizzle of maple syrup or sprinkle of toasted pecans on top takes it from simple to special.