Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

by Sheryl

Prep: 10 mins | Cook: 40 mins | Total: 50 mins | Servings: 12 | Yield: 1 – 9×13 inch pan

Exceptionally moist pumpkin cake with heavenly delicious cinnamon cream cheese frosting that is excellent this season or all year round! Make no excuse because this is pretty easy and quick to make. Even a novice baker can pull this off.

Ingredients

1 (15 ounces) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ cup of vegetable oil
2 large eggs eggs
1 teaspoon vanilla extract
½ cup butter softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

How to make Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C.

Step 2: Grab a 9 x 13-inch pan. Grease and flour it. Set aside.

Step 3: In a small bowl, add the pumpkin, cinnamon, cloves, and nutmeg. Whisk until incorporated.

Step 4: Mix the cake mix with oil in a large bowl. Add in the eggs and beat. Fold in the pumpkin mixture before stirring in the vanilla.

Step 5: Transfer the batter into the prepared pan. Place inside the preheated oven and bake for about 40 minutes or until a toothpick inserted in the middle of the cake comes out clean.

Step 6: Remove from the oven and let the cake cool.

Step 7: For the cream cheese frosting, add the butter and cream cheese in a mixing bowl. Cream until light and fluffy. Add in the confectioners’ sugar and continue to mix until smooth before adding in the cinnamon and vanilla. Mix well.

Step 8: Frost the cooled cake.

Nutrition Facts:

Per Serving: 503 calories; protein 5.8g 12% DV; carbohydrates 58.6g 19% DV; fat 28.2g 43% DV; cholesterol 83.4mg 28% DV; sodium 435.3mg 17% DV.

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