PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

This Pumpkin Spice Cake starts with a boxed cake mix with pumpkin puree and topped with a delicious homemade buttery cream cheese frosting!

PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

This tasty and incredibly easy cake combines those spice flavors of fall with creamy pumpkin and is topped off with a buttery cream cheese frosting. This is definitely a family favorite in our house and makes for a great potluck dessert as well.

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TIPS FOR MAKING THIS PUMPKIN CAKE:

• If you can’t find spice cake mix, try using a carrot cake mix.
• This can also be made into muffins as well.
• The cream cheese needs to be fully softened before making the frosting. This will help it whip up more creamy without any lumps.
• This cake needs to be kept refrigerated.

milk

HOW TO MAKE THIS EASY PUMPKIN SPICE CAKE:

Preheat oven to 350F degrees. Spray a 9×13 baking dish with nonstick cooking spray. I like the cooking spray that has flour in it (Baker’s Joy). In a bowl, mix together cake mix, pumpkin puree and eggs.Spread batter into prepared baking dish.

In a mixing bowl, combine cream cheese and butter until smooth. This is easiest using a stand mixer or handheld electric mixer.

Mix until smooth then spread on cooled cake.

I like to put these little mallow creme pumpkins on top of the slices. If you are taking it to a potluck, it lets folks know that this is something with pumpkin in it.

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PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

This Pumpkin Spice Cake starts with a boxed cake mix with pumpkin puree and topped with a delicious homemade buttery cream cheese frosting!

Keyword Pumpkin Spice Cake

 

Author Brandie @ The Country Cook

Ingredients

• box spice cake mix
• can pumpkin not pumpkin pie filling
• eggs
• cream cheese softened (1/2 block)
• cup butter softened
• cups powdered sugar
• tsp vanilla
• tbsp milk

Instructions

• Preheat oven to 350F degrees. Spray a 9″ x 13″ baking dish with nonstick cooking spray.
• In a bowl, mix together cake mix, pumpkin puree and eggs until thoroughly combined.
• Spread batter into baking dish. (Batter will be thick)
• Bake for about 30 minutes until cake springs back to the touch and a toothpick comes out clean. Allow cake to cool completely then make frosting.
• In a mixing bowl, combine cream cheese and butter until smooth (this is easiest with an electric mixer).
• Add in powdered sugar and mix until smooth.
• Then stir in vanilla extract.
• And lastly, mix in the milk.
• Mix until smooth then spread on cooled cake.
•  

Notes

• If you can’t find spice cake mix, try using a carrot cake mix.
• This can also be made into muffins as well.
• The cream cheese needs to be fully softened before making the frosting. This will help it whip up more creamy without any lumps.
• This cake needs to be kept refrigerated.

Nutrition

Calories: kcal | Carbohydrates: g | Protein: g | Fat: g | Saturated Fat: g | Cholesterol: mg | Sodium: mg | Potassium: mg | Sugar: g | Vitamin A: IU | Vitamin C: 0.1mg | Calcium: mg | Iron: mg

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