Pumpkin Spice Cake with Cream Cheese Frosting
I feel so fortunate to live in a state that sees all four seasons. When one season has begun to wear out it’s welcome, a new one approaches. When each new season starts, it’s like a breath of fresh air. We remember all the fun and wonderful things about that particular season. I think the hot, hot days of summer help me to appreciate the cooler days of fall. Just as the frigid cold and snowy days of winter help me to welcome spring with open arms. And along with fall, comes fall foods. Soups and stews, pumpkins and apples and spices.
Starts with a boxed cake mix
Many folks who have hardly used their oven all summer long are cranking them back up again. Recipes that haven’t seen the light of day in nearly a year are being brought back out. And one of those recipes for me is this Pumpkin Spice Cake. Now, if I’m being completely open and honest, I could really make this any time of year. Sometimes in the summer, I get a hankering for fall flavors. I’ve been known to make a pumpkin pie in the middle of July. It helps me imagine cooler temperatures in the scorching heat of summer. 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.
Ingredients:
1 box spice cake mix
1 (15 oz.) can pumpkin (not pumpkin pie filling)
3 eggs
For the icing:
1/2 block (4 oz.) cream cheese, softened
1/3 cup butter, softened
2 cups powdered sugar
1 tsp. vanilla
1 tbsp. milk
Directions:
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.
In a bowl, mix together cake mix, pumpkin puree and eggs.
Spread mixture into baking dish.
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. Now, if you like, you could certainly use a store-bought frosting. I ain’t judgin’, I use this lots of time too. But if you have the time and energy, I’m gonna show you how to make some cream cheese frosting.
In your mixing bowl, combine cream cheese and butter until smooth. This is easiest using a stand mixer or handheld electric mixer.
Add in powdered sugar and mix until smooth.
Then stir in vanilla. Remember, if using a stand mixer, it’s important that you periodically scrape down the sides of the bowl so all the ingredients get incorporated.
And lastly, mix in the milk.
It looks like my mixer is going fast here but I really just had it on the low speed. Mix until smooth then spread on cooled cake.
Cut and serve.
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.
Cook’s Note: This cake needs to be kept refrigerated. This can also be made into muffins as well.
Pumpkin Spice Cake
This Pumpkin Spice Cake starts with a boxed cake mix that has canned pumpkin puree added in. All topped with a delicious homemade cream cheese frosting!
Print Pin RatePrep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Calories: 361kcal
Ingredients
- 1 box spice cake mix
- 1 15 oz can pumpkin not pumpkin pie filling
- 3 eggs
- 4 oz cream cheese softened (1/2 block)
- 1/3 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1 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 mixture into baking dish.
- 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.
- And lastly, mix in the milk.
- Mix until smooth then spread on cooled cake.
- Cut and serve.
Notes
Keep refrigerated.
Nutrition
Calories: 361kcal | Carbohydrates: 52g | Protein: 3g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 64mg | Sodium: 375mg | Potassium: 175mg | Sugar: 40g | Vitamin A: 7.1% | Vitamin C: 0.1% | Calcium: 5.9% | Iron: 12.5%
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Taylor says
I love how simple this cake is!! I'm definitely cranking my oven back on after a summer of hibernation…I'm loving me some pumpkin too!
Leslie says
Brandi, this cake looks yummy! I love pumpkin flavors, and cream cheese icing is one of my favorite things! The sweet baby pumpkin candies on top are the perfect final touch.
I'm very thankful to God for a change of seasons where I live, too! The leaves are just beginning to change here, and it's beautiful!
Blessings,
Leslie
[email protected] says
This cake is perfect for welcoming fall!
Kari Lindsay says
I live in South Florida and don't really miss the change of seasons ( I'm pretty sure that living in northern British Columbia as a child cured me of that). However, I sure am grateful that there are those who live where the seasons change, otherwise I wouldn't have any pumkins, apples, pears…Nor would I know it was time to change to fall cooking, or to my fall wardrobe!
Thanks for the fall recipes!
Carrie Wells says
I love your blog! Homemade easy recipes!
Pamela says
I am craving anything pumpkin so definitely saving this recipe. Thank you!
Laura Gysi says
I made this as a last minute thought to take to some friends. I had made some cream cheese frosting the other day and had some left over. This cake is AWESOME!!! I received mant compliments and it's soo easy!!! THANKYOU!!!
Meghan says
I just made the cake & icing!! Can't wait to eat it tonight!!
Lisa Ann says
Made this for work – it was gone in 10 minutes! So good!
Anonymous says
The recipe just says canned pumpkin but in the directions it says pumpkin puree. Will it matter which?
Brandie says
Canned pumpkin is pumpkin puree. It's the same thing. You just don't want the canned pumpkin pie mixture because that has other added ingredients (evaporated milk, cinnamon, etc.). You just want straight-up pumpkin puree. Hope that helps!
Grace says
This cake was fantastic – thank you! 1 1/2 teaspoons of cinnamon added to the frosting is so good
Nancy says
I saw this on Pinterest yesterday and made it for a get-together last night.The cake was moist and the cream cheese frosting is our new favorite! Quick, easy and delicious, what more could you ask for? Thanks for sharing this.Nancy
Susan H. says
I just made your cake recipe for a gathering, and it is so delicious and moist. Your cream cheese icing is easy to make and a wonderful addition to this favorable cake. Thank you so much. I will be making this cake often.
wendy holland says
Do you follow the directions on the cake mix box?
Josie says
According to the same recipe by Duncan Hines, it says No. just the eggs and the box of Spice mix and bake.
Josie says
Oops, made a mistake. (Left that out) . meant add the pumpkin and eggs with the cake mix. Sorry!
Brandie @ The Country Cook says
Don’t go by the back of the box – just go by the recipe as I have it listed. 🙂
Brandie @ The Country Cook says
No. Go by the ingredients and directions I have listed above 🙂
Dorothy says
I am making a pumpkin cake and it is going to be used on the top of a round tier cake and I was wondering if this recipe is crumbly and is it stable enough to be covered in fondant?
Brandie @ The Country Cook says
Dorothy, that is a good question and one I am not sure that I have a good answer for to be honest. The cake is super moist so I fear it may not be sturdy enough. However, having said that, I’ve never tried adding fondant to it so I can’t say for sure. Perhaps if you are gentle with it, it will hold up. It’s definitely not crumbly. 🙂
Melissa says
This sounds delicious! =)
Kenneka says
How long do you think it would need to bake if I used a bunt pan?
Meg says
Could I substitute eggs for something different? Preferably a non dairy option.
leesuh says
I always love recipes that cut out the oil. Delicious even without the frosting!
Paula Roarx says
Thank yo!u I’m making the cake now and I hope it turns out awesome!
Jessica says
How long if I make this as cupcakes?
pat says
My husband does not like pumpkin could I substitute sweet potatoes
Patty Ables says
Can this be made as a roll?
Cathy Edwards says
If at a high elevation (7000 feet), I am guessing to add flour to the cake mix? Is that correct?
LorrLee says
Hi, Cathy, I’m at 8500ft and honestly, after several years of messing with it, I ‘ve stopped adding extra flour to cakes. I add a tick ( about a 1 1/2 tbl spoons) more liquid if I have juice or 1 extra egg if not and I just keep close watch on the time. I have way better results now. BUT….cookies and brownies definitely need adjusting. Hope this helps. I’m making this later tonight and will post my outcome 🤠