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Pumpkin Spice Cake (+Video)
This Pumpkin Spice Cake starts with a boxed cake mix with pumpkin puree and topped with a delicious homemade buttery cream cheese frosting!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
12
Calories
361
kcal
Author
Brandie @ The Country Cook
Ingredients
1
box
box spice cake mix
15
ounce
can pumpkin
(not pumpkin pie filling)
3
large
eggs
4
ounce
(1/2 block) cream cheese
softened to room temperature
⅓
cup
salted butter,
softened to room temperature
2
cups
powdered sugar
1
teaspoon
vanilla extract
1
Tablespoon
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.
Cut and serve.
Video
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:
361
kcal
|
Carbohydrates:
52
g
|
Protein:
3
g
|
Fat:
15
g
|
Sodium:
375
mg
|
Sugar:
40
g