Easy Pumpkin Cake Recipe
User Reviews
4.7
111 reviews
Excellent
Easy Pumpkin Cake Recipe
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This easy pumpkin cake recipe is moist, rich, and chock-full of pumpkin flavor. The tangy cream cheese frosting is perfectly balanced.
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Ingredients
For the Cake
- 13.25 ounces spice cake mix (1 box)
- ⅔ cup brown sugar
- 3 large eggs
- 2 large egg yolks
- ⅓ cup vegetable oil
- ¼ cup water
- 1 cup pumpkin puree not pumpkin pie filling! (about ½ can)
For the Frosting
- 16 ounces cream cheese room temperature (2 bricks)
- 1 cup salted butter room temperature (2 sticks)
- 4-4½ cups powdered sugar
- 1½ teaspoons pure vanilla extract
- ½ teaspoon kosher salt
Instructions
For the Cake
- Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and spray with nonstick spray. Set aside.
- Mix the cake mix, brown sugar, eggs, oil, water, and pumpkin in a large bowl.
- Evenly divide the batter between the 2 prepared cake pans (about 521 grams per pan).
- Place into the preheated oven on the center rack and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Once baked, remove the cakes from the oven and place onto a wire cooling rack to let them completely cool.
For the Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 1-2 minutes.
- Add in the powdered sugar, starting with the smaller amount, and mix until incorporated. Add more powdered sugar as needed until the desired consistency is reached.
- Add in the vanilla, then salt and mix to combine.
For Assembly
- Once the cakes have completely cooled, remove them carefully from the cake pans.
- Place the first cake onto a plate or cake stand. Spoon about ⅔ cups of frosting onto the center and evenly spread using an icing spatula.
- Add the second cake on top and frost the top and sides of the cake, using an icing spatula to get a smooth finish.
- Spoon the remaining frosting into a piping bag fitted with an open star tip, then pipe swirls around the top of the cake. Cut into 12 slices and serve.
Notes
- Storage: Store pumpkin cake in an airtight container in the refrigerator for up to 3 days.
Nutrition Information
Show Details
Serving
1slice
Calories
715kcal
(36%)
Carbohydrates
84g
(28%)
Protein
6g
(12%)
Fat
41g
(63%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
6g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
156mg
(52%)
Sodium
568mg
(24%)
Potassium
241mg
(7%)
Fiber
1g
(4%)
Sugar
73g
(146%)
Vitamin A
4267IU
(85%)
Vitamin C
1mg
(1%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 715kcal | 36% |
| Carbohydrates | 84g | 28% |
| Protein | 6g | 12% |
| Fat | 41g | 63% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 156mg | 52% |
| Sodium | 568mg | 24% |
| Potassium | 241mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 73g | 146% |
| Vitamin A | 4267IU | 85% |
| Vitamin C | 1mg | 1% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
111 reviews
Excellent
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