Easy Pumpkin Cake Recipe
User Reviews
4.7
Easy Pumpkin Cake Recipe
Description
The Easy Pumpkin Cake Recipe modifies a boxed spice cake mix by adding pumpkin puree, brown sugar, eggs, vegetable oil, and water to form a moist batter. Baking in two 9-inch pans yields tender layers with a soft crumb supported by the moisture of the pumpkin. Cooling fully before frosting ensures the cream cheese icing maintains its texture.
The frosting combines cream cheese and salted butter whipped smooth and then sweetened with powdered sugar and flavored with vanilla and salt, offering a lush and tangy complement to the pumpkin cake’s warm spices. This layered cake serves well as a dessert during fall or winter months when pumpkin is in season.
Store the cake covered in the refrigerator for up to three days to keep the frosting fresh and the cake moist. The recipe is approachable and ideal for those looking to enjoy pumpkin flavor without making cake from scratch.
Ingredients
For the Cake
- 13.25 ounces spice cake mix (1 box)
- ⅔ cup brown sugar
- 3 large egg
- 2 large egg yolk
- ⅓ cup vegetable oil
- ¼ cup water
- 1 cup pumpkin not pumpkin pie filling! (about ½ can, puree
For the Frosting
- 16 ounces cream cheese room temperature (2 bricks)
- 1 cup butter room temperature (2 sticks, salted
- 4-4½ cups powdered sugar
- 1½ teaspoons vanilla extract pure
- 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
- Keep the cake refrigerated in an airtight container to maintain freshness for up to 3 days.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
You'll Also Love
