Pumpkin Spice Cake
User Reviews
5
Pumpkin Spice Cake
Description
The Pumpkin Spice Cake starts with a standard spice cake mix enhanced by pumpkin puree and warming spices like cinnamon and ginger. Mixing the batter thoroughly produces a consistent, thick cake batter that bakes evenly in a greased 9x13 inch pan. Baking at 350°F takes about 25-35 minutes until fully set. The texture is moist and tender with subtle spiced undertones.
The finishing touch is a cream cheese frosting made by beating room temperature cream cheese and butter together, then gradually adding sifted powdered sugar and vanilla. The frosting’s creamy texture balances the spice in the cake and adds sweetness without overwhelming the pumpkin. The cake is suitable for dessert or special occasions where fall flavors are desired.
Different types of cream cheese can be used except for fat-free, which is not recommended. Pumpkin puree—not pie mix—is critical for the correct texture and flavor. Various oils similar to vegetable oil can substitute without issue, and both dairy and nondairy milks are acceptable for the frosting. Nutrition details are estimates and will vary by ingredient brands.
Ingredients
Cake
- 15 ounce spice cake mix package
- 1 ¼ cups pumpkin puree
- 1/4 cup vegetable oil
- 1/2 cup water lukewarm
- 3 egg large
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
Cream Cheese Frosting
- 16 ounces cream cheese at room temperature
- 1/4 cup butter at room temperature
- 3-3 ½ cups powdered sugar sifted, plus additional if needed
- 1-3 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 350⁰F. Grease a 9 x 13-inch baking pan with nonstick cooking spray.
- Combine all cake ingredients in a large mixing bowl.
- Blend with an electric mixer on low speed for 1 minute.
- Scrape down the sides of the bowl, increase the speed to medium and beat for 2 minutes more, scraping down the sides as needed.
- Pour the batter into the prepared pan, smoothing the top with a spatula.
- Bake the cake until a toothpick inserted near the center comes out clean, about 25-35 minutes.
- Remove from the oven and place the pan on a wire rack to cool for 20 minutes.
- When completely cool, frost with cream cheese frosting.
- To make cream cheese frosting, beat together cream cheese and butter until well-combined.
- Add in the powdered sugar one cup at a time until you get to 3 cups, and beat on low for 30 seconds after each addition.
- Increase speed to medium and beat for 1-2 minutes or until combined well, scraping down the sides as needed.
- Add enough milk to make a spreadable consistency, and then stir in vanilla.
- If you find that the frosting is too thin at this point, add additional powdered sugar in 2 tablespoon increments until you reach the consistency that you would like.
- Spread frosting onto cooled cake.
- Refrigerate leftover cake.
Notes
- Use regular or 1/3 less fat cream cheese; avoid fat-free for best texture.
- Pumpkin puree must be used rather than pumpkin pie filling for proper flavor and consistency.
- Vegetable oil can be substituted with similar oils such as canola oil.
- Butter used in the frosting is salted, but you may adjust according to taste.
- Any dairy or nondairy milk from skim to whole can be used in the frosting as needed.
- Nutrition values are approximate and depend on specific ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 280kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 277mg | 12% |
| Potassium | 169mg | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 2615IU | 52% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 64mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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