Pumpkin Spice Cake
User Reviews
5.0
15 reviews
Excellent
Pumpkin Spice Cake
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Moist pumpkin spice cake recipe that is made with just a few, simple ingredients.
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Ingredients
Cake
- 15 ounce package spice cake mix
- 1 ¼ cups pumpkin puree
- 1/4 cup vegetable oil
- 1/2 cup lukewarm water
- 3 large eggs
- 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
- Regular or 1/3 less fat will work. I don't recommend using fat-free cream cheese in this recipe.
- Cake mix: You can make your own homemade spice cake mix with this recipe.
- Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
- Oil: You can use a similar oil, like canola oil, in this recipe.
- Cream cheese: Regular or 1/3 less fat will work. I don't recommend using fat-free cream cheese in this recipe.
- Butter: I use salted butter.
- Milk: You can use nondairy milk or any dairy milk from skim to whole.
- Nutrition values are estimates.
Nutrition Information
Show Details
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
(5%)
Sugar
32g
(64%)
Vitamin A
2615IU
(52%)
Vitamin C
0.7mg
(1%)
Calcium
64mg
(6%)
Iron
1.4mg
(8%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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