Prep: 10 mins | Cook: 40 mins | Total: 50 mins | Servings: 12 | Yield: 1 – 9×13 inch pan
What a perfect cake! I made this cake yesterday and my friends loved them! Every bite of this cake is very satisfying that you would want to eat the whole thing. Invite your friends over and amaze them with the delicious taste of this Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting. Enjoy!
Ingredients:
1 (15 ounces) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
¼ cup of vegetable oil
2 large eggs
1 teaspoon vanilla extract
½ cup butter softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Apply cooking spray and flour in a 9×13-inch baking pan.
Step 3: In a medium mixing bowl, add the cinnamon, pumpkin, nutmeg, and cloves. Stir until well mixed.
Step 4: In a large mixing bowl, add the cake mix and oil. Stir until well mixed.
Step 5: Add eggs, vanilla, and the pumpkin mixture. Stir until everything is mixed.
Step 6: Transfer the batter into the greased and floured baking pan.
Step 7: Place inside the preheated oven and bake for 40 minutes or until a toothpick comes out clean after inserting in the middle of the cake.
Step 8: Remove from the heat and let it sit on a wire rack to cool at room temperature.
How To Make The Cream Cheese Frosting:
Step 1: In a medium mixing bowl, add the cream cheese and butter. Beat until well mixed and creamy.
Step 2: Add in confectioners’ sugar and beat until well mixed.
Step 3: Add in vanilla and cinnamon. Stir until well blended.
Step 4: Spread the frosting on top of the cake.
Step 5: Serve and enjoy!
Nutrition Facts:
Per Serving: 503 calories; protein 5.8g 12% DV; carbohydrates 58.6g 19% DV; fat 28.2g 43% DV; cholesterol 83.4mg 28% DV; sodium 435.3mg 17% DV.
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