Description
This easy and delicious spice cake made from a boxed mix is enhanced with pumpkin puree for added moisture and flavor, then topped with a creamy homemade cream cheese frosting. Perfect for fall gatherings or anytime you crave a moist, flavorful cake with festive decorations.
Ingredients
Cake
- 15.25 ounces spice cake mix (boxed)
- 15 ounces pumpkin puree (canned, not pumpkin pie filling)
- 3 large eggs
Cream Cheese Frosting
- 4 ounces cream cheese (softened to room temperature, about half a block)
- ⅓ cup salted butter (softened to room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Prepare the Cake: Preheat your oven to 350 degrees Fahrenheit and spray a 9 x 13-inch baking dish with nonstick cooking spray to prevent sticking.
- Mix the Batter: In a large bowl, combine the spice cake mix, canned pumpkin puree, and eggs. Stir everything until the batter is smooth and thoroughly blended; expect the batter to be thick.
- Bake: Spread the thick batter evenly into the prepared baking dish. Place the dish in the oven and bake for 30 minutes, or until the cake springs back when pressed lightly and a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely before adding the frosting, ensuring best texture and flavor.
- Make the Cream Cheese Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Using an electric mixer will make this process easier and quicker.
- Add Sugar and Flavor: Gradually incorporate the powdered sugar into the cream cheese and butter mixture, mixing until smooth. Then stir in the vanilla extract for added flavor.
- Finish Frosting: Add the milk and beat the frosting again until it becomes light and spreadable to ensure easy application on the cake.
- Assemble the Cake: Spread the cream cheese frosting evenly over the cooled spice cake.
- Decorate and Serve: Garnish the frosted cake with fall-themed candies or sprinkles to enhance its festive appearance before serving.
Notes
- Make sure the pumpkin puree is pure pumpkin, not pumpkin pie filling, to avoid extra sugar and spices.
- Let the cake cool completely to prevent the frosting from melting when applied.
- Room temperature ingredients ensure smoother batter and frosting consistency.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- You can substitute salted butter with unsalted butter and add a pinch of salt to balance flavors if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
