Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
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"This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together"
Original recipe yield: 1 - 9x13 inch pan.
- Prep Time:
- 10 Minutes
- Cook Time:
- 40 Minutes
- Ready In:
- 50 Minutes
- Servings:
- 12
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INGREDIENTS:
- 1 (15 ounce) 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
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
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- 1/2 cup butter, softened
- 4 (3 ounce) packages cream cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
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DIRECTIONS:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
- In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
- Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.
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