Pumpkin Cake using Spice Cake Mix
This Pumpkin Cake with Spice Cake Mix is a quick and easy fall dessert! It's packed full of fall spices that we all love and topped with a cream cheese frosting.
Servings: 12 slices
Ingredients
Cake
- 15.25 ounce box Spice Cake Mix with pudding mix
- 3 large eggs
- 1 cup pumpkin purée
- 1 1/4 cup evaporated milk
- 1/2 cup vegetable oil
- 1/3 cup light brown sugar packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
Cream Cheese Frosting
- 4 ounces cream cheese
- 1/2 cup butter room temperature
- 2 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon for dusting
Instructions
Cake
- Preheat the oven to 350 degrees F. Grease a 9x13 baking pan with nonstick baking spray.
- In a large bowl, add in the 15.25 ounce box Spice Cake Mix with pudding mix, 3 large eggs, 1 cup pumpkin purée, 1 1/4 cup evaporated milk, 1/2 cup vegetable oil, 1/3 cup light brown sugar, 2 teaspoons pumpkin pie spice, and 1 teaspoon vanilla extract. Beat using a hand mixer on medium speed until the batter is smooth and the eggs are incorporated.
- Pour the batter into the prepared baking pan and spread out.
- Place in the preheated oven and bake for 32 - 37 minutes or until a toothpick inserted into the center of the cake comes out clean or with moist crumbs.
- Remove from the oven and let cool completely.
Frosting
- In a large mixing bowl, add in the 4 ounces cream cheese and 1/2 cup butter. Beat using a hand mixer on medium speed until smooth.
- Add in the 2 1/2 cups powdered sugar and 1 teaspoon vanilla extract. Beat on low until the powdered sugar is mostly worked into the frosting and then turn the mixer to medium and beat until the frosting is whipped, about 30 seconds to 1 minute.
- Spread the frosting on top of the cooled cake.
- Using a fine mesh strainer, add the 1/4 teaspoon ground cinnamon into it and dust the top of the frosting with cinnamon.
- Cover with plastic wrap and store in the refrigerator up to 5 days.
Notes
Storage: Cover with plastic wrap and store in the refrigerator up to 5 days.
Nutrition
Calories: 363kcal | Carbohydrates: 36g | Protein: 4g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 78mg | Sodium: 137mg | Potassium: 164mg | Fiber: 1g | Sugar: 34g | Vitamin A: 3664IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
