Pumpkin Spice Cake with Cream Cheese Frosting

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This pumpkin spice cake with cream cheese frosting combines spice cake mix with pumpkin puree for a delicious cake filled with sweet cinnamon and nutmeg flavors. Topped with a fluffy cream cheese frosting, it’s the kind of warm and cozy treat that you may just want to enjoy year-round!

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Piece of umpkin spice cake on plate

In our house, it’s never too early for fall desserts, and this cake is the perfect way to celebrate the season for all things pumpkin spice! Even if it’s still blazing hot where your live, a pumpkin cake recipe is a great way to bring a little fall flavor into your kitchen in anticipation of the cool weather to come.

This sweet and spicy cake is perfect for a casual weeknight dessert or an afternoon snack, it also makes a great party treat. If you’re a pumpkin spice lover, you’ll definitely want to add it to your list of favorite pumpkin desserts!

Why We Love This Recipe

Great Fall Flavors – If you need a great fall recipe, this is one of the best pumpkin spice desserts for the job. Full of pumpkin flavor and warm spices, it’s sure to get you in the mood for fall.

It’s Versatile – Serve this as a delicious dessert or a tasty afternoon snack with a cup of tea or coffee. It even makes a decadent breakfast. No matter when you serve it, this easy pumpkin cake is a rich and satisfying treat.

It’s a Crowd Pleaser – There’s probably no flavor that has a bigger fan club than pumpkin spice. Everyone goes nuts for this favorite fall flavor, so this homemade pumpkin cake is sure to be a big hit with – well, pretty much everyone!

Ingredients

Ingredients for pumpkin spice cake
  • Boxed spice cake mix – serves as the base and adds the spices for your cake.
  • Eggs – help the cake to rise.
  • Pumpkin puree – adds the fresh pumpkin flavor.
  • Cream cheese – adds flavor and creates the base for a simple cream cheese frosting
  • Powdered sugar – sweetens the frosting.
  • Heavy cream – adds creamy texture to the frosting.
  • Vanilla – adds flavor to the frosting.

How to Make Pumpkin Spice Cake with Cream Cheese Frosting

Step 1: Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.

Step 2: Place cake mix, pumpkin puree and 3 eggs in a large bowl.

Pumpkin puree, eggs and cake mix

Step 3: Whisk the cake mix, eggs and pumpkin together until well combined.

Pumpkin spice cake batter

Step 4: Pour pumpkin mixture into a 9×13 prepared pan and smooth out evenly. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place pan on a wire rack (or on the stovetop) and cool cake to room temperature before frosting.

Pumpkin spice cake batter in glass pan

Step 5: In a separate bowl, beat the cream cheese for 1-2 minutes, until smooth.

Cream cheese in bowl

Step 6: Add powdered sugar and vanilla extract to the cream cheese. Mix together until smooth and creamy.

Cream cheese with powdered sugar and vanilla

Step 7: In a separate bowl, whip the heavy cream for 4-5 minutes until it begins to form stiff peaks. Add whipped cream to the cream cheese mixture.

Whipped cream and cream cheese mixture

Step 8: Fold cream cheese mixture and whipped cream together until well combined, about 1-2 minutes more.

Cream cheese frosting for cake

Step 9: Once cake has cooled completely, frost it using an offset spatula or rubber spatula. Enjoy!

Frosted pumpkin spice cake

Step 10: Cut into 16 pieces and enjoy!

Pumpkin spice cake on white plate

Tips & Tricks

  • When buying the canned pumpkin, be sure to use pumpkin puree (sometimes labeled as 100% pumpkin) and not pumpkin pie filling. Pumpkin pie filling has spices already added. Because your cake mix has them added as well, using pie filling may cause your cake to be too sweet or too heavy on certain spices.
  • If you enjoy nuts, you can add some chopped pecans or walnuts to the cake batter. You can also sprinkle some on top of the cake after it’s frosted.
  • Be sure not to overbake – the moist texture of the cake makes it extra delicious and overbaking may cause it to become too dry. We recommend starting to check the cake at about 22-23 minutes. Once a toothpick inserted into the center comes out clean, remove it from the oven.
Pumpkin spice cake up close

How Long Will Pumpkin Spice Cake Keep?

This cake will keep for up to four days in the fridge in an airtight container or wrapped in plastic wrap. Be sure to let it warm up to room temperature before serving the leftovers.

Can I Freeze it?

Yes – you can store it in the freezer for up to 3 months in an airtight container. Another option is to cut individual pieces, wrap each one in plastic wrap or aluminum foil, then store in a large freezer bag. This makes it easy when you just want an individual serving.

Pumpkin spice cake from above

Change It Up

This is one of our favorite pumpkin recipes because you can change it up in so many ways.

  • Make pumpkin cupcakes for the kids
  • Turn this into a bundt cake by baking it in a bundt pan instead. Finish it off with a drizzle of cream cheese glaze.
  • Double the recipe and add a second cake layer (with cream cheese frosting in the middle) for a pumpkin spice layer cake.

More Delicious Cake Recipes

Bite of pumpkin spice cake on fork
Pumpkin Spice Cake With Cream Cheese Frosting recipe card image
5 from 3 votes

Pumpkin Spice Cake With Cream Cheese Frosting


Course Dessert, Desserts & Sweets
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
This pumpkin spice cake with cream cheese frosting combines spice cake mix with pumpkin puree for a delicious cake filled with sweet cinnamon and nutmeg flavors. Top it off with a delicious cream cheese frosting for an easy fall dessert that's always hit!

Ingredients
 

For the cake

For the frosting

  • 8 ounces cream cheese
  • 2 cups powdered sugar
  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions

For the cake

  • Preheat oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.
  • Place cake mix, pumpkin puree and 3 eggs in a large bowl.
  • Whisk the cake mix, eggs and pumpkin together until well combined.
  • Pour pumpkin mixture into a 9×13 prepared pan and smooth out evenly. Bake for 28-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place pan on a wire rack (or on the stovetop) and cool cake to room temperature before frosting.

For the frosting

  • In a separate bowl, beat the cream cheese for 1-2 minutes, until smooth.
  • Add powdered sugar and vanilla extract to the cream cheese. Mix together until smooth and creamy.
  • In a separate bowl, whip the heavy cream for 4-5 minutes until it begins to form stiff peaks. Add whipped cream to the cream cheese mixture.
  • Fold cream cheese mixture and whipped cream together until well combined, about 1-2 minutes more.
  • Once cake has cooled completely, frost it using an offset spatula or rubber spatula. Enjoy!

Notes

  • When buying the canned pumpkin, be sure to use pumpkin puree (sometimes labeled as 100% pumpkin) and not pumpkin pie filling. 
  • If you prefer to use 9×13 metal cake pans, you’ll just want to adjust the baking time slightly since glass pans bake faster than metal.

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 41g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 70mg | Sodium: 275mg | Potassium: 162mg | Fiber: 1g | Sugar: 31g | Vitamin A: 574IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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