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!
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!
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 9x13 metal cake pans, you'll just want to adjust the baking time slightly since glass pans bake faster than metal.