Fall is in the air, which at my house means it is time to break out the pumpkin spice. 🙂
This cake is seriously sooo easy, and yet soooo moist, that your guests will never guess that it started with a cake mix!
If you don’t have time, go ahead and use pre-made cream cheese frosting! It will be our secret! My Candied Pecans in 15 Minutes are the perfect garnish, but it’s great with just the frosting, or you can sprinkle it with any chopped nuts. Cinnamon chips make a lovely topping for this pumpkin cake as well.
| Prep Time | 10 min |
| Cook Time | 35 min |
| Passive Time | 15 mn |
| Servings |
servings
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Ingredients
Cake
- 1 spice cake mix
- 1 14.5 oz can pumpkin puree
- 1/4 c water
- 1/3 c oil
- 1 3.4 oz. pkg instant vanilla pudding mix
- 4 large eggs
Frosting
- 4.5 oz cream cheese softened
- 7.5 Tbsp butter softened (you can use salted butter, but omit salt later in recipe)
- 3 c powdered sugar
- 1/8 tsp salt or to taste
- 3 tsp Vanilla
- 2-3 Tbsp milk
Ingredients
Cake
Frosting
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Instructions
- Preheat oven to 350*.
- Pour all cake ingredients into a mixing bowl. Beat on low for 1 minute, then on high for 2 minutes.
- Pour into greased 9x13 in pan or bundt pan. Cook for 25 min for 9x13, or 32-35 min for bundt cake, or until center of cake springs back when touched.
- Cool completely before frosting. For bundt cake, cool for 10 min. prior to removing from pan, then loosed side with a butter knife and invert pan onto cooling rack to remove cake. When completely cool, move to serving platter.
- While cake is cooling, make frosting by beating cream cheese until creamy, then adding butter and beating until smooth and fluffy. Add 1 cup powdered sugar at a time, beating well after each addition. Add vanilla and milk and beat until smooth. Add a little more milk if a thinner consistency is desired.
- Frost cake. Store in refrigerator. Remove 30 min-1 hour before serving to bring to room temperature if desired.
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