| 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 9×13 in pan or bundt pan. Cook for 25 min for 9×13, 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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