Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
Ingredients
- 1 (15 ounce) can canned pumpkin purée
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 (15.25 ounce) package yellow cake mix with pudding
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 (3 ounce) packages cream cheese, softened
- ½ cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Whisk pumpkin, cinnamon, cloves, and nutmeg together in a large bowl until combined. Mix cake mix, eggs, and oil together in a separate large bowl until smooth. Fold pumpkin mixture and vanilla into egg mixture until combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Transfer to a wire rack and cool completely.
- Meanwhile, beat cream cheese and butter together in a medium bowl with an electric mixer until light and fluffy. Beat in confectioners' sugar until smooth. Stir in cinnamon and vanilla.
- Spread frosting over the cooled cake.
Source
Original recipe: View Original