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Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting
SUBMITTED BY:
JPAULEYBUCKNER
"This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together"
RECIPE RATING:
Read Reviews
(49)
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PREP TIME
10 Min
COOK TIME
40 Min
READY IN
50 Min
Original recipe yield 1 - 9x13 inch pan
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (15 ounce) can canned pumpkin puree
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 (18.25 ounce) package yellow cake mix with pudding
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1/2 cup butter, softened
4 (3 ounce) packages cream cheese, softened
2 cups confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.
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REVIEWS
Reviewed on Nov. 6, 2006 by
Tracy
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Tracy
Nov. 6, 2006
This was a very excellent cake! However i didnt use the recipe given for the frosting (the ingredients didnt seem proportional) so i used "Cream Cheese Frosting II" found on here and i just added some cinnamon and it turned out super!
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5 users found this review helpful
This was a very excellent cake! However i didnt use the recipe given for the frosting (the...
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Reviewed on Nov. 28, 2004 by rnsluvsljs
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rnsluvsljs
Nov. 28, 2004
This recipe was a huge hit with my family. It is very delicious and extremely easy to make. My only suggestion is to half the recipe for the frosting. We had more than enough to cover the cake and about 2 cups left over! It's a really great autumn dessert and like I said, very easy!
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5 users found this review helpful
This recipe was a huge hit with my family. It is very delicious and extremely easy to make. My...
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Reviewed on Oct. 30, 2003 by ELCBEE123
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ELCBEE123
Oct. 30, 2003
The cake is very good but the cinnamon cream cheese icing needs more powdered sugar! Be sure to taste it while in the mixer. Next time, I'd add at least 2 1/2 cups, if not more.
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5 users found this review helpful
The cake is very good but the cinnamon cream cheese icing needs more powdered sugar! Be sure...
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Reviewed on Feb. 27, 2007 by
MY7HUNGRYKIDS
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MY7HUNGRYKIDS
Feb. 27, 2007
I followed the cake recipe exactly and it was delicious! I did not use the frosting part of this recipe however, I frosted it with a can of cream cheese frosting from the store since I was looking for a quick and easy cake to throw together. I loved that this only uses a 15 oz. can of pumpkin puree, so I am not stuck with leftover pumpkin puree in my fridge to worry about! It tasted like a pumpkin spice cake, and it was devoured by each one of my kids and my husband with gusto! Thankyou for a great recipe, I will be passing this one on to friends and family!
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3 users found this review helpful
I followed the cake recipe exactly and it was delicious! I did not use the frosting part of...
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Reviewed on Nov. 22, 2006 by hillbe20
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hillbe20
Nov. 22, 2006
Amazing! Great flavor. Only thing I added was 1/4 cup water. The frosting wasn't for me, so the second time I made it I used the pumpkin bar icing from this site...I cut down the butter just a bit and added a little bit more of cream cheese and then cinnamon to my liking...YUM!
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3 users found this review helpful
Amazing! Great flavor. Only thing I added was 1/4 cup water. The frosting wasn't for me, so...
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Reviewed on Oct. 10, 2006 by Deb A.
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Deb A.
Oct. 10, 2006
This cake was a big hit! My co-workers gobbled it up! I tweaked the frosting as well: 1/2 stick butter, 1 C confectioners' sugar, 3/4 tsp cinnamon, 3/4 tsp vanilla, and 1 (8 oz) pkg cream cheese. Very good! Not too sweet and good spice flavor!
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3 users found this review helpful
This cake was a big hit! My co-workers gobbled it up! I tweaked the frosting as well: 1/2...
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Reviewed on Sep. 26, 2005 by
zombified
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zombified
Sep. 26, 2005
Very easy and tasty! I used Golden Butter cake mix instead of yellow and decreased the frosting to 1/2 stick butter, 1 c confectioners' sugar, 3/4 tsp vanilla, and 1 pkg cream cheese. It was the perfect amount.
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3 users found this review helpful
Very easy and tasty! I used Golden Butter cake mix instead of yellow and decreased the...
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Reviewed on Nov. 22, 2004 by
JENNIFER
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JENNIFER
Nov. 22, 2004
This was quite tasty and had just the right amount of spice. Instead of making the frosting homemade, I used store-bought cream cheese frosting and added a bit of cinnamon. Everyone at the office at it, so I'll certainly make it again. I've also done a low-fat variation on this recipe using fat-free egg substitute, applesauce instead of oil, and an orange juice and confectioner's sugar icing--it was also quite good. The only problem I had with this recipe is that when I tried to fold in the pumpkin with the batter, it did not mix well and left little yellow specks in the orange cake. Next time I'll try mixing the pumpkin and oil together first? Not sure.
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3 users found this review helpful
This was quite tasty and had just the right amount of spice. Instead of making the frosting...
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Reviewed on Dec. 11, 2007 by
Julianne
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Julianne
Dec. 11, 2007
I have been making this cake, as pumpkin bars for about 20+ years. It has remained a staple favorite. We use a 15X10 jelly roll pan instead of the 9X13. We do add about double the spice and usually I just use pumpkin pie spice. For frosting we use a can of vanilla frosting and beat 4 oz of cream cheese into it and add some pumpkin pie spice. For fall events we decorate each bar with a marshmallow candy pumpkin or candy corn. Everyone I know like this better chilled in the fridge before eating. YUMMY!
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2 users found this review helpful
I have been making this cake, as pumpkin bars for about 20+ years. It has remained a staple...
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Reviewed on Dec. 6, 2006 by jensinsin
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jensinsin
Dec. 6, 2006
Came out perfect on the first try and what a crowd pleaser!
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2 users found this review helpful
Came out perfect on the first try and what a crowd pleaser!