Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting Recipe

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Most Helpful Positive Review

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!

—Deb A.

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Most Helpful Critical Review

Nov 23, 2008

As is, I give the cake recipe a 3. At my first attempt, I baked the cake in a 6inch round to see how it would turn out. It was a bit dry and needed a lot more spice to make it more of a pumpkin flavor. After tasting that, I decided it would make better cookies, which it did! They were delicious :) On my second attempt, I added a total of 2 tablespoons pumpkin pie spice ( 6 teaspoons), use a mix w/o pudding in the mix and added pumpkin pie flavored pudding mix (found at walmart), 4 eggs (helped solve the dryness), 1/3 cup oil, and 1/4 cup milk. The end result was fantastic. I did not use the icing because the proportions were off, and instead used my own recipe. I hope this helps!

—Alexandra Bill

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102 Ratings

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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!

—Julianne

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Nov 06, 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!

—Tracy

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Jan 29, 2008

These are my changes that I believe make a Five Star Cake: Add in the 3.4 oz pkg of Vanilla Pudding (omit the vanilla extract). Add one extra egg. 1/2 cup oil and 1/2 cup water. And, I only use 1 cup of pumpkin puree. (Although using more would probably be great, too - just cut back the oil and water). And, I never measure the spices - I just go nuts (it's a rarity that there's too much spice for me). For the frosting, I use pumpkin pie spice instead of cinnamon.

—Sumchelle

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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.

—ELCBEE123

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Mar 04, 2010

This review is just for the cake, as I opted to make a cream cheese glaze from another AR recipe. I had a spice cake mix laying around (don't even remember what I bought it for in the first place) and figured this was a good way to use it. In spite of the spices already in the mix I prepared this recipe as written, including all of the spices. I baked it in a Bundt pan, about 45 minutes. If the aroma as it was baking was any indication of how the cake would taste I knew it was going to be good. And it was! It was moist, of course, as cake mix cakes generally are, pretty nutmeg in color, richly pumpkin and robustly flavored with spices. And no characteristic cake mix taste, which is always a plus for me. I wonder, however, if that would have been the case had I used the yellow cake mix called for...

—naples34102

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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!

—hillbe20

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Nutrition

Calories
503 kcal
25%

Carbohydrates
58.6 g
19%

Cholesterol
88 mg
29%

Fat
28.2 g
43%

Fiber
2.3 g
9%

Protein
5.8 g
12%

Sodium
435 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 503
Calories from Fat: 254

% Daily Value *
Total Fat 28.2g 43 %
Saturated Fat 12.9g 64 %
Cholesterol 88mg 29 %
Sodium 435mg 17 %
** Potassium 88mg 2 %
Total Carbohydrates 58.6g 19 %
Dietary Fiber 2.3g 9 %
Protein 5.8g 12 %
Sugars 40.6g
Vitamin A 118 %
Vitamin C < 1 %
Calcium 12 %
Iron 14 %
** Thiamin 10 %
** Niacin 14 %
** Vitamin B6 4 %
** Magnesium 3 %
** Folate 29 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.