Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting Recipe - Allrecipes.com
Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting Recipe
  • READY IN 50 mins

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Recipe by  

"This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
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  • PREP

    10 mins
  • COOK

    40 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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 More Reviews

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!

 
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!

 
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!

 
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!

 
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.

 
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.

 
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...

 
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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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.

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