Pumpkin Spice Cake w/Cream Cheese Icing

Recipe Rating:	15 Ratings5
Categories:	Cakes, Quick & Easy
Collections:	Fall Favorites
Serves:	12
Prep Time:	30 Min
Cook Time:	30 Min

Ingredients

CAKE INGREDIENTS
1 can(s)	libby's pumpkin (15 oz--not pie filling)
3/4 c	oil
2/3 c	dark brown sugar, firmly packed
1 c	sugar
3 large	eggs
2 tsp	ground cinnamon
dash	ground cloves
dash	ground ginger
1 tsp	salt
1 tsp	baking soda
1 tsp	baking powder
1 3/4 c	all purpose flour
ICING INGREDIENTS
8 oz	cream cheese, room temperature
1/4 c	unsalted butter
1 tsp	vanilla
2 c	confectioners' sugar
1/4 tsp	ground cinnamon

Pinched by Ciara0928, and 3,692 more.

Sherry Symmonds

Well Seasoned

Hamilton, MS (pop. 22,058)

sherry9300

Member Since Oct 2010

Sherry's Notes:

This is perfect for the fall weather and tastes so good. I think it tastes a little better the next day, as many cakes do. My son thought it was a carrot cake at first. This was supposed to be a brownie recipe, but the cake rises too much for me to call it a brownie. Still absolutely wonderful. I add more cinnamon than directed to the icing, but see what suits your taste. I'm sure you could sub a few teaspoons of pumpkin pie spice for the cinnamon and other spices and still have it taste fantastic.

Comments from the Test Kitchen:

Mmmm, the spiciness of the icing is the perfect finishing touch for this delicate, moist cake.

Directions

Preheat oven to 350 degrees. Meanwhile, in a bowl mix together first eleven ingredients at medium speed until well blended--about two minutes.

Mix in by hand:
1 3/4 cup all purpose flour
just until blended in well with the wet ingredients. Don't use the mixer for this step, just stir.

Spray bottom of 9 X 13 pan with nonstick spray and pour in batter. Bake for 30 minutes.

When completely cooled, frost with cream cheese frosting (follow directions for icing in step 5):

Blend cream cheese and butter until smooth at low speed. Add vanilla. Slowly add powdered sugar a little at at a time until well blended. Add cinnamon. If it's too runny add a bit more powdered sugar until it's a good consistency. If too stiff, add a Tablespoon of milk or water and blend again.

Comments

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Paula S. louegirl

Oct 17, 2010

I'm not sure why this is called a pumpkin cake yet has no pumpkin in it. Is it because of the spices used? It sounds like a good spice cake.

FREDA GABLE cookin4me

Oct 17, 2010

Your right Paula, Where's the Pumpkin?? I definately agree, sounds more like a "Spice cake", but with the oil in it would be moist.

Sherry Symmonds sherry9300

Oct 17, 2010

Oops...trying to re-order the ingredients and I left off the pumpkin. I'm not sure what you would have without the pumpkin, but I'm not going to try, although I'd be willing to sub cooked mashed yams or sweet potato for it.

FREDA GABLE cookin4me

Oct 17, 2010

'Oh Good I'm glad we caught this for You", I will check back for the correction. Thanks a bunch, for letting us know. Paula and I were left on a spot here. . . . wondering!!!

Paula S. louegirl

Oct 17, 2010

Sounds like something I would do, Sherry. Glad we caught it. :-)

FREDA GABLE cookin4me

Oct 18, 2010

Yeh. . . I see Pumpkin in this Pumpkin cake, Sherry, That was funny, I can only imagine what we might have had without the Pumpkin.
. . a pumpkin glob maybe. . .?? goes with the season right??

chris evans deesre1202

Nov 17, 2010

Hey ladies! Have ya'll had a long day or what? The first ingreident in the cake is Pumpkin! lol This sounds very good though

Nancy Sauter kidzndogz

Nov 17, 2010

This looks great and I can't wait to try it this weekend. This might sound a little obvious to all the seasoned bakers out there, but you really should separate the frosting ingredients from the rest. The first direction says to mix together ALL the ingredients except the flour. The way it's written, looks like you should add the cream cheese too. Then to make the frosting it says to mix the first three ingredients...again, the way it's written one would add pumpkin, oil, and brown sugar. I know it's obvious to most people, but if my 20 year old daughter who has just started to take an interest in baking saw this, she would follow it EXACTLY as written.

FREDA GABLE cookin4me

Nov 17, 2010

I aree with Nancy, Great recipe, But Please seperate the Frosting by a heading from the Cake mix.
We have many new cooks out here, like my grand kids @ 18 yrs old, wouldn't have a clue and blend it all together . . oops,Big Oops, and mess. Us older cooks with experience can figure it out, But the Younger cooks would have problems, decifering frosting from the cake in the order listed. Thanks lots,. Hey, & thanks for adding in the PUMPKIN. . . I see we now have Pumpkin in this.

FREDA GABLE cookin4me