Pumpkin Spice Cake w/Cream Cheese Icing

Recipe Rating:
 15 Ratings
Serves: 12
Prep Time:
Cook Time:
Cooking Method: Bake


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
8 oz cream cheese, room temperature
1/4 c unsalted butter
1 tsp vanilla
2 c confectioners' sugar
1/4 tsp ground cinnamon

The Cook

Sherry Symmonds Recipe
Well Seasoned
Hamilton, MS (pop. 9,449)
Member Since Oct 2010
Sherry's notes for this recipe:
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.
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Mmmm, the spiciness of the icing is the perfect finishing touch for this delicate, moist cake.


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.

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user 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.
user 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.
user 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.
user 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!!!
user Paula S. louegirl - Oct 17, 2010
Sounds like something I would do, Sherry. Glad we caught it. :-)

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