Real Recipes From Real Home Cooks ®

pumpkin spice cake with cream cheese icing

(17 ratings)
Blue Ribbon Recipe by
Sherry Symmonds
Hamilton, MS

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.

Blue Ribbon Recipe

Mmmm, the spiciness of the cream cheese icing is the perfect finishing touch for this delicate, moist pumpkin spice cake. The seasoning is not strong in this fluffy cake. Mostly cinnamon flavor comes through since it's in the cake and icing. This is not a very thick cream cheese icing. It's thin, but frosts the cake nicely and brings the flavor of the whole cake together.

— The Test Kitchen @kitchencrew
(17 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For pumpkin spice cake with cream cheese icing

  • 1 can
    Libby's pumpkin (15 oz - not pie filling)
  • 3/4 c
  • 2/3 c
    dark brown sugar, firmly packed
  • 1 c
  • 3 lg
  • 2 tsp
    ground cinnamon
  • dash
    ground cloves
  • dash
    ground ginger
  • 1 tsp
  • 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
  • 2 c
    confectioners' sugar
  • 1/4 tsp
    ground cinnamon

How To Make pumpkin spice cake with cream cheese icing

  • Oven preheating.
    Preheat oven to 350 degrees.
  • All ingredients except for flour combined in a bowl.
    In a bowl, combine all of the ingredients (except the flour). Mix at medium speed until well blended (about two minutes).
  • Flour added to the bowl.
    Add then flour.
  • Stirring in the flour.
    Mix in by hand just until blended in well with the wet ingredients. Don't use the mixer for this step, just stir.
  • Batter poured into a greased baking dish.
    Spray bottom of 9 X 13 pan with non-stick spray and pour in batter.
  • Pumpkin spice cake baking in the oven.
    Bake for 30 minutes.
  • Cake cooling.
    Baked cake cooling.
  • Cream cheese, butter, and vanilla in a bowl.
    When the cake is cooled, mix the icing. Blend cream cheese and butter until smooth at low speed and add vanilla.
  • Cinnamon and powdered sugar added to bowl.
    Add cinnamon. Slowly add the powdered sugar a little at a time until well blended.
  • Frosting ingredients whipped together.
    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.
  • Pumpkin Spice Cake frosted with cream cheese icing.
    Frost cooled cake with icing.