Autumn Cake

Andrea Olson


I love pumpkin and I love Autumn, so why not combine the two favorites together?


☆☆☆☆☆ 0 votes

8 to 12
15 Min
35 Min


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1 box
pilsbury perfectly pumpkin cake mix
1 box
jell-o pumpkin or vanilla instant pudding (small size)
3/4 c
water (approx.)
1/2 c
canola oil
3 large
1 1/2 tsp
ground cinnamon
1/4 tsp
(rounded) ground nutmeg
1/4 tsp
(level) ground cloves
1 can(s)
dole crushed pineapple (8 oz.) - drained (save juice)
1/4 c
pineapple juice
1/2 c


8 oz
philadelphia cream cheese (softened)
1/4 c
butter (softened)
1 tsp
pure vanilla extract
3 1/2 c
powdered sugar
1 pkg
pecan chips (4 oz.)

How to Make Autumn Cake


  • 1Preheat oven to 350 degrees. Prepare two 8 inch round cake pans. *Hint - use wax paper to line bottom of cake pans and cooking spray for edges.
  • 2Prepare cake mix as directed on box, include the pudding, spices, and pineapple juice. Fold the crushed pineapple and raisins into batter. Pour evenly into both cake pans.
  • 3Bake for 34 to 38 mins. Insert toothpick. Cake is finished if toothpick comes out clean. Remove cake pans from oven and place on cake racks to cool. After about 8 minutes, remove cakes from pans and place on racks to cool completely.
  • 4Prepare frosting. Put cream cheese, butter, and vanilla in bowl. Mix on medium with electric hand mixer until smooth. Gradually add powdered sugar. Last add pecan chips. Mix until well blended.
  • 5Place one cake layer on plate and frost top. Add second cake layer. Frost top and sides. Then serve and enjoy!

Printable Recipe Card

About Autumn Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American

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