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Pumpkin Spice Cake | Can't Stay Out of the Kitchen | this awesome #cake is filled with #pumpkin, spices & #pecans & topped with a heavenly #creamcheese frosting. #dessert

Pumpkin Spice Cake

Teresa Ambra
Pumpkin Spice Cake is a drool-worthy dessert that will have you swooning from the first bite! This mouthwatering and breathtaking pumpkin cake is extremely moist. It also has a rich, decadent cream cheese frosting. It's terrific for special occasions, company dinners and fall or holiday baking.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Cakes and Cheesecakes, Cakes and Frostings, Dessert
Cuisine American
Servings 16
Calories 531 kcal

Equipment

  • 2 or 3 9-inch round cake pans
  • toothpicks
  • measuring cups
  • measuring spoons
  • 2 large mixing bowls
  • 2 wooden spoons
  • 1 electric mixer
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

PUMPKIN SPICE CAKE:

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. sea salt or kosher salt
  • 2 tsp. cinnamon
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 2 cups pumpkin pie filling 16-oz. can
  • 1 cup oil
  • 1/2 cup nuts chopped (either pecans or walnuts work well) (measure after chopping)

CREAM CHEESE FROSTING:

  • 8 oz. pkg. cream cheese softened
  • 1/2 cup unsalted butter softened (1 stick)
  • 4 cups powdered sugar
  • 1-2 tbsp. 2% milk
  • 1 1/2 tsp. vanilla extract

Instructions
 

PUMPKIN SPICE CAKE:

  • Mix together the dry ingredients.
  • Add eggs, pumpkin and oil.
  • Blend in nuts.
  • Grease and flour two 9” cake pans.
  • Bake for 30 minutes at 350°.
  • Insert a toothpick in centers of cake to check for doneness.
  • Remove pans to wire rack to cool completely.

CREAM CHEESE FROSTING:

  • Mix together with an electric mixer and spread on cooled cake layers.
  • Use toothpicks to help cake layers stay in one place.
  • Refrigerate cake until ready to serve.

Notes

NOTE: I used a 29-oz. can pumpkin pie mix so this made enough cake batter to fill three pans instead of two. As a result, I made 1 ½ times the frosting so there was enough for three layers.
 
NOTE: I made 1 1/2 times the frosting recipe in order to frost all three cake layers adequately.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 531kcalCarbohydrates: 76gProtein: 7gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 64mgSodium: 459mgPotassium: 154mgFiber: 4gSugar: 52gVitamin A: 3057IUVitamin C: 1mgCalcium: 121mgIron: 2mg
Keyword cream cheese frosting, dessert, pumpkin, pumpkin cake
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