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There’s something magical about the aroma of spices wafting through the kitchen, especially when it’s pumpkin season. Today, we’re diving into a delightful Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting. This cake is a perfect blend of autumn flavors, ideal for holiday gatherings or a cozy get-together with loved ones. Let’s explore why this cake is a must-try!
Why You’ll Love This Recipe
This Pumpkin Spice Cake is not just easy to make, but it also delivers a rich, spiced flavor that’s hard to resist. The moist cake paired with a creamy cinnamon-infused frosting makes it a crowd-pleaser. Whether you’re a seasoned baker or a novice, you’ll appreciate the simplicity and deliciousness of this dessert.
Kitchen Equipment You’ll Need
- 9×13 inch baking pan
- Mixing bowls
- Whisk
- Electric mixer
- Spatula
- Oven
Ingredients
- 1 (15 ounce) can canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 (18.25 ounce) package yellow cake mix with pudding
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup butter, softened
- 4 (3 ounce) packages cream cheese, softened
- 2 cups confectioners’ sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan. In a bowl, whisk together the pumpkin, cinnamon, cloves, and nutmeg. Set aside.
Step 2: In a large bowl, mix the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla extract.
Step 3: Pour the batter into the prepared pan. Bake in the preheated oven for about 40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Step 4: To prepare the cream cheese frosting, cream together the butter and cream cheese until light and fluffy. Gradually beat in the confectioners’ sugar until smooth. Stir in the cinnamon and vanilla extract. Spread the frosting over the cooled cake.
Tips for Success
- Ensure all ingredients are at room temperature before starting the recipe for better mixing.
- Don’t overmix the batter once you add the dry ingredients to keep the cake light and fluffy.
- Let the cake cool completely before frosting to prevent the frosting from melting.
Additional Tips or Variations
- For an extra spice kick, double the amount of cinnamon and nutmeg.
- Decorate with candy pumpkins or candy corn for a festive touch.
- Chill the cake in the refrigerator before serving for a refreshing twist.
Nutritional Highlights (Per Serving)
503 calories; protein 5.8g (12% DV); carbohydrates 58.6g (19% DV); fat 28.2g (43% DV); cholesterol 83.4mg (28% DV); sodium 435.3mg (17% DV).
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well-drained to prevent excess moisture.
Can I make this cake in advance?
Absolutely! The cake can be made a day ahead and stored in the fridge. Frost it right before serving for best results.
What if I don’t have a 9×13 inch pan?
You can use a 15×10 inch jelly roll pan instead, but adjust the baking time accordingly.
Conclusion
This Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting is a wonderful way to celebrate the flavors of fall. Its aromatic spices and creamy frosting are sure to delight your taste buds. Give this recipe a try and share your delicious creation with us. Happy baking!
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