Pumpkin Spice Cake

A super moist and flavorful cake topped with a luscious cream cheese icing with all the tastes of Fall! Easy to make and a great treat for your holiday gatherings. With Pumpkin Spice...you really can't go wrong!

Pumpkin Spice Cake

Pumpkin Spice Cake

Servings 16 servings
Author Joshua Snyder
Prep time
20 Min
Cook time
40 Min
Inactive time
3 Hour
Total time
4 Hour
A super moist and flavorful cake topped with a luscious cream cheese icing with all the tastes of Fall! Easy to make and a great treat for your holiday gatherings. With Pumpkin Spice...you really can't go wrong!

Ingredients

Cream Cheese Icing

Instructions

Nutrition Facts

Calories

453.54

Fat (grams)

22.76

Sat. Fat (grams)

7.84

Carbs (grams)

59.17

Fiber (grams)

1.43

Net carbs

57.75

Sugar (grams)

43.19

Protein (grams)

4.78

Sodium (milligrams)

295.52

Cholesterol (grams)

76.53
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Directions

1. Pre-heat oven to 350 degrees and grease a 13 x 9 baking dish.

2. In a medium bowl add flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.  Whisk until incorporated. Set aside.

3. In a large bowl, or the bowl of a stand mixer, add the oil, sugars, and pumpkin puree.  Beat until combined.

4. Add the eggs and vanilla. Mix until well combined.

5. Add flour mixture and mix until incorporated.

6. Add milk and mix until just combined.

7. Pour batter into prepared baking dish. 

8. Bake in preheated oven for 35-40 minutes or until a toothpick inserted in the middle comes out clean.

9. Take the cake out of the oven and let cool in pan for 30 minutes. Loosely cover and place in refrigerator for another 1-2 hours before icing.

10. Make the cream cheese icing.  Place cream cheese and butter in a large mixing bowl and beat until fully combined and smooth, about 30 seconds.

11. Add powdered sugar, vanilla, and pumpkin pie spice.

12. Mix on low speed until combined then increase to medium until icing starts to get fluffy.

 

13. Once cake has cooled, spread cream cheese icing on top in an even layer. Place back in the refrigerator for 30 minutes before cutting into slices.