Cinnamon cream cheese frosting makes this pumpkin spice cake delicious and different. This dessert is super easy and great for the holidays or a quick get-together.
Ingredients
- 1 can canned pumpkin puree , 15 ounce
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 package yellow cake mix with pudding , 15.25 ounce
- 2 large eggs
- 0.25 cups vegetable oil
- 1 teaspoon vanilla extract
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
-
2
Make cake: Whisk together pumpkin, cinnamon, cloves, and nutmeg in a large bowl until combined. Mix together cake mix, eggs, and oil in a separate large bowl until smooth. Fold pumpkin mixture and vanilla into egg mixture until combined. Pour batter into the prepared baking dish.
-
3
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Allow to cool completely on a wire rack.
-
4
Make frosting: Beat together cream cheese and butter in a medium bowl with an electric mixer until light and fluffy. Beat in confectioners' sugar until smooth. Stir in cinnamon and vanilla.
-
5
Spread frosting over cooled cake.
Nutrition Facts
Per serving
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