Pumpkin Spice Cake with Mix
Servings: 12 servings
Ingredients
- Pumpkin Cake
- 15.25 ounces Spice cake mix - 1 box
- 1 ¾ cups Pumpkin puree
- Cream Cheese Frosting
- 8 ounces Cream cheese - softened
- ½ cup Butter - softened
- 2 teaspoons Vanilla extract
- 4 to 6 cups Powdered sugar
- 8 ounces Whipped topping - 1 tub, thawed
Instructions
- Pumpkin Cake
- Preheat the oven to 350 degrees F. Grease an 8 x 8-inch baking dish and set aside.
- In a large mixing bowl, combine the spice cake mix and pumpkin puree. Mix until a smooth batter forms and no dry streaks remain.
- Spread the batter evenly into the prepared baking dish.
- Bake for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
- Transfer the cake to a wire rack and allow it to cool completely before frosting.
- Cream Cheese Frosting
- In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
- Add the vanilla extract and 4 cups of powdered sugar. Beat until fully incorporated.
- Add additional powdered sugar as needed until the frosting reaches your desired consistency.
- Fold the whipped topping into the frosting until fully combined and no streaks remain.
- Spread the frosting evenly over the cooled cake using an offset spatula or the back of a spoon.
- Refrigerate until ready to serve.
Notes
- Use 100% pumpkin puree, not pumpkin pie filling. Pie filling contains added sweeteners and spices that will change the flavor and texture of the cake.
- Mix the batter only until combined. Over-mixing can make the cake dense.
- Start checking for doneness around the 25-minute mark since this cake bakes a little differently than traditional cake mix recipes.
- Chopped walnuts, raisins, or chocolate chips can be stirred into the batter for extra texture.
- Store covered in the refrigerator for up to 4 days.
- Freeze unfrosted cake for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.