pumpkin spice cake

This Pumpkin Spice Cake starts with a boxed cake mix with pumpkin puree and topped with a delicious homemade buttery cream cheese frosting!

PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

spice cake mix

(15 oz) can pumpkin (not pumpkin pie filling)

eggs

(4 oz) cream cheese (softened (1/2 block))

butter (softened)

sugar

vanilla

tbsp milk

Preheat oven to 350F degrees. Spray a 9&quot; x 13&quot; baking dish with nonstick cooking spray.

In a bowl, mix together cake mix, pumpkin puree and eggs until thoroughly combined.

Spread batter into baking dish. (Batter will be thick)

Bake for about 30 minutes until cake springs back to the touch and a toothpick comes out clean. Allow cake to cool completely then make frosting.

In a mixing bowl, combine cream cheese and butter until smooth (this is easiest with an electric mixer).

Add in powdered sugar and mix until smooth.

Then stir in vanilla extract.

And lastly, mix in the milk.

Mix until smooth then spread on cooled cake.

Cut and serve.

https://www.youtube.com/watch?v=b6Y7bPmUCaE

This Pumpkin Spice Cake starts with a boxed cake mix with pumpkin puree and topped with a delicious homemade buttery cream cheese frosting!
FULL RECIPE HERE: https://www.thecountrycook.net/pumpkin-spice-cake/

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Final Step

How to make: PUMPKIN SPICE CAKE WITH CREAM CHEESE FROSTING

This scratch Pumpkin Spice Layer Cake is the BEST!

Pumpkin Spice Cake~ {Scratch Recipe}

(360 grams.) all-purpose flour

baking powder

(5 grams) baking soda

(6 grams) cinnamon

(2 grams) nutmeg

ginger

(400 grams) granulated sugar

(3 grams) salt

(54 grams) vegetable oil

(15 ounces 425 grams) pumpkin

(121 g) milk

(6 grams) vanilla extract

(3 sticks) (382 g) unsalted butter, softened

(339 g) cream cheese (no need to soften to room temp)

(4 grams) cinnamon

(1 grams) nutmeg

ginger (2 grams) *sift if clumpy

(8 grams) vanilla extract

This recipe uses the reverse creaming method.)Preheat oven...

This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.

In your mixing bowl add the dry ingredients...

In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.

In another bowl combine eggs, oil, pumpkin, milk...

In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.

Method is important in this recipe so with...

Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.

Bake at 350 degrees 30 - 35 minutes,...

Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.

Using your mixer beat the butter and cream...

Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

This Bourbon and Pumpkin Spice Cake is a wonderful dessert.&nbsp;

Bourbon and Pumpkin Spice Cake

all-purpose flour

baking soda

oil (I used Canola)

vanilla flavoring

cinnamon

nutmeg

cloves

allspice

salt

buttermilk

bourbon

pumpkin

raisins

walnuts (chopped)

butter

cream cheese (softened)

confectionery sugar

milk

Pour the bourbon into a small bowl and add the raisins. Set aside to let the raisins soak up the bourbon while mixing the other ingredients.  In a large mixing bowl mix the eggs, sugar, oil, buttermilk.

Add flour, baking powder, baking soda, spices, salt and vanilla and mix well.  Mix in the 1 cup of pumpkin.  The raisins probably won’t soak up the entire 1/2  cup of bourbon.  Fold in the raisins, walnuts and what is left of the bourbon into your batter.

Pour into a sprayed bundt pan and bake in preheated 350 degree oven for 45 – 50 minutes.  Let cake cool 20 to 25 minutes before removing from pan.  This cake is wonderful without frosting.

Mix ingredients together with mixer.  Pour over cake.  (Add more milk for thinner frosting or more sugar for thicker frosting until you reach the desired consistency)

Pumpkin Cream Cheese Frosting Instructions

This Pumpkin Spice Cake with Brown Butter Frosting has a brown speckled appearance from the brown butter and the incredibly moist pumpkin cake is packed full of warm fall spices.

Pumpkin Spice Cake with Brown Butter Frosting

salted butter (room temperature)

vegetable oil

brown sugar (packed)

vanilla extract

pumpkin puree

pumpkin pie spice

Preheat oven to 350 degrees. Spray 2 8-inch pans with non-stick baking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn&#x27;t stick! Baking spray with flour works great as well.

In a large bowl, sift in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.

In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. Scrape down the sides of the bowl.

Add in the vanilla and the eggs one at a time and beat until completely incorporated. Scrape down the sides of the bowl after each egg.

Add in the pumpkin puree and mix until incorporated.

Add in the dry ingredients and mix on low just until the flour is worked into the batter. Don&#x27;t over mix!

Divide the cakes equally into the 2 8-inch pans.

Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done!

Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.

Cake

In a saucepan over medium high heat, add in the butter. Let it melt and get a deep brown color. It still start to smell nutty. I cooked mine for 10 minutes.

As soon as the butter is brown, turn off the heat and without stirring at all, pour into a heat-safe dish. You can leave out any of the dark bits on the bottom of the pan, but I added them to the frosting for a more nutty flavor.

Let it cool down for 15 - 20 minutes in the fridge.

Add in the vanilla, powdered sugar, and milk. Mix on low until the powdered sugar is mostly incorporated and then whip for 1 minute on high.

Frost the cooled cake. Cut and serve!

Frosting

This is crazy yummy!! I love how light it is!! Thank you for sharing the recipe!

Cane out perfect, I def had my doubt when I say the batter. 

My favorite part was the frosting. I had never done a browned butter frosting &amp; it was such a unique &amp; amazing flavor! 

I did have to add a little more milk , I’m still learning to frost so it being a little thinner helped me frost the cake

I just made this for our family birthday dinner and it was a HIT! So delicious! The cake is moist and the frosting stole the show! Brown butter all the butter!!!

Thank you so much for this recipe!! I made it today for our family Thanksgiving dinner and it was a huge hit!!!! I cannot wait to try other recipes from you

It tastes great, but the directions could have been more precise, especially when it comes to the brown buttercream. I followed to the "T" and ended up with a curdled consistency.

This super moist and easy pumpkin cake recipe is full of spiced pumpkin goodness, with a tender crumb that melts in your mouth. To make it even better, it’s topped with a cinnamon spiked cream cheese frosting that really takes this cake to another level!

Moist Pumpkin Cake Recipe

flour (plain, all purpose flour)

cornstarch (also known as cornflour in some countries)

tsp baking powder

½ tsp baking soda

ginger powder

¼ tsp ground cloves

white granulated sugar

eggs (room temperature)

unflavoured vegetable oil (I use canola oil)

milk (full fat, room temperature)

vanilla essence/extract

tsp white vinegar

unsalted butter (room temperature)

icing sugar (also known as powdered/confectioners sugar)

cream cheese (cold)

walnuts

Preheat oven to 160 °C (320°F) with the fan on (see note 2 if you don&#39;t have a fan function) and grease and/or line two 8 inch cake tins (I use my homemade cake release).

In a bowl, sift together your flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves. Using a whisk or fork, mix until well combined. Set aside.

In another bowl combine sugar, eggs, vegetable oil, pumpkin puree, milk, vanilla and vinegar. Using a clean whisk, mix untill well combined and the mixture is smooth.

Pour your dry ingredients into your wet ingredients and gently fold together with a spatula until just combined. Do not overmix the batter (see note 3).

Distribute the batter evenly into the two 8 inch cake tins, and bake for 28-30 minutes or until a toothpick comes out clean.

Once baked, allow them to cool in the cake tins for about 15 minutes, and then turn them out onto a wire rack to completely cool before frosting.

Pumpkin Cake

Cream butter for a few minutes until it&#39;s light and fluffy. Either use a hand mixer or stand mixer on a medium high speed. If using a stand mixer, use the paddle attachment.

Add in the icing sugar in 3 batches while mixing on low. Ensure that each batch of icing sugar is mixed into the butter well before adding in the next batch.

Next add in your cold cream cheese, vanilla and cinnamon. Mix just until the frosting is smooth. Avoid over-mixing (see note 4).

Cinnamon Cream Cheese Frosting

Once cakes are cooled, level the tops with a serrated knife so that the cake layers are flat.

Place one cake layer onto your cake stand/serving platter and place a generous amount of frosting on top. Smooth it out with an offset spatula.

Place your next cake layer on top and cover the top and sides with more frosting. You can use a cake scraper to smooth out the sides.

I like to finish off with some piping on the top. I usually use a 1M star piping tip and pipe cupcake swirls around the top edges of the cake. I also place a walnut on the top of each swirl and sprinkle additional crushed walnuts around the top of the cake. Once done, slice and enjoy!

Assembly

I love your red velvet and vanilla cake, as does everyone who tries them. 
Are your cake tins 8×3 ins? I always bake in 6" tins and the cakes bake up lovely and high. 
Thank you.

Best pumpkin cake recipe and worked great with Gluten-Free flour too!

I never rate recipes, but this one is incredible. Highly recommend!

This was the best pumpkin cake I have ever made! And trust me I tried so many
I also made it with brown butter frosting and it was the fall cake I needed

I tried this recipe once. This recipe is easy and great tasting.
 Now I'm making it for Thanksgiving.

https://content.jwplatform.com/videos/EoQeNFEl.mp4

Easy Pumpkin Cake

Your favorite Fall beverage in cake form! Pumpkin spice flavored cake with an espresso buttercream.

Pumpkin Spice Latte Cake

tsp pumpkin pie spice

tsp salt

unsalted butter (melted, cooled)

pumpkin puree (not pumpkin pie filling)

unsalted butter (cubed, room temperature)

Tbsp instant espresso powder

Preheat oven to 350F and grease &amp; flour two 6" cake pans.

In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.

In a large bowl, whisk together sugars, melted butter, oil, pumpkin, and eggs.

Add dry to wet and mix until just combined.

Divide batter evenly between prepared pans and bake until a toothpick inserted into the center comes out mostly clean (approx. 35-40 mins).

Cool in pans on wire rack for 10mins, then turn out onto wire racks to cool completely.

Pumpkin Cake:

Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*

Place bowl over a hot water bath on the stove and whisk constantly until the mixture is no longer grainy to the touch (approx. 3mins).

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.

Add espresso. Whip until smooth.**

Coffee Buttercream:

Cut each layer of cake in half horizontally.

Place one layer of cake onto a serving plate or cake stand. Top with 1/2 to 2/3 cup buttercream. Repeat with remaining layers.

Crumb coat the entire cake (thin coat of frosting all over the cake). Chill for 30mins.

Use the remaining frosting to cover the outside of the cake. Decorate the top and sides with a swirl if desired (I used a large offset spatula to do this). Decorate with fondant pumpkins.

Assembly:

I loved this cake when I made it last year! Just wondering, would it work as a sheet cake? Would it be simply double the recipe for a 9×13" rectangle tin? And any idea how to adjust the baking time? 
Sorry for all the questions, and thank you for the recipe!

This cake is dynamite!! The texture is like if a carrot cake and banana bread had a baby, the espresso buttercream is so rich, and the flavor combo is delicious. In the way that first PSL of the season hits your soul, this cake is dancing-around-the-kitchen good. I added a vanilla simple syrup, and want to try an espresso syrup next time around. 

Easy recipe to follow &amp; love the metric conversions.

Cake is very bland, and the buttercream is too rich. I followed the recipe exactly! I bake with pumpkin often, so I was looking to diversify my fall recipes! Bummed.

Definitely worth the do-over!!
Cake with the swirled buttercream is gorgeous!! Just the right amount of texture to provide a lovely setting for the pumpkins, which are so cute. Can’t believe what a difference vs. the smooth cake. Happy to see someone else has the same experiences as I do. The struggle is real! LOL

I wish I could add my picture for your advice. I added rice paper maple leaves but need to work on my frosting technique. Second cake I really baked and decorated. I so enjoy baking bread and pies. This was fun and I did use fondant. I hate eating cake but this dessert makes everyone so happy.

WOW! What an amazing and easy to make cake! It's not even together yet but cake and icing both turned out perfect! Thank you so much for sharing this recipe 😊

My family loves this pumpkin cake recipe in the fall! It&#39;s moist, tender, and perfectly spiced. Enjoy it plain for an everyday treat, or add tangy cream cheese frosting to take it over the top.

brown sugar

cane sugar

vegetable oil (plus more for the pan)

sea salt

Cream cheese frosting (for serving, optional)

Preheat the oven to 350°F and grease a 9x9-inch baking dish*. Line the bottom and two of the sides with a sheet of parchment paper, leaving a 1-inch overhang over the sides.

In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, cane sugar, vegetable oil, milk, and vanilla extract.

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