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.

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