Irresistible Pumpkin Cake with Zesty Cream Cheese Frosting

This **pumpkin spice cake** is a true masterpiece of texture and taste, boasting a wonderfully soft, moist crumb and a depth of warm, comforting flavors. The brilliance behind its simplicity lies in using a spice cake mix as the base. This ingenious shortcut liberates you from the tedious task of measuring out a multitude of individual spices, ensuring a perfectly seasoned cake every single time with minimal effort. It’s the ultimate hack for busy bakers who refuse to compromise on flavor.

The addition of pure pumpkin puree is what truly transforms this cake. Beyond just contributing its signature autumnal flavor, the pumpkin puree infuses the cake with incredible natural sweetness and an unparalleled level of moisture. This isn’t just about taste; it’s about creating a tender, almost bouncy texture that melts in your mouth. Further enhancing this delectable texture are extra egg yolks and a touch of brown sugar, which work in tandem to create a richer, more luxurious crumb that feels utterly gourmet despite the straightforward preparation.

One of the many reasons to adore this recipe is its incredible versatility. You can effortlessly adapt it to suit any occasion – bake it as a single-layer cake for a casual weeknight dessert, or transform it into a stunning, multi-layered masterpiece for birthdays, Thanksgiving, or any festive gathering. The homemade cream cheese frosting is the ideal counterpoint, offering a luscious, slightly tangy balance to the cake’s sweetness. It’s indulgent without ever being overwhelming, creating a harmonious flavor profile that will have everyone reaching for a second slice. This method, combining spice cake mix with real pumpkin, is my tried-and-true shortcut for achieving maximum flavor and perfect texture with minimal fuss – the very hallmark of an easy pumpkin cake that tastes anything but simple.

Pro Tip: Let the Batter Rest for Better Flavor and Texture

For those who desire an exceptionally moist and flavorful pumpkin cake, I highly recommend incorporating a simple yet impactful step: allowing the batter to rest. After thoroughly mixing in the pumpkin puree and all other ingredients, cover the bowl and let the batter sit undisturbed for 10 to 15 minutes. This brief resting period is not just a idle wait; it’s a crucial step that allows the flour to fully hydrate and absorb the liquids, particularly the moisture from the pumpkin puree. This leads to a more tender crumb and helps prevent a gummy texture.

Furthermore, resting the batter gives the wonderful pumpkin and spice flavors a chance to deepen and meld together, intensifying the overall taste experience. You’ll notice a more evenly baked cake with a superior texture and richer aroma. While this cake is undoubtedly delicious even without this extra step, I genuinely believe that taking these few extra minutes elevates it to the next level, transforming a good cake into an extraordinary one. It’s a small effort for a significant enhancement in quality.

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Easy Pumpkin Cake with Cream Cheese Frosting

This easy pumpkin cake recipe is moist, rich, and chock-full of authentic pumpkin flavor, making it a perfect fall dessert. The homemade tangy cream cheese frosting provides a perfectly balanced sweetness that’s simply irresistible.

Prep: 45 minutes minutes

Cook: 25 minutes minutes

Total Time
: 1 hour hour 10 minutes minutes

Servings: 12 slices

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Ingredients

For the Cake

• ▢ 13.25 ounces spice cake mix (1 box, standard size)
• ▢ ⅔ cup packed light brown sugar
• ▢ 3 large eggs
• ▢ 2 large egg yolks
• ▢ ⅓ cup vegetable oil (or other neutral oil)
• ▢ ¼ cup water
• ▢ 1 cup pure pumpkin puree (ensure it’s NOT pumpkin pie filling, about ½ can)*

For the Cream Cheese Frosting

• ▢ 16 ounces cream cheese (2 bricks, full-fat, softened to room temperature)
• ▢ 1 cup salted butter (2 sticks, softened to room temperature)
• ▢ 4-4½ cups powdered sugar (confectioners’ sugar, sifted if clumpy)
• ▢ 1½ teaspoons pure vanilla extract

US Customary – Metric

Equipment

• Kitchen Scale (optional, for even cake layers)
• 2 9-inch Round Cake Pan(s)
• Stand Mixer (or electric hand mixer)
• Piping Tip Set (optional, for decoration)

Instructions

For the Cake

• Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by lining the bottoms with parchment paper and generously spraying with nonstick cooking spray. This ensures easy release. Set the pans aside.
• In a large mixing bowl, combine the spice cake mix, packed brown sugar, 3 large eggs, 2 large egg yolks, vegetable oil, water, and pumpkin puree. Mix with an electric mixer on low speed until just combined, then increase to medium speed and beat for 1-2 minutes until smooth. Be careful not to overmix the batter, as this can lead to a dense or crumbly cake.
  13.25 ounces spice cake mix, ⅔ cup brown sugar, 3 large eggs, 2 large egg yolks, ⅓ cup vegetable oil, 1 cup pumpkin puree, ¼ cup water
  
• Evenly divide the prepared batter between the two cake pans. For precise and even layers, use a kitchen scale to measure approximately 521 grams of batter into each pan. Gently tap each pan on the counter a couple of times to release any large air bubbles, which helps the cakes bake flat and evenly. (Optional: Let the batter rest for 10-15 minutes at this point for enhanced flavor and moisture.)
  
• Carefully place the cake pans into the preheated oven on the center rack. Bake for 25-28 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean or with just a few moist crumbs attached. Avoid overbaking to keep the cakes moist.
  
• Once baked, remove the cakes from the oven. Allow them to cool in their pans on a wire cooling rack for about 10-15 minutes before carefully inverting them onto the rack to cool completely. It is crucial for the cakes to be entirely cool before frosting to prevent the frosting from melting.

For the Cream Cheese Frosting

• In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), beat the softened cream cheese and butter together on medium-high speed for 1-2 minutes. Continue beating until the mixture is completely smooth, light, and fluffy, with no lumps of cream cheese remaining. Ensure both ingredients are at room temperature for the best results.
  16 ounces cream cheese, 1 cup salted butter
  
• Gradually add the powdered sugar to the cream cheese and butter mixture. Begin with 4 cups, mixing on low speed until fully incorporated, then increasing to medium until smooth. If you desire a thicker or sweeter frosting, slowly add the remaining ½ cup of powdered sugar, a tablespoon at a time, mixing until your desired consistency and sweetness are achieved.
  4-4½ cups powdered sugar
  
• Stir in the pure vanilla extract. Mix on low speed until just combined. For an added layer of warm spice, you can also mix in a teaspoon of ground cinnamon or pumpkin pie spice at this stage.
  1½ teaspoons pure vanilla extract

For Assembly and Decoration

• Once the baked cake layers are completely cooled to room temperature, carefully remove them from their pans. Gently peel off the parchment paper from the bottom of each cake. Place the first cake layer onto your chosen serving plate or cake stand. For stability, you can add a small dab of frosting to the center of the plate before placing the cake layer.
  
• Spoon about ⅔ cup of the prepared cream cheese frosting onto the center of the first cake layer. Using an icing spatula or the back of a spoon, gently spread the frosting evenly across the top, reaching close to the edges. You can adjust the amount of frosting here based on your preference for a thinner or thicker filling.
  
• Carefully place the second cake layer on top of the frosted first layer. Now, proceed to frost the top and sides of the entire cake with the remaining cream cheese frosting. Use your icing spatula to smooth the frosting, creating a neat and elegant finish around the cake.
• For a decorative touch, spoon any leftover frosting into a piping bag fitted with an open star tip (or your favorite decorative tip). Pipe beautiful swirls or rosettes around the top edge of the cake. This adds a professional and festive look. Once decorated, slice the cake into 12 generous portions and serve immediately, or chill until ready to enjoy.
  

Notes

*Important Note: Always use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling is already sweetened and pre-spiced, which would make this cake excessively sweet and overpower its delicate spice balance.

Additional Tips for Success:

• Avoid Overmixing: When combining the cake batter ingredients, mix only until just incorporated and smooth. Overmixing develops gluten, leading to a tough or crumbly cake texture.
• Batter Resting: As mentioned, letting the cake batter rest for 10-15 minutes before baking allows the flour to fully hydrate and flavors to deepen, resulting in a more tender and flavorful crumb.
• Cupcake Conversion: To make delicious pumpkin cupcakes instead, divide the prepared cake batter evenly among the wells of a cupcake tin, filling each about two-thirds full. Bake in a preheated 300°F (150°C) oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
• Cooling is Key: Ensure both cake layers are completely cool before attempting to remove them from the pans or apply frosting. Warm cakes are delicate and prone to falling apart, and warm frosting will simply melt.
• Adjusting Frosting Consistency: If your cream cheese frosting turns out too thick, you can thin it by mixing in 1-2 teaspoons of milk (dairy or non-dairy) until it reaches the desired spreadable consistency. If it becomes too thin, gradually mix in 1-2 additional tablespoons of powdered sugar until it thickens up.
• Flavor Boost: For an extra layer of warm, autumnal flavor, feel free to add an additional teaspoon of ground cinnamon or pumpkin pie spice to your cream cheese frosting.
• Alternative Frostings: If cream cheese frosting isn’t your preference, this versatile pumpkin cake also pairs beautifully with a rich brown sugar frosting, a light and airy stabilized whipped cream, or even served unfrosted with a drizzle of homemade dulce de leche.
• Simple Elegance: For the visually stunning yet simple finish seen in my photos, I frosted the cake smoothly, then used an open star piping tip with a piping bag to create beautiful swirls around the top perimeter of the cake.

Make-Ahead Option: To simplify your baking process, you can bake the cake layers a day in advance. Once completely cooled, wrap each layer tightly in two layers of plastic wrap, then an additional layer of aluminum foil. Store at room temperature or refrigerate. Prepare the frosting the next day, and then assemble and frost for easier handling and cleaner slices.

Storage Instructions: Store any leftover slices of your frosted pumpkin cake in an airtight container in the refrigerator for up to 3 days. This cake is delicious served cold or brought to room temperature before enjoying.

Nutrition Facts

Pumpkin Cake with Cream Cheese Frosting

Amount Per Serving (1 slice)

Calories 715
Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 20g125%

Trans Fat 1g

Polyunsaturated Fat 6g

Monounsaturated Fat 12g

Cholesterol 156mg52%

Sodium 471mg20%

Potassium 241mg7%

Carbohydrates 84g28%

Fiber 1g4%

Sugar 73g81%

Protein 6g12%

Vitamin A 4267IU85%

Vitamin C 1mg1%

Calcium 97mg10%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

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How to Make the Best Pumpkin Cake: Step-by-Step Guide

Creating this delicious pumpkin cake is a straightforward and rewarding process. Follow these detailed steps to ensure a perfectly moist cake and luscious frosting every time.

1. Prepare Your Pans and Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your batter is ready. Take two 9-inch round cake pans. To prevent sticking and ensure easy release, line the bottom of each pan with a circle of parchment paper. Then, generously spray both the parchment paper and the sides of the pans with a nonstick cooking spray. This crucial step guarantees that your beautiful cake layers won’t stick, preserving their perfect shape. Set the prepared pans aside while you mix the batter.

2. Mix the Pumpkin Cake Batter

In a large mixing bowl, combine the entire box (13.25 ounces) of spice cake mix, ⅔ cup of packed light brown sugar, 3 large eggs, and 2 additional large egg yolks. The extra egg yolks add richness and moisture, contributing to a more tender crumb. Pour in ⅓ cup of vegetable oil (or any neutral oil like canola or sunflower oil) and ¼ cup of water. Finally, add 1 cup of pure pumpkin puree—remember, it’s vital to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that would alter the final taste. Mix all these ingredients on low speed with an electric mixer until they are just combined and no dry streaks of cake mix remain. Then, increase the speed to medium and beat for about 1 to 2 minutes until the batter is smooth. A critical tip here is to **avoid overmixing**; excessive mixing can develop the gluten in the flour, resulting in a tough or rubbery cake. Mix just until combined and smooth to maintain a tender texture.

3. Divide and Rest the Batter (Optional but Recommended)

Once your batter is ready, evenly divide it between the two prepared cake pans. For precise and professional-looking cake layers, I highly recommend using a kitchen scale to measure the batter, aiming for approximately 521 grams per pan. This ensures both layers bake uniformly and are of equal thickness, making assembly much easier. After dividing, gently tap each pan on your counter once or twice. This simple action helps to release any large air bubbles trapped in the batter, leading to a smoother top and a more even crumb texture in the baked cake. **Pro Tip:** For an exceptionally moist cake with deeper flavor, allow the batter to rest in the pans for 10-15 minutes before baking. This gives the flour ample time to fully hydrate, enhancing both texture and taste.

4. Bake and Cool the Cakes

Carefully place your pumpkin cake layers into the preheated oven, ideally on the center rack, to ensure even heat distribution. Bake for 25-28 minutes. The exact baking time may vary slightly depending on your oven, so it’s crucial to test for doneness. Insert a wooden toothpick into the center of one of the cakes; it should come out clean or with only a few moist crumbs attached. If it comes out wet, continue baking for a few more minutes and test again. Once baked, promptly remove the cakes from the oven. Let them cool in their pans on a wire cooling rack for about 10-15 minutes. This initial cooling helps the cakes set. After this time, carefully invert the cakes onto the wire rack, remove the parchment paper, and allow them to cool completely to room temperature. **Crucial Tip:** Letting the cakes cool completely before handling or frosting is essential; otherwise, they are very prone to crumbling apart, and warm frosting will simply melt off.

5. Prepare the Luscious Cream Cheese Frosting

While your cakes are cooling, prepare the star of the show: the homemade cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), combine 16 ounces (two standard bricks) of full-fat cream cheese and 1 cup (two sticks) of salted butter. Both the cream cheese and butter must be at room temperature for the best results; this ensures a smooth, lump-free frosting. Beat these two ingredients together on medium-high speed for about 1-2 minutes, scraping down the sides of the bowl as needed, until the mixture is beautifully smooth, light, and fluffy.

6. Sweeten and Flavor the Frosting

Gradually add the powdered sugar (also known as confectioners’ sugar) to the cream cheese and butter mixture. Start with 4 cups, mixing on low speed to prevent a cloud of sugar from forming, until it’s fully incorporated. Then, increase the speed to medium and beat until the frosting is smooth and creamy. Taste the frosting. If you prefer a sweeter or thicker consistency, you can gradually add the remaining ½ cup of powdered sugar, a tablespoon at a time, mixing well after each addition until you reach your desired texture and sweetness level. Finish by adding 1½ teaspoons of pure vanilla extract. Mix on low speed just until the vanilla is combined. For an enhanced fall flavor, you can also mix in an optional teaspoon of ground cinnamon or pumpkin pie spice at this stage. **Frosting Consistency Tip:** If your frosting seems too thick, add 1-2 teaspoons of milk (dairy or non-dairy) and mix well. If it’s too thin, add 1-2 tablespoons of additional powdered sugar until it reaches the perfect spreadable consistency.

7. Assemble the Pumpkin Layer Cake

Once both cake layers are completely cooled and the frosting is ready, it’s time for assembly. Carefully place the first cooled cake layer onto your serving platter or cake stand. A little trick for stability is to put a small dab of frosting in the center of your plate before placing the first cake layer; this acts as an adhesive, preventing the cake from sliding around while you work. Take about ⅔ cup of the cream cheese frosting and spoon it onto the center of the first cake layer. Using an icing spatula, spread the frosting evenly across the top, extending it almost to the edges. Feel free to adjust the amount of frosting between layers to your liking – I personally love a generous, thick layer!

8. Frost and Decorate for a Stunning Finish

Carefully place the second cake layer directly on top of the frosted first layer. Now, use the remaining cream cheese frosting to frost the top and sides of the entire cake. Using your icing spatula, spread and smooth the frosting all around until the cake is beautifully covered. For a clean, professional look, you can use a bench scraper around the sides to achieve a smooth finish. To add an elegant decorative touch, spoon any leftover frosting into a piping bag fitted with an open star tip (or any decorative tip you prefer). Pipe beautiful swirls, rosettes, or a simple border around the top edge of the cake. This adds a lovely visual appeal that makes your homemade pumpkin cake truly special. Finally, cut the cake into 12 generous slices and serve to delighted guests. This cake is perfect for any occasion, from a simple family dessert to a festive holiday centerpiece!

How to Store and Freeze Your Pumpkin Cake

Proper storage is key to enjoying your delicious pumpkin cake for days to come. Here’s how to keep it fresh and flavorful:

Storing Leftovers

Any leftover slices of frosted pumpkin cake should be stored in an airtight container to prevent them from drying out and absorbing other refrigerator odors. Place the container in the refrigerator, where the cake will remain fresh and delicious for up to 3 days. You can serve the cake cold directly from the fridge, or allow individual slices to come to room temperature for about 15-30 minutes before serving, depending on your preference.

Freezing for Later Enjoyment

If you wish to make this cake in advance or save portions for a later date, I highly recommend freezing the cake layers and the cream cheese frosting separately for the best results:

• Cake Layers: Once your baked cake layers have completely cooled, wrap each layer tightly in two layers of plastic wrap, followed by an additional layer of aluminum foil. This double-layer protection prevents freezer burn. Stored this way, the cake layers can be frozen for up to 3 months.
• Cream Cheese Frosting: The homemade cream cheese frosting also freezes beautifully. Transfer the frosting into a freezer-safe Ziploc bag, squeezing out as much air as possible before sealing. Alternatively, place it in an airtight container. The frosting can be frozen for up to 6 months.

When you’re ready to enjoy, transfer the frozen cake layers and frosting to the refrigerator to thaw overnight. Allow both the cake layers and the frosting to come to room temperature before assembling and frosting. You may need to re-whip the thawed frosting briefly in your stand mixer to restore its smooth and fluffy consistency before spreading. This make-ahead strategy is perfect for holiday planning or when you want to enjoy a delicious homemade treat without all the work on the day of serving.

Frequently Asked Questions About Pumpkin Cake

Can I add nuts or chocolate chips to the cake batter?

Absolutely! To add an extra layer of flavor and texture, you can fold in ½ to 1 cup of chopped pecans, walnuts, or even chocolate chips (white or semi-sweet) into the cake batter just before dividing it into pans. This makes for a delightful variation!

What can I do if my cake turns out dry?

A dry cake is usually a result of overbaking or overmixing the batter. Ensure you follow the recommended baking times and test for doneness with a toothpick. Also, mix the batter only until just combined. To rescue a slightly dry cake, you can brush the cooled layers with a simple syrup or a light pumpkin spice syrup before frosting.

My cream cheese frosting is too runny. How can I fix it?

Runny frosting often happens if the butter or cream cheese was too warm, or if not enough powdered sugar was added. To fix it, try adding more powdered sugar, a tablespoon at a time, mixing well after each addition until it thickens. If your kitchen is very warm, chilling the frosting in the refrigerator for 15-30 minutes before re-whipping can also help firm it up.

Can I use different spices in the cake?

While the spice cake mix provides a great blend, you can always enhance or adjust the spice profile. Consider adding an extra ½ teaspoon of cinnamon, a pinch of nutmeg, or a dash of allspice or ginger if you prefer a more pronounced spice flavor. You can also add a teaspoon of pumpkin pie spice blend for a direct boost.

Is this cake suitable for special occasions like Thanksgiving or Christmas?

Absolutely! This pumpkin cake with its rich flavor and beautiful presentation is perfect for any special occasion. It makes a wonderful centerpiece for your Thanksgiving dessert spread or a cozy treat during the Christmas holidays. Its comforting flavors are universally loved.