Pumpkin Spice Cake With Cream Cheese Frosting Recipe

I think I need to slow down on making so many desserts!! {insert winky face} I have really been enjoying baking during this cooler month, and I love using my KitchenAid mixer to do that. I have now tried three pumpkin recipes – Pumpkin Cream Cheese Bars, Pumpkin Bread and this one – Pumpkin Spice Cake With Cream Cheese Frosting – since November 1st! My guys are not complaining!!

For this recipe I changed up one called Grandma’s Pumpkin Snack Cake from Girl Meets Kitchen. I used pumpkin pie spice and cloves in place of the cinnamon, and I used olive oil instead of vegetable oil. Out of the three new recipes that I mentioned above, I think this one is by far my favorite!!

This recipe was really easy to prepare. It is soooooo moist, and the pumpkin pie spice and cloves were not too strong tasting. I really am glad that I tried it, and it will be at the top of my list for fall recipes to make in the future! 🙂

Pumpkin Spice Cake With Cream Cheese Frosting Recipe
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • For the cake:
  • 2 cups flour
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 eggs, lightly beaten
  • 2 cups white sugar
  • 1 cup olive oil
  • 15-ounce can pumpkin
  • For the Frosting:
  • 3 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla
  • 1 tablespoon milk
Instructions
  1. Preheat oven to 350 F and spray a 9×13 pan with non-stick cooking spray.
  2. In a medium bowl, stir together flour, salt, pumpkin pie spice, ground cloves, baking powder and baking soda.
  3. In a mixer, lightly beat eggs and then add sugar, oil and pumpkin. Mix after each is added.
  4. Slowly add the dry ingredients to the pumpkin mixture, and beat at low speed until combined and the batter is smooth.
  5. Spread batter into pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
  6. For the frosting, use your mixer again and beat the cream cheese until smooth. Add in the powdered sugar and milk. Mix at low speed until combined. Lastly, add the vanilla and mix again. Spread over cooled cake. It will be a light layer, but just enough to taste delicious!!
  7. Store in the refrigerator.

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