Spiced Pumpkin Cake with Cream Cheese Frosting

    (109)
    50 min

    This cake is not only delicious, but it's also really easy to make. Pumpkin puree is mixed with spices and sponge cake mix, baked and topped with a cream cheese frosting.


    107 people made this

    Ingredients
    Serves: 12 

    • 425g pumpkin puree
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 520g sponge cake mix
    • 4 tablespoons vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 110g unsalted butter, softened
    • 350g cream cheese, softened
    • 240g icing sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract

    Method
    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 23x33cm or similar sized tin. Whisk together the pumpkin puree, cinnamon, cloves and nutmeg. Set aside.
    2. In a large bowl, mix together the sponge cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
    3. Pour batter into prepared tin. Bake in the preheated oven for 40 minutes or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.
    4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the icing sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

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    Reviews & ratings
    Average global rating:
    (109)

    Reviews in English (89)

    0

    This didn't work for me  -  04 Mar 2011

    by
    106

    This cake was a big hit! My co-workers gobbled it up! I tweaked the frosting as well: 1/2 stick butter, 1 C confectioners' sugar, 3/4 tsp cinnamon, 3/4 tsp vanilla, and 1 (8 oz) pkg cream cheese. Very good! Not too sweet and good spice flavor!  -  10 Oct 2006  (Review from Allrecipes US | Canada)

    by
    48

    I have been making this cake, as pumpkin bars for about 20+ years. It has remained a staple favorite. We use a 15X10 jelly roll pan instead of the 9X13. We do add about double the spice and usually I just use pumpkin pie spice. For frosting we use a can of vanilla frosting and beat 4 oz of cream cheese into it and add some pumpkin pie spice. For fall events we decorate each bar with a marshmallow candy pumpkin or candy corn. Everyone I know like this better chilled in the fridge before eating. YUMMY!  -  11 Dec 2007  (Review from Allrecipes US | Canada)

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