Pumpkin Cake
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Connie | 📂 Category: Desserts A delightful spiced pumpkin cake topped with a rich cream cheese frosting and nuts. Perfect for autumn gatherings and family treats.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 35 mins | 10 mins | 12 servings |
🔪 Key Equipment
- Large mixing bowl
- Electric mixer
- Bundt tube pan
Ingredients
Cake Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg | Spice Cake Mix | dry |
| 2 | Eggs | large |
| 1/4 cup | Water | none |
| 2 teas. | Baking Soda | none |
| 1 teas. | Cinnamon | ground |
| 1/2 teas. | Ginger | ground |
| 1/4 teas. | Cloves | ground |
| 1 can (16 oz.) | Pumpkin | pureed |
Frosting Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 pkg (3 oz.) | Cream Cheese | softened at room temp |
| 1/2 cup | Butter | softened at room temp |
| 1 box (1 lb.) | Powdered Sugar | none |
| 1 tsp. | Vanilla | none |
| 1/2 cup | Nuts | chopped |
Instructions
Step 1: Making the Cake
- Combine the 1 pkg yellow/spice cake mix, 2 eggs, 1/4 c water, 2 teas. soda, 1 teas. cinnamon, 1/2 teas. ginger, 1/4 teas. cloves, and 1 can (16 oz.) pumpkin in order in a large mixing bowl.
- Beat for 4 minutes at medium speed until smooth and thoroughly incorporated.
- Pour the batter into a greased and floured bundt tube pan.
- Bake at 350°F for 30 to 35 minutes or until done when a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan before turning out to cool completely.
Step 2: Making the Frosting
- Combine the 1 pkg (3 oz.) cream cheese and 1/2 c. butter at room temperature.
- Add the 1 box (1 lb.) powdered sugar and 1 tsp. vanilla, beating until smooth.
- Stir in the 1/2 c. nuts and spread over the cooled pumpkin cake.
💡 Make-Ahead & Storage: Store the frosted cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving.
Original Recipe Scan
