This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.

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  • In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.

  • Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

  • To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

Nutrition Facts

503 calories; 5.8 g protein; 58.6 g carbohydrates; 83.4 mg cholesterol; 435.3 mg sodium. Full Nutrition

Reviews (92)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/10/2006
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! Read More
(107)

Most helpful critical review

Rating: 3 stars
11/23/2008
As is I give the cake recipe a 3. At my first attempt I baked the cake in a 6inch round to see how it would turn out. It was a bit dry and needed a lot more spice to make it more of a pumpkin flavor. After tasting that I decided it would make better cookies which it did! They were delicious:) On my second attempt I added a total of 2 tablespoons pumpkin pie spice ( 6 teaspoons) use a mix w/o pudding in the mix and added pumpkin pie flavored pudding mix (found at walmart) 4 eggs (helped solve the dryness) 1/3 cup oil and 1/4 cup milk. The end result was fantastic. I did not use the icing because the proportions were off and instead used my own recipe. I hope this helps! Read More
(31)
112 Ratings
  • 5 star values: 72
  • 4 star values: 31
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 2
Rating: 5 stars
10/10/2006
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! Read More
(107)
Rating: 5 stars
12/11/2007
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! Read More
(50)
Rating: 5 stars
11/06/2006
This was a very excellent cake! However i didnt use the recipe given for the frosting (the ingredients didnt seem proportional) so i used "Cream Cheese Frosting II" found on here and i just added some cinnamon and it turned out super! Read More
(48)
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Rating: 5 stars
01/29/2008
These are my changes that I believe make a Five Star Cake: Add in the 3.4 oz pkg of Vanilla Pudding (omit the vanilla extract). Add one extra egg. 1/2 cup oil and 1/2 cup water. And I only use 1 cup of pumpkin puree. (Although using more would probably be great too - just cut back the oil and water). And I never measure the spices - I just go nuts (it's a rarity that there's too much spice for me). For the frosting I use pumpkin pie spice instead of cinnamon. Read More
(35)
Rating: 3 stars
11/23/2008
As is I give the cake recipe a 3. At my first attempt I baked the cake in a 6inch round to see how it would turn out. It was a bit dry and needed a lot more spice to make it more of a pumpkin flavor. After tasting that I decided it would make better cookies which it did! They were delicious:) On my second attempt I added a total of 2 tablespoons pumpkin pie spice ( 6 teaspoons) use a mix w/o pudding in the mix and added pumpkin pie flavored pudding mix (found at walmart) 4 eggs (helped solve the dryness) 1/3 cup oil and 1/4 cup milk. The end result was fantastic. I did not use the icing because the proportions were off and instead used my own recipe. I hope this helps! Read More
(31)
Rating: 4 stars
03/04/2010
This review is just for the cake as I opted to make a cream cheese glaze from another AR recipe. I had a spice cake mix laying around (don't even remember what I bought it for in the first place) and figured this was a good way to use it. In spite of the spices already in the mix I prepared this recipe as written including all of the spices. I baked it in a Bundt pan about 45 minutes. If the aroma as it was baking was any indication of how the cake would taste I knew it was going to be good. And it was! It was moist of course as cake mix cakes generally are pretty nutmeg in color richly pumpkin and robustly flavored with spices. And no characteristic cake mix taste which is always a plus for me. I wonder however if that would have been the case had I used the yellow cake mix called for... Read More
(23)
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Rating: 4 stars
10/30/2003
The cake is very good but the cinnamon cream cheese icing needs more powdered sugar! Be sure to taste it while in the mixer. Next time I'd add at least 2 1/2 cups if not more. Read More
(22)
Rating: 5 stars
11/22/2006
Amazing! Great flavor. Only thing I added was 1/4 cup water. The frosting wasn't for me so the second time I made it I used the pumpkin bar icing from this site...I cut down the butter just a bit and added a little bit more of cream cheese and then cinnamon to my liking...YUM! Read More
(13)
Rating: 5 stars
11/29/2004
This recipe was a huge hit with my family. It is very delicious and extremely easy to make. My only suggestion is to half the recipe for the frosting. We had more than enough to cover the cake and about 2 cups left over! It's a really great autumn dessert and like I said very easy! Read More
(11)