Skip to main content New this month
Get the Allrecipes magazine

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Rated as 4.5 out of 5 Stars

"This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together"
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 503 cals
Original recipe yields 12 servings (1 - 9x13 inch pan)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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


Per Serving: 503 calories; 28.2 g fat; 58.6 g carbohydrates; 5.8 g protein; 83 mg cholesterol; 435 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 89
  1. 109 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 chee...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive
Newest

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 chee...

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 usua...

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 adde...

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 us...

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 ...

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 pla...

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.

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 ...

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 a...