Pumpkin Spice Cake with Cream Cheese Frosting

If you're more of a cake person than a pie person, this Pumpkin Spice Cake with Cream Cheese Frosting is sure to satisfy your sweet tooth. A flavorful and tasty dessert to serve for Thanksgiving or any fall celebration, this spice cake smells as good as it tastes, and the tangy and delicious cream cheese frosting puts this cake over the top.

Prep25 min
Total Time2 hr
Skill LevelBeginner

Amount24 Servings

Ingredients & Tools
Instructions

Ingredients

Cake
2-1/3 cups all purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 can (15 ounces) solid pack pumpkin
1 cup buttermilk
3/4 cup (1-1/2 sticks) butter, softened
2-1/2 cups granulated sugar
3 eggs

Cream Cheese Frosting
2 packages (8 ounces each) cream cheese, softened
3 cups confectioners’ sugar
1/2 teaspoon Wilton Imitation Clear Vanilla Extract

Supplies
9 x 13 inch Pan
Medium bowl
2 large bowls
Cooling grid
Electric mixer

Instructions

Click to mark complete

Preheat oven to 325°F. Prepare a 9 in. x 13 in. cake pan with vegetable pan spray.
In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda, salt, cinnamon, and ginger. In another medium bowl, whisk together pumpkin and buttermilk.
In a large bowl, beat butter and sugar with an electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition.
Add flour mixture to butter mixture alternately with pumpkin mixture, mixing thoroughly after each addition. Pour batter into prepared pan.
Bake for 48-52 minutes or until a toothpick inserted in the middle comes out clean. Cool completely in the pan on a cooling grid.
For frosting, in a large bowl, beat cream cheese with an electric mixer on medium speed until creamy. Add confectioners’ sugar, 1 cup at a time, beating until smooth. Beat in vanilla. Spread icing on cooled cake.