Pumpkin Spice Cake

Why is it that September arrives and it seems like we can’t get enough pumpkin?  Cookies, cakes, milkshakes, pies, lattes (not for me), hot chocolate, truffles. . .  The list goes on.  I can’t say that I am any exception.  With 16 pumpkins decorating my house and 10 more in the garden I am determined to make a suitable pumpkin puree.  Until then, canned pumpkin will cure all of my pumpkin food demands.

After Andy and I bought our first house, we had dinner with another couple in the neighborhood.  She made this cake and I immediately asked for the recipe.  It is like taking a bite of fall, everything a pumpkin cake should be: moist, delicious, full of pumpkin spice flavor.  The cream cheese frosting is super easy to whip up and the perfect topping for this cake.

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Pumpkin Spice Cake

Moist, delicious pumpkin spice cake topped with cream cheese frosting.

Course Dessert

Prep Time 15 minutes

Total Time 45 minutes

Ingredients

Pumpkin Spice Cake

• 2 cups sugar
• 1 cup oil
• 4 eggs
• 2 cups flour
• 1 Tbls pumpkin pie spice
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 15oz can of pumpkin

Simple Cream Cheese Frosting

• 8 oz cream cheese
• 3-4 cups powdered sugar
• 1 stick butter
• 2 tsp vanilla

Instructions

Pumpkin Spice Cake

1. Preheat oven to 350 degrees Fahrenheit and grease a 9 x 13 inch pan.  

2. Mix all ingredients together until smooth.  Pour into pan and bake for 30-40 minutes until a knife inserted comes out clean.  Cool.

Simple Cream Cheese Frosting

1. Mix all ingredients until smooth.  Begin with 3 cups of sugar, if it doesn't seem thick enough, add more sugar.  It shouldn't be as thick as buttercream but it shouldn't by runny.  Frost cake when cool.