Made with real pumpkin puree’, a spice cake mix, and frosted with cream cheese and pecans, this easy recipe for Pumpkin Spice Cake will be the hit of your next holiday dinner! It’s a one-bowl recipe that is sure to please!
Yes ladies and gentlemen, fall is finally here! Out of the 4 seasons, this is probably my favorite one! Seven years ago, this pumpkin cake recipe blessed our computers on this site. I decided to dust it off and remake it for all of you. Truth is, this originally started out as a weight watchers pumpkin spice cake, however, I took the liberty in adding a few more ingredients to it.
Dare I say it’s better then pumpkin spice bread?
It has all of the characteristics of fall…the pumpkin, the spices, and the pecans. The cake is topped off with a light coating of cream cheese frosting, pecans, and ground cinnamon. It’s also a one-bowl recipe so it makes less of a mess during prep time. These would probably do well as pumpkin spice cupcakes too! If you have to make one dessert this fall season, let it be this one! I can’t think of a more perfect way to round out your holiday dinner!
Serving Size: 1 piece
- 1 box Spiced Cake Mix
- 15 oz. canned pumpkin
- 1/2 cup of applesauce
- 2 eggs
- 1 and 1/2 tsp. pumpkin spice blend
- 3/4 tsp. ground cinnamon
- 1/4 cup brown sugar
- 1/4 cup regular granulated sugar
- 8 oz. package of cream cheese
- 1/4 cup butter
- 2 cups powdered sugar
- 1 and 1/2 tsp. vanilla extract
Preheat oven to 350 degrees.
Grease a 9×13 inch baking pan.
Combine all the ingredients for the cake together in a bowl and mix until well blended.
Place mix into the pan and bake for 25-30 minutes of using a 9×13 pan.
Cool and make the frosting.
Combine all of the ingredients for the frosting together in a bowl.
Mix until well blended.
Frost the cooled cake.
Store the cake in the refrigerator until ready to serve.
Due to the cream cheese frosting, it is recommended that the cake remains chilled even after serving.
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