Pumpkin Cake
Make this festive pumpkin cake to celebrate the arrival of fall. This pumpkin cake recipe is a cinch to put together using boxed cake mix as the base.
Ingredients
- Cake
- 1 box spice cake mix
- ⅔ cup granulated sugar
- 4 eggs
- ⅓ cup vegetable oil
- ¼ cup water
- ⅓ cup sour cream
- 1 can 15 oz pumpkin (not pumpkin pie mix)
- Frosting
- 2 packages 8 oz each cream cheese, softened
- ½ cup butter softened
- 5 cups powdered sugar
Instructions
- Heat oven to 350°F. Spray bottom only of 9x13 pan with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes.
- Add batter to pan and spread evenly. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean.
- Cool completely on a wire rack for about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth.
- Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator