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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. 
Course Dessert
Cuisine American
Keyword apple dessert, cream cheese frosting, fall dessert, pumpkin, pumpkin cake
Prep Time 10 minutes
Cook Time 25 minutes
Author Kasey Schwartz


  • Cake
  • 1 box spice cake mix
  • cup granulated sugar
  • 4 eggs
  • cup vegetable oil
  • ¼ cup water
  • 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


  • 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