Pumpkin Spice Cake Recipe

Heavenly Pumpkin Spice Cake


1 package spice cake mix 18.25 0z
1 cup white flour
1 4oz instant vanilla pudding mix
1/3 tsp of salt
1 cup canned pumpkin
1 cup sour cream
½ cup vegetable oil
½ cup water
4 large eggs
1 tsp vanilla
2 tsp cinnamon


Preheat oven to 350
Combine all ingredients and beat on medium speed for 5-6 minutes. Pour into prepared pans. It will easily make a 9x13, 2 8” round cakes, or about 40 cupcakes.

Baking time will be increased because of all of the added ingredients. I baked my cupcakes for about 25 minutes. For cakes about 40-55 minutes. It is done when you touch the cake and it bounces back in the center.

Whipped Pumpkin Filling:

4oz softened cream cheese
½ cup powdered sugar
½ cup canned pumpkin
1 tsp cinnamon
¼ tsp nutmeg
¼ tsp vanilla
½ cup whipping cream

mix cream cheese and powder sugar until well blended. Add pumpkin, cinnamon, nutmeg, vanilla, mix until well blended. Slowly add whipping cream beat for 1-2 minutes. Chill for 1-2 hours before using.

Tip: to fill cupcakes use a bismarck tip (Wilton #230) and piping bag.

Cream Cheese Icing:

1 stick butter softened
8oz cream cheese softened
1 lb powder sugar (4 cups)
1 tsp vanilla

Cream butter, cream cheese and vanilla, slowly add powderd sugar. Mix until well blended.

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