Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

Pumpkin Spice Cake with Cinnamon Cream Cheese Frosting

86 Reviews 7 Pics
  • Prep

    10 m
  • Cook

    40 m
  • Ready In

    50 m

“This is a super easy and deliciously different pumpkin dessert. Great for the holidays or just for a quick get together”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
  2. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla.
  3. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  4. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.

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Reviews (86)

Rate This Recipe
Deb A.

Deb A.

This cake was a big hit! My co-workers gobbled it up! I tweaked the frosting as well: 1/2 stick butter, 1 C confectioners' sugar, 3/4 tsp cinnamon, 3/4 tsp vanilla, and 1 (8 oz) pkg cream cheese. Very good! Not too sweet and good spice flavor!



This was a very excellent cake! However i didnt use the recipe given for the frosting (the ingredients didnt seem proportional) so i used "Cream Cheese Frosting II" found on here and i just added some cinnamon and it turned out super!



I have been making this cake, as pumpkin bars for about 20+ years. It has remained a staple favorite. We use a 15X10 jelly roll pan instead of the 9X13. We do add about double the spice and usually I just use pumpkin pie spice. For frosting we use a can of vanilla frosting and beat 4 oz of cream cheese into it and add some pumpkin pie spice. For fall events we decorate each bar with a marshmallow candy pumpkin or candy corn. Everyone I know like this better chilled in the fridge before eating. YUMMY!

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Amount Per Serving (12 total)

  • Calories
  • 503 cal
  • 25%
  • Fat
  • 28.2 g
  • 43%
  • Carbs
  • 58.6 g
  • 19%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 435 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Blueberry Cream Cheese Pound Cake II


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Carrot Cake Cupcakes with Cream Cheese Icing