Celebrate the holiday season with the warm and inviting aroma of this delicious pumpkin spice cake! This delectable dessert perfectly captures the essence of the fall and winter seasons with its rich blend of spices, pumpkin, and a hint of toasted pecans. Whether you’re hosting a festive gathering or simply craving a comforting treat, this pumpkin spice cake is a delightful addition to your holiday menu.
Ingredients
1 package plain spice cake mix
1 package (3.4 ounces) vanilla instant pudding mix
1 cup pumpkin, canned or mashed fresh
1/2 cup vegetable oil (like canola)
1/2 cup water
3 large eggs
1 teaspoon ground cinnamon, or more to taste
1/2 teaspoon ground ginger, or more to taste
1/2 cup toasted, chopped pecans (optional)
Instructions
- Preheat the oven to 350 degrees. Lightly grease two 9-inch cake pans with cooking spray.
- Place all ingredients in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 more minutes until the batter is thick and well-blended. Stir in nuts if using. Divide batter between cake pans. Place pans in the oven on the center rack.
- Bake for about 25 minutes or until the cake springs back when pressed lightly with your finger. Remove pans from the oven and cool on a wire rack for 20 minutes. Take the cakes out of the pans and frost with cream cheese frosting.
Cream Cheese Frosting
1 package (8 ounces) cream cheese, at room temperature
1 stick butter, at room temperature
3 3/4 cup powdered sugar, sifted
1 teaspoon vanilla extract
In a large mixing bowl, blend cream cheese and butter together with an electric mixer on low speed until combined. Add powdered sugar a little at a time, blending on low speed until sugar is incorporated or for about 1 minute. Add vanilla and increase the mixer speed to medium. Blend until the frosting is fluffy, approximately 1 more minute.
