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Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Kathy Chapin from Cullman, AL

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( 15 Ratings)

15 Ratings

5 Stars 73%

4 Stars 13%

3 Stars 13%

2 Stars

1 Stars

Member Reviews ( 13 )

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Prep Time 45 min
Total Time 1 hr 50 min
Servings 16

Ingredients

Cake

1: box (1 lb 2.25 oz) Betty Crocker® SuperMoist® spice cake mix

2/3: cup granulated sugar

4: eggs

1/3: cup vegetable oil

1/3: cup sour cream

1: can (15 oz) pumpkin (not pumpkin pie mix)

Frosting

2: packages (8 oz each) cream cheese, softened

1/4: cup butter, softened

5: cups powdered sugar

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
2 In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
3 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. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
4 Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.

EXPERT TIPS

Expert Tips

"Made with a cake mix base, this cake is incredibly easy to prepare and enjoyed by everyone. It is a perfect dessert for any occasion throughout the fall season." Kathy Chapin

To keep your serving plate clean while frosting the cake, place strips of waxed paper around the edge of plate, and remove them after you’ve finished frosting.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 400
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 9g, 9% Trans Fat 0g 0% ),
Cholesterol: 95mg; 95%;
Sodium: 150mg; 150%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 0g 0% Sugars 48g 48% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 90%;
Vitamin C: 0%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 13 Reviews View All

Posted 12/15/2012 4:11:25 AM REPORT ABUSE CoolCake said:

Rating:

This cake is amazing! I baked it, and toped it with <http://www.coolcake.com/store/editor.aspx>Edible cake sticker</a>, and it was a huge success!

This reply was: Helpful Inspiring

Posted 11/22/2012 6:25:02 PM REPORT ABUSE MommaHinz said:

Rating:

What a great alternative to the traditional pumpkin pie. It was moist but in the future I think I will use a little less sugar in the frosting - it was a little too sweet for my taste. The cake was great, I made it in a 13x9" pan and added some chopped walnuts and my family loved it.

This reply was: Helpful Inspiring

Posted 11/11/2012 12:11:48 PM REPORT ABUSE PJ3 said:

Rating:

sounds like a perfect thanksgiving desert! Would it freeze well is made ahead of time? Does it need to be kept refrigerated with the cream cheese icing?

This reply was: Helpful Inspiring