Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting

Prep 45 min
Total 1 hr 50 min
Servings 16

Fall in love with the irresistible flavors of pumpkin spice! This easy pumpkin spice cake is brimming with a cozy, comfortable taste that gets even better by covering it with heaps of cream cheese frosting. There is lots to love here: from a moist sponge cake that's packed with spice, all the way to a topping that will give any cherry on top a run for its money.

By Betty Crocker Kitchens

Updated September 28, 2020

Make with

Betty Crocker Cake Mix

Ingredients

Cake

1

box Betty Crocker™ Super Moist™ spice cake mix
2/3

cup granulated sugar
4

eggs
1/3

cup vegetable oil
1/4

cup water
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

Steps

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.

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.