The long awaited pumpkin spice cake with cream cheese frosting. I know you’ve been sitting on the edge of your seat waiting…emailing me, asking “Rhonda when will this recipe be ready?” And so here it is, the one, the only, best Pumpkin Spice Cake recipe. Yes I’m kinda just kidding, I know you haven’t been waiting and you haven’t been emailing. But I was just kinda thinking you should have been though. Here is How to Make the Best Pumpkin Spice Cake with Cream Cheese Frosting!
How to Make the Best Pumpkin Spice Cake with Cream Cheese Frosting
One of the best tips I can give you when making this cake is to make sure your cream cheese frosting is nice and thick. That way your cake layers don’t slide. Something about cream cheese frosting is just so good. It could be put on almost anything and I think I will still love it.
One thing you’ll probably have noticed about my cakes, is that I like to do natural greenery, flowers, and fruit on my cakes. That’s just one way that I can get a cake to look beautiful without a lot of extra work. I don’t know if you have ever tried making fondant flowers or decorative frosting flowers, but they are a lot of work and time. We’re over that and not I just do natural with maybe a little bit of faux, like I did with these pumpkins.
Easy Fall Recipes
Decorating your cake can be so easy. I am serious just go outside in your yard and find some pretty things to place on your cake. When you go on my cake recipes and see the decorations most likely they were from my garden. Just grab a couple things that look good together and you should be good to go.
How to Make the Best Pumpkin Spice Cake with Cream Cheese Frosting
This cake I used what I could from the yard, grapes and greenery. You can shop my tea towel linens in my shop. Amber apothecary jars are the thing that is in right now for Fall! Good thing I have amber glass candles in my shop, so you can get some to make your house ready for Fall.
Of course I’m going to give you a shopping link, so you can get this look and a list of other items that I would personally like to have. Because who doesn’t like to have stuff?
Do you make cakes often? In my house we are always making cakes for birthdays, weddings, and just our favorite desserts. With 7 kids there is always something going on, so I have to be prepared. This is one of the family favorites, along with many others of course. Like our poppyseed cake, easy chocolate cake, and more pumpkin cake desserts.
Pumpkin Spice Cake with Cream Cheese Frosting
Now for the delicious, scrumptious, most best tasting pumpkin spice cake you’ve ever had. I would really like to know how you like this recipe!
| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
| Passive Time | 0 minutes |
| Servings |
- 4 Eggs
- 1 2/3 cup White Sugar
- 1 cup vegetable oil
- 1 15 oz can pumpkin puree
- 2 cups All Purpose Flour
- 2 teaspoon Cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp Baking Soda
- 2 tsp baking powder
- 1 tsp Salt
- 1/2 can sweetened condensed milk
- 6 oz softened cream cheese
- 6 oz softened butter
- 3 cups Powdered Sugar
- 1/2 tsp vanilla extract/paste
Ingredients Cake
Frosting
| |
- Preheat your oven to 350F
- Grease 2, 10" round baking pan with a non stick cooking spray
- In a large bowl, mix together your eggs, vegetable oil, sugar, and pumpkin purée
- Mix in your flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt. Pour into your 2 greased baking pans and bake for 20-25 minutes
- Pour half of the can of sweetened condensed milk evenly over the top of the hot cake
- Allow to sit about 30 minutes then prepare your frosting
- Using a hand or stand mixer, beat your cream cream until it is whipped
- Add in your butter and do the same
- Add in your vanilla extract and one cup of powdered sugar at a time until you have creamy frosting
- Frost your cake once it is cooled and enjoy!
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Oooh, so yummy looking. Can the cake be baked, pour the sweetened condensed milk on top, then frozen til the big meal, and frosted the day of?
Has anyone tried that?
Thank you
I personally have not tried that. But I still think it would turn out great.
Rhonda
Do you pour 1/2 of the can of sweetened condensed milk on EACH round (so you use a whole can), or 1/4 of the can on each (so you’re using 1/2 can total), or do you use 1/2 can on ONE of the rounds? Thanks!
Good question. I personally use 1/4 can per cake round so that it doesn’t turn out to sweet. Thx for asking
Great, thank you!
Of course!
I think I’m going to make this for myself for my Birthday 😆 I love all things pumpkin and my favorite frosting is cream cheese! Thanks for sharing this!!
Yes!! I would love to know what youthink of it!! Thx Andrea
Sounds marvelous! Cannot wait to make it myself! Thank you for sharing!
Thank you Shonda!! I hope its fabulous for you
This cake looks wonderful, Rhonda! I can’t wait to
try it for the holidays! ❤️
Thank you Gail I am really loving this cake for fall time.
I can’t wait to try this cake! I think I’ll be
making this for the sweet gals in my bible study.
It looks too good not to share with others.
Jess let me know what they think It sounds like the perfect place to bring this cake to. Hope its wonderful
I love all your beautiful cakes!!
Awh thank you Staci!
That cake looks so, so pretty!!! I am sure it tastes as good as it looks too. 😊😊😊
Thank you Brenda. It’s very tasty!
This looks so yummy! Going grocery shopping today. Gonna add the ingredients to my list. The kids will love it. Thanks for sharing it!
You guys are going to love it, it’s delicious!
Mmm this looks so good!!
Oh it is!!
It’s a good thing you didn’t make this when I was there, I probably would have eaten most of it!
You can take something so plain and make it look so inviting…and makes me want to go shopping for fall stuff!!
Love, Mom
Thx Mom I shouldn’t make so much good stuff because I just eat it but then I think life is to short not to enjoy. Happy Fall, hope its a wonderful season for you