This recipe could be considered a semi-homemade recipe and I say this because I used a box spice cake. My reason was mostly because it was faster and also because our local grocery store was out of pumpkin pie spice. Also, using the box cake is cheaper than collecting the ingredients for an original pumpkin spice cake. Nevertheless, it is amazing and a huge hit in our family! Super moist, great flavor and just all around tasty!
For the Cake
1 box Betty Crocker spice cake
2/3 cup white sugar
4 whole eggs
1/3 cup veggie oil
1/4 cup water
1/3 cup sour cream
1 (15oz) can of pure pumpkin (not pumpkin pie filling)
For the Frosting
2 (8oz) cream cheese, room temperature
1/4 cup butter, also room temperature
5 cups confectioners powdered sugar
1 tsp vanilla extract
I used two 9 inch cake pans for our cake. You may use smaller ones if you want, or how ever many layer you want. Preheat your oven to 350* and spray your cake pans with nonstick spray.
In a large bowl, beat all of the cake ingredients together.
You can use a mixer, I didn’t. Divide the batter in the pans and bake it for 25-30 minutes.
Use a tooth pick to make sure it is done in the middle. Let it set on the counter for about 10 minutes before you try to remove it. If you can, place it on a cooling rack. If you don’t have one, do like me and just flip it out onto a platter and let it set for 30 minutes to cool.
While the cake is cooling make your frosting. Mix the cream cheese and butter with a mixer until mixed well. Add the vanilla. Then slowly add the powdered sugar 1 cup at a time. Until all combined. Continue beating it until you reach the consistency you want.
When the cake is cool, place one layer (top down) on a plate or platter, add frosting to the top, then add your other layer (top up). Then spread the frosting on the top and sides. I like to sprinkle a little cinnamon on top.
Store the cake in a closed container in the frig so the frosting and pumpkin does not spoil. Don’t worry, it still remains moist!