Holiday Pumpkin Cake
12 to 16 slices
Prep Time: 25 minutes
Cook Time: 25 to 30 minutes
Total Time: 55 to 60 minutes
I baked this yummy cake in two 9-inch layers, but you can easily turn this into a 13- by 9-inch pan or make cupcakes. For a more festive cake, add 1 teaspoon grated fresh orange zest or 1 teaspoon cinnamon to the frosting. Add a tiny dollop of cranberry sauce or a few red raspberries to the center of the cake after frosting. Surround the cake stand with greenery, if desired.
- 1 package (21.6 ounces) yellow cake mix (see Note)
- 1 can (15 ounces) pumpkin
- 2/3 cup vegetable oil
- 3 large eggs
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Cream Cheese Frosting:
- 1 package (8 ounces) cream cheese, at room temperature
- 1 stick (8 tablespoons) butter, at room temperature
- 1 teaspoon pure vanilla extract
- 4 cups confectioners’ sugar, sifted
- Place a rack in the center of the oven, and preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans, and set the pans aside.
- Place the cake mix, pumpkin, oil, eggs, cinnamon, nutmeg, and ginger in a large mixing bowl and blend with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Increase the mixer speed to medium and beat until smooth, 1 to 1½ minutes. With a rubber spatula, scrape down the sides of the bowl. Divide the batter between the two prepared pans, and place the pans in the oven side by side.
- Bake until the top springs back when lightly pressed with a finger, 25 to 30 minutes. Remove the pans from the oven to cool 15 minutes. Run a knife around the outside edges of the pan, shake the pans gently to loosen the cake, and invert the cake once then again onto a rack to cool right-side up. Let the cake layers cool 1 hour before frosting.
- For the frosting, place the cream cheese and butter in a large mixing bowl and beat with an electric mixer on low speed until creamy. Add the vanilla and the confectioners’ sugar, a cup at a time, beating on low until just combined. Increase the mixer speed to medium-high to whip the frosting and incorporate air.
- To assemble the cake, place one cooled cake layer onto a serving platter or cake stand. Cover with ¾ cup frosting, spreading it evenly to the edges. Place the second layer on top, and cover with ¾ cup frosting. Frost the sides of the cake. Add remaining frosting to the top, and decoratively spread it in swirls. Serve at once, or place the cake in a cake saver to keep at room temperature for up to 12 hours, or in the refrigerator overnight.
- Note: I baked this cake with the Cake Mix Doctor’s Old-Fashioned Yellow Cake Mix. You can buy the mix here.
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