Spiced-Pumpkin-Cake
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Spiced Pumpkin Cake

Topped with a luscious cream cheese frosting, this is one classic fall dessert you’ll definitely want to serve year-round.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Makes: 24 servings
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All You Need

  • 1 pkg (2-layer size) yellow cake mix
  • 1 pkg (4-serving size) vanilla instant pudding mix
  • 1 cup (250 mL) canned pumpkin
  • 1/2 cup (125 mL) oil
  • 1/2 cup (125 mL) water
  • 3 eggs
  • 1 1/2 tsps (7 mL) Club House Cinnamon Ground
  • 1 tsp (5 mL) Club House Cloves Ground
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 1 pkg (250 g) (8 ounces) cream cheese, softened
  • 1/4 cup (50 mL) (1/2 stick) butter, softened
  • 1 tsp (5 mL) Club House Pure Vanilla Extract
  • 1/4 tsp (1 mL) Club House Cloves Ground
  • 1 box (16 ounces) confectioners' sugar

Instructions

  1. Preheat oven to 350°F. For the Cake, beat all ingredients in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

  2. Pour into greased and floured 13x9-inch baking pan.

  3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.

  4. For the Frosting, beat 8oz cream cheese, 1/4 cup butter, 1 teaspoon vanilla and 1/4 teaspoon of cloves in large bowl until light and fluffy. Gradually beat in 1 box of confectioners' sugar until smooth. Spread cake with Frosting.

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