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You know the saying “The quickest way to a man’s heart is through his stomach?” It’s true! Pumpkin Spice Cake with Cinnamon Cream Cheese Buttercream Frosting won me my man! Or at least it “helped” anyway!
I’m sure I won my husband with my outstanding wit and charm and my baking skills had NOTHING to do with it. 😉
Pumpkin Spice Cake with Cinnamon Cream Cheese Buttercream Frosting is a moist pumpkin cake topped with lush cinnamon cream cheese buttercream frosting.
Pumpkin Spice Cake with Cinnamon Cream Cheese Buttercream Frosting
Ingredients:
- 1.5 cups sugar
- 1 cup butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 4 eggs
- 15 ounce can pumpkin puree
- 1 tablespoon vanilla extract
Directions:
- Preheat oven to 350 degrees and grease or line with parchment paper a 9 x 13 pan or two round 8 inch pans.
- In a stand mixer, beat butter and sugar until fluffy.
- Sift dry ingredients together in mixing bowl and set off to the side.
- Add pumpkin puree and vanilla to butter mixture, mixing until thoroughly combined.
- Slowly alternate adding in the flour and eggs to pumpkin mixture. Mix well after each addition.
- Pour batter into prepared pan(s).
- Bake at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean.
- Cool for a few minutes in the pan and then cool on a wire rack.
- Cool completely before frosting.
- Frost the cooled pumpkin cake with the cinnamon cream cheese buttercream frosting (recipe below) or use the plain cream cheese buttercream frosting.
Cinnamon Cream Cheese Buttercream Frosting
Ingredients:
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 1 8 oz block cream cheese, softened
- 2 tablespoons cinnamon
Directions:
- In a stand mixer cream cream cheese and butter.
- Then add powdered sugar one cup at a time. Mix well.
- Add cinnamon and mix.
When James and I started dating Thanksgiving was our first holiday. Unfortunately, he had to work. So I decided to bake the hardworking officers from both day and night shifts each a cake. Yes two cakes! But not tell James I was doing this.
The next time we saw each other he started going on and on about this delicious cake that someone dropped off at the station. When I told him I made it he proposed! I’m kidding but it wasn’t to long after the cake that he did!
I hope you enjoy this recipe this holiday season and maybe it will win something for you too! I make this cake every year on or around November 9th the anniversary of when we met.
Have a great day!
Brandi
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Pumpkin Spice Cake with Cinnamon Cream Cheese Buttercream Frosting is a moist pumpkin cake topped with lush cinnamon cream cheese buttercream frosting.
Ingredients
- 1.5 cups sugar
- 1 cup butter, softened
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 4 eggs
- 15 ounce can pumpkin puree
- 1 tablespoon vanilla extract
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 1 8 oz block cream cheese, softened
- 2 tablespoons cinnamon
Instructions
- Preheat oven to 350 degrees and grease or line with parchment paper a 9 x 13 pan or two round 8 inch pans.
- In a stand mixer, beat butter and sugar until fluffy.
- Sift dry ingredients together in mixing bowl and set off to the side.
- Add pumpkin puree and vanilla to butter mixture, mixing until thoroughly combined.
- Slowly alternate adding in the flour and eggs to pumpkin mixture. Mix well after each addition.
- Pour batter into prepared pan(s).
- Bake at 350 degrees for 40-45 minutes or until toothpick inserted comes out clean.
- Cool for a few minutes in the pan and then cool on a wire rack.
- Cool completely before frosting.
- Frost the cooled pumpkin cake with the cinnamon cream cheese buttercream.
- In a stand mixer cream cream cheese and butter.
- Then add powdered sugar one cup at a time. Mix well.
- Add cinnamon and mix.
Looking for more desserts? Check out my Recipes: Desserts board on Pinterest.
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