This post, Pumpkin Spice Cake with Cinnamon Cream Cheese Buttercream Frosting, may contain affiliate links. This means if you make a purchase through one of these links, Penguins in Pink will receive a commission at no additional cost to you. Penguins in Pink is an Amazon Associate site.
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
This post may or may not contain referral links. Please read my disclosure policy here.
Pumpkin Spice Cake With Cinnamon Cream Cheese Buttercream Icing
Ingredients
Pumpkin Spice Cake
- 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
Cinnamon Cream Cheese Buttercream Icing
- 3 cups powdered sugar
- 1/2 cup butter, softened
- 1 8 oz block cream cheese, softened
- 2 tablespoons cinnamon
Instructions
Pumpkin Spice Cake
- 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.
Cinnamon Cream Cheese Buttercream Icing
- 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.
Leave a Reply