Pumpkin Cake with Cinnamon Cream Cheese Frosting

This pumpkin cake with cinnamon cream cheese frosting is my mom’s not-so-secret weapon every fall. She brought it to our family potluck last Sunday, and I kid you not—my cousin Jake scraped the pan clean. It was completely gone in under twenty minutes, and everyone kept asking what made it taste so good.

The best part? It’s wildly easy. You throw everything into one bowl, it bakes up in under half an hour, and that frosting—oh my word. It’s fluffy, cinnamon-kissed, and so good people literally close their eyes when they take a bite. My neighbor Sarah’s kids are obsessed—they’ve asked her to make “that orange cake” three times in the last month!

❤️ Why You’ll Love This Recipe

My teenage daughter Emma actually makes this cake now when her friends come over. She says it makes her look like a “baking genius” even though she just dumps everything in one bowl and sticks it in the oven. The pumpkin keeps it super moist for days, and that cinnamon cream cheese frosting tastes like the stuff from fancy bakeries. Plus it serves fifteen people, so there’s always enough for seconds!

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📝 Ingredient List

For the Cake:

• 1 box (15.25 oz) spice cake mix – your shortcut to bakery-quality results
• 1 teaspoon pumpkin pie spice – because more spice is always nice!
• 15 oz can pure pumpkin purée (not pie filling!) – the star of our show
• 2 large eggs – room temperature works best

For the Frosting:

• 8 oz cream cheese, softened – leave it out for about 2 hours
• ½ stick (4 tablespoons) butter, softened – don’t skip the softening!
• 2 teaspoons vanilla extract – pure vanilla makes all the difference
• ½ teaspoon ground cinnamon – for that warm, cozy flavor
• 3 cups powdered sugar – sifted if you want extra smoothness

For the Topping:

• 1 cup finely chopped walnuts (optional) – adds the perfect crunch

Substitutions I’ve Actually Tried:

• Pecans instead of walnuts work great
• My friend Lisa uses gluten-free spice cake mix and nobody can tell
• Vegan cream cheese works fine, just don’t expect it to fluff up as much

🔍 Why These Ingredients Work

The spice cake mix already has all the warm spices mixed in perfectly, so you’re not measuring out five different spice jars. Adding extra pumpkin pie spice just bumps up that cozy fall flavor. The pumpkin puree does double duty – it adds flavor AND keeps the cake crazy moist. I learned this trick from my Aunt Carol who’s been making pumpkin desserts for forty years.

That cream cheese frosting gets its amazing texture from beating it way longer than you think you need to. The cinnamon in there makes it taste like fall in a bowl, and it pairs perfectly with the pumpkin without being too sweet.

Essential Tools and Equipment

You probably have everything already:

• One big mixing bowl (that’s it for the cake!)
• 9×13 inch pan
• Hand or stand mixer for frosting
• Regular measuring cups
• Something to test doneness with

👩🍳 How To Make Pumpkin Cake with Cinnamon Cream Cheese Frosting

Step 1: Get Your Oven Ready

Heat your oven to 350°F and spray your 9×13 pan. I always forget this step and end up with half-mixed batter sitting while I scramble around looking for cooking spray.

Step 2: Mix the Magic

Dump the cake mix and pumpkin pie spice in your big bowl and stir them together. My kids always want to help with this part because it smells so good.

Step 3: Add the Stars

Crack in your eggs and add the whole can of pumpkin. Mix it with a big spoon until it’s all orange and smooth. Don’t worry about getting every single lump out – this isn’t fancy French pastry.

Step 4: Bake to Perfection

Pour it in your pan and stick it in the oven for about 25-28 minutes. You’ll know it’s done when a knife stuck in the middle comes out mostly clean. My oven runs hot so I usually check at 25 minutes.

Step 5: The Patience Game

Let it cool for at least an hour. I know this sucks but if you frost it too early, the frosting melts and looks terrible. Ask me how I know this.

Step 6: Whip Up That Dreamy Frosting

Beat your soft cream cheese and butter with the vanilla and cinnamon for maybe thirty seconds. Then add the powdered sugar bit by bit. Here’s the secret my mom taught me – beat it for way longer than seems right, like 6-8 minutes. That’s what makes it fluffy instead of just sweet.

Step 7: The Grand Finale

Spread the frosting on your cooled cake and dump the chopped walnuts on top if you’re using them. Done!

Expert Baking Tips

My neighbor’s sister worked at a bakery for years and she told me two things: always use room temperature stuff because it mixes better, and beat cream cheese frosting way longer than you think you need to. That’s apparently how the pros do it.

❗ You Must Know

The cake has to be totally cool before you frost it. I messed this up the first time I made it and the frosting just melted into a gross puddle. Set a timer if you have to.

My trick: I always taste the frosting as I make it and add more cinnamon if it needs it. Different brands taste different.

💡 Pro Tips & Cooking Hacks

• Beat that frosting for at least 6 minutes or it won’t get fluffy enough
• Make sure you buy plain pumpkin puree, not the pie filling stuff
• If your eggs are cold, stick them in warm water for a few minutes first
• Don’t mix the cake batter too much or it gets tough
• I never bother sifting the powdered sugar unless I’m feeling fancy

🎨 Flavor Variations & Suggestions

I’ve tried this cake a bunch of different ways:

• My sister-in-law makes the frosting with maple extract instead of vanilla – it’s really good
• Adding orange zest to the batter makes it taste more fancy
• My mom sometimes throws mini chocolate chips in the batter
• Extra nutmeg or cardamom works if you like more spice
• Toasted coconut on top instead of walnuts is pretty good too

⏲️ Make-Ahead Options

This cake actually tastes better the next day after everything settles in. Here’s what I do when I need to make it ahead:

• Bake the cake up to 2 days early and wrap it up tight
• Make the frosting 3 days ahead and keep it in the fridge (let it warm up and beat it again before using)
• The whole finished cake keeps in the fridge for 4 days
• You can freeze just the cake part for up to 3 months if you wrap it really well

Recipe Notes & Baker’s Tips

After making this cake probably fifty times, here’s what I’ve figured out: it should be moist but not gooey, and the frosting should hold its shape when you spread it. If your frosting is too thick, add a little milk. If it’s too runny, add more powdered sugar.

Don’t worry if the top of your cake isn’t perfectly flat – the frosting covers up everything anyway. Sometimes mine gets a little dome but nobody cares once it’s frosted.

🍽️ Serving Suggestions

I bring this cake to everything now:

• Fall parties with hot cider or coffee
• Thanksgiving when people are tired of regular pumpkin pie
• Weekend family dinners
• Any potluck where I want people to remember what I brought

If you want to get fancy, drizzle some caramel sauce on each piece or add a dollop of whipped cream. Sprinkling a tiny bit of cinnamon on each plate makes it look like you know what you’re doing.

This recipe has been a hit in my house for years now, and I think it’ll work out great for you too. There’s something nice about having a go-to dessert that everyone actually wants to eat!

Hope your family loves it as much as mine does 🍽️

🧊 How to Store Your Pumpkin Cake

Keep it in the fridge because of the cream cheese frosting – it’ll last about 4 days covered up Freezing: The plain cake freezes fine wrapped up tight for about 3 months Before serving: Let cold cake sit out for maybe 15 minutes so it’s not ice cold

⚠️ Allergy Information

This has: Dairy, eggs, and gluten from the cake mix No dairy: Use vegan cream cheese and plant butter – just don’t expect it to fluff up as much No gluten: Any gluten-free spice cake mix works fine No nuts: Skip the walnuts – most people do anyway

❓ Questions I Get Asked A Lot

Can I substitute homemade pumpkin purée?

Absolutely! Just make sure it’s thick and not watery. If it seems thin, strain it through cheesecloth first.

Can I skip the walnuts?

Of course! They add a lovely crunch, but the cake is delicious without them. Try toasted pecans or pumpkin seeds instead.

Can I make cupcakes instead?

Yes! This batter makes about 12 large cupcakes. Bake at 350°F for about 15 minutes.

How do I store it?

Refrigerate due to the cream cheese frosting. Keep covered for up to 4 days.

Can I use pumpkin pie filling instead of purée?

I don’t recommend it – pie filling is pre-sweetened and spiced, which will throw off the flavor balance.

Why is my frosting runny?

Make sure your cream cheese and butter are softened but not melted, and beat the frosting for the full 6-8 minutes to achieve proper consistency.

💬 Made this cake? Tell me how it turned out! I love hearing if you tried any changes or if your family liked it. Did you skip the nuts? Try different frosting flavors? Let me know