Saturday, September 20, 2014

Spiced Pumpkin Cake Is a Tasty Fall Treat

For a gathering last weekend, I decided to make a pumpkin cake. 

 Not only was the recipe I got from the Internet delicious, the cake also made the house smell fabulous while it was baking!

I used less confectioner's sugar and less cream cheese in the frosting than the original recipe called for and it came out fine. 

Also, I used just two round cake pans instead of three.

The cake was a real hit with the guests and, thankfully, it got completely eaten up!  

 There are recipes using just the cake mix and the canned pumpkin but the addition of the other ingredients in this recipe made a huge difference in taste and texture.

Makes the changing of the seasons well worth it!

 By the way, today is my birthday and I am SOOOO happy to be alive. 

 Each of you dear readers helps make my life be filled with joy.  

 Hope you have a wonderful Saturday!

Super Moist Pumpkin Cake

1            box Betty Crocker™ SuperMoist™ spice cake mix

2/3         cup granulated sugar 

4            eggs

1/3        cup vegetable oil 

1/4        cup water 

1/3        cup sour cream 

1           can (15 oz) pumpkin (not pumpkin pie mix)


2            packages (8 oz each) cream cheese, softened 

1/4         cup butter, softened 

 5           cups of confectioner's sugar


  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
  • 2 In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3 Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
  • 4 Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.  


Tammy@T's Daily Treasures said...

HAPPY BIRTHDAY SUSAN!!!!!!!! Wishing you a wonderful day! Tammy

Bookie said...

Happy birthday! Autumn is great time to celebrate. Your cake looks wonderful. Today I made a new cranberry cake which is also a great fall flavor. Enjoy your birthday weekend!

Anonymous said...

Hi Susan, i really need to take time to visit and leave comments to my friends on blogland...the cake looks delicous im sure it tastes the sorry about my inglish...thats also the reason i dont comment alot...but here we are..i enjoy your posts! they are very variated...thanks for sharing, and a peacefull and happy weekend!

Linda O'Connell said...

Happy birthday! Your cake is gorgeous. I can almost smell it. Now I am going to head to the bakery this morning for a pumpkin spice donut.

Marta said...

Hello from Spain: is your birthday ???. Happy Birthday. I wish you to be happy. Fabulous cake. Very tasty. Your cooking very well. Keep in touch

Nellie said...

I wish I had known! Happy Birthday to you, Susan!

Love that cake! Isn't it wonderful that your guests didn't leave any to tempt you afterwards?:-)

diane.stetson said...

In the fall I make banana bread, apple muffins, pie,and crisp. I love anything with apples and this time of year they are in season. I'm not a fan of pumpkin anything...sorry.

Kit said...

Your cake looks sooo good! Happy Birthday! In the Fall I love to make anything using apples. :) Kit

Chatty Crone said...

Happy birthday to you - happy birthday to you - happy birthday dear Susan - happy birthday to you!!!!!!!!!!

And many more.

That cake looked delish!

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