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Pumpkin Cake with Cream Cheese Frosting

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 15.25 ounce box yellow cake mix
  • 1 3.4 ounce box vanilla instant pudding mix (the 4-serving box)
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • ½ cup water
  • 3 large eggs
  • 2 teaspoons ground cinnamon divided
  • 1 ½ teaspoons ground cloves
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 16 ounce can cream cheese frosting

Instructions
 

  • Preheat oven to 350°F. Grease two 8 inch cake pans or a 9 x 13-inch baking dish or spray with nonstick cooking spray. Set aside.
  • Beat cake mix, dry pudding mix, pumpkin, oil, water, eggs, 1 ½ teaspoons of the cinnamon, cloves, nutmeg, and ginger in a large bowl with an electric mixer on low speed just until moistened, scraping the side of the bowl frequently. Beat on medium speed for 2 minutes, or until well blended.
  • Pour batter into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack.
  • Stir remaining ½ teaspoon of cinnamon into the cream cheese frosting. Spread frosting evenly over cooled cake.