These shortbread biscuits just require three ingredients and are delicious. The beating contains the secret.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch dish |
Ingredients
- 1 (15 ounce) can canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1 (15.25 ounce) package yellow cake mix with pudding
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 4 (3 ounce) packages cream cheese, softened
- ½ cup butter, softened
- 2 cups confectioners’ sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Make cake: Whisk together pumpkin, cinnamon, cloves, and nutmeg in a large bowl until combined. Mix together cake mix, eggs, and oil in a separate large bowl until smooth. Fold pumpkin mixture and vanilla into egg mixture until combined. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, about 40 minutes. Allow to cool completely on a wire rack.
- Make frosting: Beat together cream cheese and butter in a medium bowl with an electric mixer until light and fluffy. Beat in confectioners’ sugar until smooth. Stir in cinnamon and vanilla.
- Spread frosting over cooled cake.
Nutrition Facts
| Calories | 503 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 435 mg |
| Sugars | 41 g |
| Fat | 28 g |
| Unsaturated Fat | 0 g |
Reviews
I have to agree on the size of the cake is small, was not enough cake, the Fam was literally arguing who got the last piece. Only thing I did different, was added organic maple syrup to my frosting. The maple, cinnamon and cream cheese was amazing.
Absolutely luscious
The flavor of the cake was good but it was not a very tall cake. I suspect it has to do with the smaller size of the boxed cake mix. Not much you can do about that so I’ll probably use this as a jumping off point and use a scratch cake recipe with similar spices.
This cake came out great I love baking cakes. I used pumpkin pie spice that was pre mixed instead of the spices listed here but used the same amount total and added a good extra dash. Personally I added a lot more cinnamon to the frosting as well and maybe less butter next time, not sure yet. I made a layer cake be careful with bake time, mine was about 18 min for two 9 inch pans and we had moist cake.
this cake is fabulous! I put some extra pumpkin and extra spices in mine to make it softer and more spicy! the recipe is great as is. I now get asked by family and friends to make this cake every year as soon as pumpkin spice season starts ??
loved it
My husband ate one without the frosting I had to make another for work since it was for a party.
will definitely make it again it is delicious and very easy to make
Just made this, but used the changes that Sumchelle recommended. I used a different glaze. The cake is totally tasteless. If it wasn’t for the icing it would be a total flop. I added more cinnamon, and added walnuts. It looked very pretty, but I would never make it again.
Hubby says this was fantastic! This is a keeper for sure. According to the other reviewers, I doubled the spices. I waited until Christmas Eve to get my grocery shopping done and the grocery store was completely out of 10X sugar. I had to go with a tub of canned frosting with 8 oz of cream cheese added. My family loved it.
This review is just for the cake, as I opted to make a cream cheese glaze from another AR recipe. I had a spice cake mix laying around (don’t even remember what I bought it for in the first place) and figured this was a good way to use it. In spite of the spices already in the mix I prepared this recipe as written, including all of the spices. I baked it in a Bundt pan, about 45 minutes. If the aroma as it was baking was any indication of how the cake would taste I knew it was going to be good. And it was! It was moist, of course, as cake mix cakes generally are, pretty nutmeg in color, richly pumpkin and robustly flavored with spices. And no characteristic cake mix taste, which is always a plus for me. I wonder, however, if that would have been the case had I used the yellow cake mix called for…
I made this for a church potluck today. It was yummy and easy even with a cake mix without pudding! I didn’t have time to make an icing so I’m sure it would have been even better!
My son loves pumpkin pie, so for a birthday cake I loved this recipe and so did he!
My son loves pumpkin pie, so for a birthday cake I loved this recipe and so did he!
I only used the frosting part of this recipe and it was absolutely AMAZING!!!!
This cake turned out great, I added walnuts to the cake and frosting turned out really good. Bringing it to work tomorrow for my coworkers, for a prethanksgiving day treat! I did use the frosting that was recomended and I really liked it.
The cake is so yummy! I didn’t have cream cheese so I made cinnamon buttercream frosting. 1/2 tea cinnamon, 1/2 salt, 1/2 cup soften butter, 3 cups of confectioners’ sugar and 1/3 cup milk. Add confectioners’ sugar a little til the right texture for your cake.
This cake is delicious! It doesn’t even need frosting!
I made this for a family dinner once and ever since then, my fam requests it at EVERY event. I didn’t put cinnamon in my cream cheese frosting, but other than that, I followed the recipe. Delcious!
I used a spice cake mix and added about 2 tsp cinnamon to the mix but didn’t add cloves or nutmeg as called for in the recipe. I used 3 eggs, 1/2 cup oil, 1/2 cup water, and probably 2 cups pumpkin (a 15 ounce can has 1 3/4 cups, so I used about 1/4 cup more). I used a greased and floured 1-cup bundlet pan, baked at 350 for 18 minutes. I got a dozen bundlets out of it, and they were super tasty. I used a different cream cheese frosting recipe, as I think everyone who made this cake did. It was super yummy with my changes!
im eating this cake warm from the oven right now and it is amazing. i added chocolate chips (i’m obsessed with the chocolate/pumpkin spice combo right now!!). i also used a different cinnamon cream cheese frosting after reading many of the reviews for this recipe. great texture and very moist. i usually hesitate to make cakes that call for boxed mixes but this one was fabulous!