Monday, November 8, 2010

Pumpkin Spice Cake

As the grocery store began putting out all of the traditional holiday grocery items (in the center of the aisle so you can't help but see it) I thought of a recipe that requires only 2 items:  Spice Cake mix and canned pumpkin.  Together these 2 ingredients make some very tasty cookies, so I picked up both items.  But then, as I began reading more of the holiday recipes showing up (everywhere), I got a hankering for something else.  What is it about the combination of pumpkin/spices and cream cheese that go SO well together, especially this time of year?  I don't know, but I wanted it.  So began my creation of something new, something good, something easy and something very tasty.  

Generously grease a 9x13 pan and preheat the oven to 350   (complete recipe below)

In a large bowl mix all of the ingredients:

Spice Cake mix, canned pumpkin, apple sauce, eggs and spices.

Pour into cake pan and bake for 30 minutes; check to see if knife comes out clean for doneness.  Cool completely.  Cover and refrigerate overnight.  This is something that always works well for anything with spices- sweet and salty ones alike.

Next up I just used a tried and true traditional (and very rich) cream cheese icing:

Place 1 stick of butter and 1 8-oz pkg of cream cheese out at room temperature for several hours.  If you don't have that kind of time, you can zap 'em in the microwave for 30 seconds but don't melt the butter!  You want to cream both of these together, then add vanilla and powdered sugar.  You can use as little as 2 cups or as much as 4.  I used 3 Cups.

And voila!  This cake is extremely moist and wonderful.  You don't have to frost it (but the frosting IS so good!)  



1 package Spice Cake mix
1 15 oz can pure pumpkin (not pie filling)
1/2 C apple sauce
3 eggs
pumpkin pie spices, cinnamon

Generously grease 9x13 pan and preheat oven to 350.  In large bowl mix all ingredients together and spread evenly in pan.  Bake 25-30 minutes or until knife inserted comes out clean.  Cool and refrigerate.
This is good by itself, as is OR you can add frosting.


1/2 C softened butter
8 oz package cream cheese, softened
2-4 C powdered sugar
2 tsp vanilla

Cream butter and cheese.  Mix in vanilla.  Slowly add powdered sugar and beat until creamy.


  1. I need to try this! (with the icing, of course)

  2. I did use 3 C of powdered sugar and the icing was REALLY sweet. Next time I might use 2 C.


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