Pumpkin Cake with Whipped Cream Cheese Frosting Recipe

Celebrate fall with this Pumpkin Spice Cake with Homemade Whipped Cream Cheese Frosting! Great dessert for parties, Thanksgiving or Sunday dinner.

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This recipe was photographed and updated 8/2022.

Today I have a family favorite for you! Canned pumpkin and cake mix are always something we have in the pantry at our house. It's perfect for recipes like this one, when you want to throw something together that's simple or if you need something last minute. We love pumpkin all year long.

This cake is super simple to make by using a boxed cake mix, and the frosting is completely homemade and so heavenly. It might take a few extra minutes to make, but it's so worth it.

I like this cake because it's soft, full of pumpkin flavor and tastes just like fall. Cream cheese frosting has always been my favorite, but adding the homemade whipped cream gives it a nice, light texture and still has the amazing cream cheese flavor.

It's great for fall holidays, game day celebrations or for dessert with your family at home. Any time you decide to serve it, it will definitely be a crown pleaser!

Keep scrolling for tips, process photos, additional pumpkin recipes and more! 

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What are the ingredients in this recipe?

• spice cake mix
• eggs
• pumpkin puree
• cream cheese
• powdered sugar
• heavy cream
• vanilla

How to make:

Scroll down to the printable recipe card for measurements and instructions!

Recipe tips:

• Make sure your cake is completely cooled before frosting, so the frosting doesn't melt.

• Make sure to use pumpkin puree and not canned pumpkin pie filling. The filling is sweetened and will make the cake overly sweet.

• Leftovers can be covered and stored in the refrigerator for up to 5 days.

More pumpkin recipes you might like:

• Pumpkin Donuts with Pumpkin Cream Cheese Filling
• Pumpkin Pie Twists
• Pumpkin Poke Cake
• Pumpkin Pie Creme Brulee
• Caramel Pumpkin Bread Pudding
• Chocolate Glazed Pumpkin Cookies
• Baked Pumpkin Donuts

You can add or substitute with these ingredients:

• sprinkle powdered sugar on top instead of frosting
• use yellow cake mix and pumpkin pie spice instead of spice cake mix
• add cinnamon to the frosting
• use cool whip instead of heavy cream for the frosting
• sprinkle the top of the frosting with cinnamon or fall sprinkles

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Our favorite kitchen supplies used with this recipe:

• OXO Good Grips 11-Inch Balloon Whisk
• Pyrex Basics 3 Quart Glass Oblong Baking Dish
• Cake Tester
• Hamilton Beach 6-Speed Electric Hand Mixer with Whisk
• Pompeian USDA Certified Organic Extra Virgin Olive Oil Non-Stick Cooking Spray

I hope you enjoy this recipe as much as we did!

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Yield 16 pieces

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

30 Min

Total time

45 Min

Pumpkin Cake with Whipped Cream Cheese Frosting

Ingredients

• 1 - 15.25 ounce box spice cake mix
• 1 - 15 ounce can pumpkin puree
• 3 large eggs
• 8 ounces cream cheese
• 2 cups powdered sugar
• 1 teaspoon vanilla
• 1 ½ cups heavy cream

Instructions

1. Preheat your oven to 350 degrees F. Spray a 9x13 pan with non-stick spray, set aside.
2. In a large bowl, whisk together cake mix, pumpkin puree, and eggs.
3. Pour cake mixture into prepared 9x13 pan and smooth out evenly.
4. Bake for 28-30 minutes, until a toothpick or cake tester inserted in the center of the cake comes out clean. Remove from oven and set aside and cool.
5. Meanwhile, prepare your frosting. In a large bowl, beat the cream cheese with an electric mixer 1-2 minutes, until smooth.
6. Add in powdered sugar and vanilla. Mix together until smooth and well combined.
7. In a separate bowl, beat heavy cream for 4-5 minutes, until whipped cream is formed.
8. Add whipped cream to the cream cheese mixture, and mix until well combined, 1-2 minutes more.
9. Once cake has baked and cooled completely, frost and enjoy!

Notes

Make sure your cake is completely cooled before frosting, so the frosting doesn't melt.

Make sure to use pumpkin puree and not canned pumpkin pie mix. The filling is sweetened and will make the cake overly sweet.

Leftovers can be covered and stored in the refrigerator for up to 5 days.

Nutrition Facts

Calories

266.07

Fat

15.97

Sat. Fat

8.94

Carbs

28.09

Fiber

0.65

Net carbs

26.93

Sugar

22.57

Protein

3.6

Sodium

169.94

Cholesterol

75.09

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Thanks so much for stopping by and enjoy!

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