Ingredients:

  • 1 box (15.25 oz / 432g) Spice Cake Mix
  • 1 can (15 oz / 425g) Pure Pumpkin Puree
  • 3 large eggs
  • 1/2 cup (115g) melted unsalted butter
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/4 tsp (0.5g) ground cloves
  • 8 oz (225g) softened cream cheese
  • 1/2 cup (115g) softened unsalted butter
  • 3 cups (360g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or a Bundt pan thoroughly with butter or non-stick spray.
  2. In a large bowl, combine the spice cake mix, ground cinnamon, ground nutmeg, and ground cloves.
  3. Stir in the pumpkin puree, melted butter, eggs, and vanilla extract. Whisk until the batter is smooth and fragrant.
  4. Pour the batter into the prepared pan, smoothing the top with a spatula.
  5. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Prepare the frosting by beating softened cream cheese and butter together until velvety.
  8. Gradually add powdered sugar and vanilla, whipping until fluffy. Add heavy cream if needed to adjust consistency.
  9. Spread the frosting generously over the completely cooled cake.