Easy Pumpkin Pie Cake recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (15.25 ounce) package yellow cake mix 1 cup pumpkin puree 1 cup water 3 large eggs 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger 2 cups powdered sugar ½ cup unsalted butter, softened 1 (8 ounce) package Neufchatel cheese, softened 1 teaspoon vanilla extract 1 teaspoon ground cinnamon
Nutrition Info
- 380.6 caloriescarbohydrate: 51.6 gcholesterol: 81.7 mgfat: 17.6 gfiber: 1.5 gprotein: 5.5 gsaturatedFat: 8.7 gservingSize: -sodium: 331.3 mgsugar: 37.1 gtransFat: : -unsaturatedFat: : -
Directions Easy Pumpkin Pie Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans.
Combine cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger in a bowl, beat with an electric mixer until well incorporated. Pour batter into the prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
Meanwhile, combine powdered sugar, butter, Neufchatel cheese, vanilla extract, and cinnamon in a bowl, beat with a hand mixer until smooth. Fill and frost the cooled cake.