Made with a cake mix base this Pumpkin Cake is super easy to prepare and can be enjoyed by everyone.
Perfect for the fall season!
box (1 lb 2.25 oz) Betty Crocker® SuperMoist® spice cake mix
cup granulated sugar
cup vegetable oil
cup sour cream
can (15 oz) pumpkin (not pumpkin pie mix)
packages (8 oz each) cream cheese, softened
cup butter, softened
cups powdered sugar
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms only of three 9-inch round cake pans with baking spray with flour.
- In large bowl, beat cake ingredients with electric mixer on low speed until moistened, then on high speed 2 minutes. Divide batter equally among pans. Bake 24 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate about 30 minutes or until frosting reaches desired spreading consistency.
- Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
Makes 16 servings
Cook Notes: I used a 9 x 13 inch glass pan and made a sheet cake.