Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting
A simple homemade autumn treat, this Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting is moist, soft and bursting with pumpkin spice flavor. It’s a quick one bowl recipe, that is sure to impress.
To celebrate the first day of autumn I made a pumpkin cake because nothing stands for fall more than pumpkin.
As the weather begins to slowly cool, the leaves change red, to orange and finally brown, many of us crave the warm flavors of pumpkin spice.
Pumpkin is warming to the heart. One taste of a pumpkin treat reminds us of family and friends and the quality time we spend together during the holiday season.
This pumpkin cake specifically reminds me of my family. My family has pumpkin cake every year for Thanksgiving. I actually prefer it over pumpkin pie, I’d go as far to say it’s my favorite fall dessert. I think my brother-in-law’s favorite part of Thanksgiving is the pumpkin cake! Now, that has to tell you something. 🙂
My mother-in-law usually makes this pumpkin cake in a bundt pan. It’s the perfect dessert or simple breakfast to enjoy with a hot cup of coffee.
However, we are in transition mode in my household, and my bundt pan is in storage. I do have my round cake pans so I figure, why can’t it be a round cake? And if I’m making it a round cake, why not add something super delicious and perfectly fall like maple cinnamon cream cheese frosting? Yum!
So, to celebrate fall I made this quick and simple, semi-homemade pumpkin cake with maple cinnamon cream cheese frosting. To make it extra simple, I went for the naked cake style with frosting only between the two layers and on top. I finished it with a sprinkle of chopped pecans on top.
If you’re in the mood for a pumpkin treat, you’ll love this cake! It’s easy to make and so satisfying. As the cake bakes it fills your house with the warm smell of autumn flavors. The cake is bursting with pumpkin spice and the maple cinnamon cream cheese frosting is the perfect complement.
As, I mentioned it’s semi-homemade. That’s because it uses a cake box. I most often bake from scratch but every now and again I use a cake box. The key to using a cake box is to never follow the directions. You know how most cake boxes call for water, oil and eggs – don’t do it. Use the cake mix and different add ins, like sour cream, Greek yogurt, applesauce, pudding etc. You get the idea.
Have any of you read the book The Cake Mix Doctor? It’s a wonderful book with tons of recipes all “doctoring” up cake mixes. It’s so neat!
This pumpkin cake recipe is just like that. Start with the cake mix, add a few extras and the result is the best pumpkin cake! It’s great on it’s own, dusted with a bit of confectioners’ sugar, or with this cream cheese frosting if you’re looking for a bit of a fancier dessert.
Try it out this autumn, I promise it won’t disappoint. It may even tie with the Starbucks Pumpkin Pie Latte as your favorite pumpkin treat!
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If you’re looking for a super simple autumn themed food check out these Pumpkin Cream Cheese English Muffins. They take only minutes to prepare!
I’m sharing my Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting on the following pages:
Recipe of the Week hosted by Emily at A Mummy Too.Cook