Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

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.

Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

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.

Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

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!

Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

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.

Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

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.

Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

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!

Happy Autumn!

Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

Here are links to some of the products I love:

Kitchen Aid Stand Mixer | hand held mixer | glass mixing bowls | avocado oil | Jello pudding | The Cake Mix Doctor | The Cake Mix Doctor Returns |

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

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!

Print Recipe
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.
Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting
Course Dessert, Holiday
Cuisine American, Dessert, Holiday, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
Ingredients
Cake
Frosting
Course Dessert, Holiday
Cuisine American, Dessert, Holiday, Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 10 minutes
Servings
Ingredients
Cake
Frosting
Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting
Instructions
  1. Preheat the oven to 350 degrees. Spray two round cake pans with non stick baking spray or alternatively grease with butter and sprinkle with flour.
  2. Trace the bottom of the pan on parchment paper. Cut two 8 inch circle and place in the bottom of the pan. (This is an extra measure to ensure your cake doesn’t stick.
  3. In a large mixing bowl add dry ingredients. Mix together. Make a well in the center and add the wet ingredients. Using a mixer, mix on low for about a minute. Until it’s incorporated and not lumpy.
  4. Pour in even amounts in both cake pans. Bake for approximately 25 minutes. Until the cake begins to pull away from the pan and a tooth pick comes out clean.
  5. Cool in the pans for about 5 minutes. Then flip onto a wire cooling rack to cool completely.
  6. While the cake is cooling, make the frosting.
  7. Sift 3 cups of confectioners’ sugar.
  8. In a stand mixer (or hand held mixer) mix the butter and cream cheese until combined, about 30 seconds.
  9. Stop mixing and add the confectioners’ sugar, a little at a time, mixing in between each add in. After the last bit is added in, mix for about a minute, until all the sugar is well incorporated. Scrape the sides if necessary.
  10. Add the vanilla, maple syrup and cinnamon, and mix at medium speed until the frosting is fluffy.
  11. To assemble the cake, use a serrated knife to remove the slight dome top. Spread about half the frosting on the bottom layer, top with the second layer. Spread the rest of the frosting. (I found I had a little too much frosting so I didn’t use it all.) Sprinkle crushed pecans in a circle on top.
  12. Alternatively you could frost the entire cake.
Recipe Notes
  • The original recipe calls for 4 eggs. But I didn’t have 4 eggs when I made the cake. You can substitute the eggs for Greek yogurt (like I did), sour cream, or flax eggs if you’re vegan.
  • If you’re serving this cake for breakfast or snack you could bake it in a bundt pan. Just sprinkle it with confectioners’ sugar before serving. Bake time is longer, approximately 50 minutes.
  • Recipe adapted from The Cake Mix Doctor Return’s Cream Cheese Frosting

Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

I’m sharing my Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting on the following pages:

Cook Blog Share hosted by Kristy at Hijacked By Twins, Eb at Easy Peasy Foodie, Jacqui at Recipes Made Easy, and Monkia at Everyday Healthy Recipes.

Recipe of the Week hosted by Emily at A Mummy Too.Cook

Once Eat Twice hosted by Corina at Searching for Spice.

Hijacked By Twins
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18 comments on “Pumpkin Spice Cake with Maple Cinnamon Cream Cheese Frosting

  1. What a lovely looking and sounding cake! I love absolutely everything about it, the pumpkin, the cinnamon, the cream cheese frosting – all my favourite flavours in one cake:)

    • Thanks! These are some of my favorite autumn flavors too. It was a tough choice though. Pumpkin goes so well with many flavors, I thought caramel or maple and finally settled on the cream cheese with the maple and cinnamon frosting cause it was the best of both worlds. 🙂

  2. What a lovely autumnal cake! And such beautiful food styling. Makes me want to reach in and grab a piece (well actually the whole thing really!) Eb x

    • Thank you so much! I used to make cakes more often (when I had one child) now that I have 3 kids it’s hard to find the time. You know how it is 🙂

  3. I absolutely looooove the heavenly taste of pumpkin cake. It is actually spring here in South Africa,but I love to bake this cake at any time of the year. Your recipe sounds amazing and I will definitely be trying this one out.
    Absolutely love it !
    Have a great week!

    • It’s funny how certain foods are so seasonal when really you can buy canned pumpkin any time. Pumpkin shouldn’t be limited to autumn! Hey, I’m with you, my kids love gingerbread cookies so much we used spring cookie cutters and made them for Easter too! 🙂

  4. mmmmm your cake looks delicious and perfect for autumn. I also love the decoration on top too x

  5. I love pumpkin in bakes, add cinnamon and I’m in heaven 🙂 Great autumnal bake and so pretty too! x

  6. This looks wonderful, and I LOVE the sound of maple cinnamon cream cheese frosting! I’m a big fan of frostings with lots of flavor, since for so many, the only “flavor” is…sugar. I would totally go for a slice of this over a slice of pumpkin pie!

    • Thanks! I agree, frosting with more than just sugar is so much better! That’s why cream cheese frosting is so delicious. 🙂

  7. Oh wow, this cake looks AMAZING! I need to have this cake in my life, it will definitely be going on my to make list x #CookBlogShare

  8. This cake sounds perfect for autumn, and the frosting – oh wow!

  9. This looks amazing! So perfect for this time of year and I’d especially love that frosting. Thank you so much for sharing with #CookOnceEatTwice

    • I’m so glad you like the frosting! I too love a good cream cheese frosting, takes pumpkin to a whole new level! 🙂 Don’t you just love fall? 🙂

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