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.
  • CourseDessert, Holiday
  • CuisineAmerican, Dessert, Holiday, Vegetarian
Prep Time
Cook Time Passive Time
25minutes 10 minutes
Prep Time
Cook Time Passive Time
25minutes 10 minutes
  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
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