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Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting
Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting
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Prep Time:
45 minutes
Total Time:
1 hour 50 minutes
Indulge in a decadent pumpkin spice cake topped with creamy cream cheese frosting for the ultimate comfort dessert experience.
Ingredients:
  • 1 box Betty Crocker™ Delights Super Moist™ Spice Cake Mix
  • 2/3 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1/4 cup water
  • 1/3 cup sour cream
  • 1 cup from 1 can (15 oz) pumpkin (not pumpkin pie mix)
  • 2 packages (8 oz each) cream cheese, softened
  • 1/4 cup butter, softened
  • 5 cups powdered sugar
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans), then generously spray three 9-inch round cake pans with cooking spray and line with parchment paper.
  • In a large bowl, use an electric mixer to beat the Cake ingredients on medium speed for 2 minutes. Divide the batter evenly among the pans. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans and cool on racks. Allow it to cool completely for about 30 minutes.
  • In a large bowl, cream together cream cheese and butter using an electric mixer until smooth. Gradually mix in powdered sugar, 1 cup at a time, until smooth. Chill in the refrigerator for about 30 minutes until the frosting is ready to spread.
  • Begin by laying one cake layer, rounded side down, on a serving plate. Spread approximately 3/4 cup of frosting over the top, leaving about 1/4 inch of space from the edges. Place the second cake layer on top, rounded side up, and spread another 3/4 cup of frosting. Add the third layer, rounded side up, and apply a thin layer of frosting on the sides. Finish by spreading the remaining frosting on the sides and top of the cake. Store the finished cake covered in the refrigerator.

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