Cinnamon Frosted Pumpkin Spice Layer Cake

This Cinnamon Frosted Pumpkin Spice Layer Cake couldn’t be more perfect for Fall. A true labor of love, this spiced layer cake is not only delicious but quite fun to decorate too!

Course Dessert

Cuisine American

Keyword easy cake recipes, easy dessert recipes

Prep Time 15

Cook Time 18

Total Time 33

Servings

Calories 676kcal

Author Nicole Cook

Ingredients

For Pumpkin Spice Cake:

15 ounce pumpkin puree
1 cup granulated sugar
3 eggs room temperature
⅔ cup canola oil
1 teaspoons vanilla extract
2 cups all purpose flour
2 teaspoons baking soda
½ teaspoons salt
1 ½ Tablespoons Pumpkin Pie Spice

For Cinnamon Cream Cheese Frosting:

16 ounces cream cheese room temperature
½ cup unsalted butter room temperature
2 cups powdered sugar
3 teaspoons vanilla extract
2-3 teaspoons cinnamon

Instructions

For Pumpkin Spice Cake:

Preheat oven to 350 degrees F. Prepare two 9" cake pans by spraying with cooking spray.
In a large bowl, beat pumpkin puree, sugar, oil and vanilla on medium speed. Turn down to low and add eggs, one at a time, mixing thoroughly.
In another large bowl, whisk flour, baking soda, salt and pumpkin pie spice.
Combine both bowls together and transfer evenly to two 9" cake pans.
Bake at 350 degrees F for 18-24 minutes. Remove from oven and allow to sit for 5 minutes in pans.
Remove and allow to continue cool on baking racks. Do not frost cakes until completely cooled.

For Cinnamon Cream Cheese Frosting:

In the bowl of an electric mixer, beat cream cheese, butter, and Dixie Crystals powdered sugar until smooth; beat in vanilla and cinnamon. Add more cinnamon to taste.

To Assemble:

Spread the icing on one layer and top with the other layer. Frost the outside of cake and decorate as desired.

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