Harvest Pumpkin Spice Cake with Cheesecake Frosting

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Harvest Pumpkin Spice Cake with Cheesecake Frosting

How do I love fall?  Let me count the ways:  pumpkin, apple, caramel, cinnamon, cool weather, windows open, pumpkin.  Well fall has officially arrived in Phoenix!  Woot woot!  The weather is changing, it is cool enough to smell the trees and flowers.  A walk in the evening is beautiful and if you live close enough to my house you can catch a whiff of pumpkin wafting out my window.

I can not get enough pumpkin and this cake is just one of the many creations that will be coming out of our Simple Kitchen this fall.  This magical cake is moistand delicious.  Its loaded with delicious fall spices and layered with the most scrumptious cheesecake frosting to ever cross your lips.

Now, that is a pumpkin cake.  One bowl, one whisk, one super easy cake recipe.  From prep to plate in just 45 minutes.

pumpkin spice cake with cheesecake frosting

Harvest Pumpkin Spice Cake with Cheesecake Frosting

Donna Elick
Harvest Pumpkin Spice Cake with Cheesecake Frosting
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 20 mins
Cook Time 16 mins
Total Time 36 mins
Course Dessert
Cuisine American
Method Oven
Servings 16

Ingredients
 

  • 2 cups granulated sugar
  • 1 cup unsalted butter, melted
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 tablespoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon allspice
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 15 ounce can 100% pure pumpkin

Cheesecake Frosting

  • 1/2 cup unsalted butter, 1 stick, room temperature
  • 16 ounce cream cheese, 2 – 8-oz packages, softened (not quite room temperature)
  • 2 cups powdered sugar
  • 1 tablespoon vanilla extract

Garnishes (optional)

Instructions
 

  • Preheat oven to 400°F. Prepare a 12”x18” jelly roll pan (cookie sheet) with cooking spray and parchment paper.
  • In a large bowl combine butter, sugar, eggs, pumpkin, vanilla, cinnamon, nutmeg, ginger and allspice. Whisk until completely combined. Add flour, salt, baking soda and powder. Whisk until combined. Do not over mix.
  • Pour batter into prepared pan and smooth with a spatula.
  • Bake for 14-16 minutes until a toothpick inserted in the center comes out clean.
  • Meanwhile in a large mixing bowl, combine butter and cream cheese with an electric mixer until well combined. Add vanilla and powdered sugar. Mix until combined. Set aside.
  • Cool cake for 5 minutes on a cooling rack. Invert onto a cutting board or cooling rack and allow cake to cool. Placing it in the freezer will speed up this process.
  • Remove cake from freezer, cut edges of cake off (save for later they make a great snack). Cut cake into 3 equal pieces. My cake pieces were each 5½” wide x 11”long (give or take a little).
  • Place the bottom layer on a plate or parchment paper. Frost the cake with ⅓ of the cheesecake frosting. Place the second layer on top and repeat. Place the third layer and repeat. Drizzle with caramel sauce and sprinkle with nuts.
  • Serve and enjoy!

Nutrition

Serving: 1 | Calories: 514cal | Carbohydrates: 58g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 121mg | Sodium: 360mg | Sugar: 43g | Fiber: 2g | Calcium: 72mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
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3 Comments

  1. 5 stars
    This cake was amazing! I made this and my whole family loved it! I think I will be making this again around the holidays!

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