Ingredients
- Pumpkin Cake:
- 1 box yellow cake mix
- ¼ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 (15 oz) can pumpkin purée
- ½ cup milk
- ½ cup vegetable or canola oil
- ½ cup sour cream or plain yogurt
- 3 large eggs
- Cream Cheese Frosting:
- 4 tablespoons salted butter, softened
- 4 ounces cream cheese, softened
- 1½–2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a bundt pan well. Optionally, coat with cinnamon sugar.
- In a large bowl, mix all cake ingredients until smooth, scraping down the sides as needed.
- Pour the batter into the prepared pan and bake for 40–50 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10–15 minutes before inverting onto a wire rack. Cool completely.
- To make the frosting, beat the butter and cream cheese until smooth. Add powdered sugar and vanilla; beat until fluffy. Adjust consistency with more sugar or a splash of milk if needed.
- Frost the cooled cake and slice to serve.
Notes
- Dust with powdered sugar instead of frosting for a lighter option.
- Switch frosting to chocolate or vanilla for a different flavor profile.
- Add toppings like nuts, crushed cookies, or mini chocolate chips for texture.
- Bake as cupcakes (18–22 mins) or in two 8-inch round pans (shorter time).
- Use plain yogurt instead of sour cream if needed.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
