Easy Pumpkin Pie Cake
Description
Canned pumpkin, spices, and a boxed cake mix work their magic to create this pumpkin pie-like cake which is filled and frosted with a cinnamon-cream cheese frosting.
Ingredients
•
1 (15 1/4 ounce) package yellow cake mix
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1 cup pumpkin puree
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1 cup water
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3 large eggs
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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2 cups powdered sugar
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1/2 cup unsalted butter, softened
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1 (8 ounce) package Neufchatel cheese, softened
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans.
2
Combine cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger in a bowl; beat with an electric mixer until well incorporated. Pour batter into the prepared cake pans.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4
Meanwhile, combine powdered sugar, butter, Neufchatel cheese, vanilla extract, and cinnamon in a bowl; beat with a hand mixer until smooth. Fill and frost the cooled cake.