This is a great fall dessert, and it is so easy to make — Quick pumpkin spice cake with brown sugar & cinnamon cream cheese frosting, made with a spice cake mix.
- *Pumpkin Spice Cake*
- 1 box of Spice Cake mix
- 1 small can pumpkin
- 1/2 cup butter, melted
- 3 tablespoons milk, or almond milk
- 1 teaspoon cinnamon
- 1 container of Philadelphia Whipped Brown Sugar & Cinnamon Frosting
- 1/4 cup butter, softened
- 2 teaspoons milk
- 3-4 cups powdered sugar
- 350 for 18-25 minutes
- *Cake Recipe*
- Preheat oven to 350 degrees.
- Grease a jelly roll pan.
- Combine all the cake ingredients in a bowl and mix until combined.
- Spread into cookie sheet.
- Bake about 20 minutes, or until done.
- *Cream Cheese Frosting*
- Place all the ingredients into a bowl and whip until creamy.
- Spread immediately on cake.
- Refrigerate until ready to serve.
Last month when we were in Colorado, my mom suggested that we make some kind of pumpkin-y dessert. After a few of my suggestions were shot down, we finally settled on some kind of pumpkin bar. I thought it would be fun and easy to make it using a spice cake mix and a can of pumpkin, so I went to work trying to figure out the proportions, and I came up with something pretty delicious. I made it in a jelly roll pan, so be sure to have one of those on hand!
Sadly, they didn’t really turn out to be bars — they were definitely make cake-like. But, I digress. They were still delicious. The final product turned out to be light and airy, and the brown sugar and cinnamon cream cheese frosting was beyond amazing. I was originally going to make it myself, but when I saw a brown sugar & cinnamon cream cheese at the store (this is the kind I bought), I knew I had to try it out!
As with most recipe experiments, I was a little nervous as the cake cooked, but it came out perfectly. I was so excited to share it with the family, especially after I finished making the frosting. It’s definitely my go-to cream cheese frosting recipe now!
This is totally optional, but I thought since it was pumpkin, I would make a fun little pumpkin on top using Kraft Caramel Bits (my current obsession.) I thought they were a great touch, though if you do this, don’t put them until you have taken it out of the refrigerator and are about to serve. They hardened up a ton while it was chilling in the refrigerator and you couldn’t even bite through them!
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