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Pumpkin Spice Cake

Categories: Cakes

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We've got a lot of fall flavor put into this spice cake. Find your favorite fall spices along side pumpkin in this classic cake with spicy cream cheese frosting.


  • 2 c. all-purpose flour
  • 1 1/2 c. sugar
  • 2 tsp. Clabber Girl Baking Powder
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. salt
  • 1/4 tsp. cloves
  • 1/4 tsp. allspice
  • 16 oz. pumpkin
  • 1 c. vegetable oil
  • 4 eggs
  • 1 c. walnuts
  • 6 oz. cream cheese softened
  • 1/2 c. butter softened
  • 2 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 3-4 c. powdered sugar


In a large mixing bowl stir together flour, sugar, Clabber Girl Baking Powder, cinnamon, nutmeg, baking soda, salt, and cloves. Stir in pumpkin, oil, and eggs till thoroughly combined. Stir in nuts.

Spread batter into an ungreased 15x10x1-inch baking pan. Bake in a 350 degrees F. oven for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Completely cool in the pan on a wire rack. Frost with Cream Cheese Frosting.

May be cut into rectangular bars or 2-1/2-inch squares. To make triangles, cut into squares and cut each square diagonally. To make diamond shapes, make parallel cuts 1 to 1-1/2 inches apart down the length of the pan. Cut diagonally across the lengthwise cuts 1 to 1-1/2 inches apart.

Store, covered, in the refrigerator. Makes 32 squares.

Cream Cheese Frosting: In large mixing bowl beat 6oz cream cheese, 1/2 cup softened margarine or butter and 2 teaspoons vanilla. Add 2 cups powdered sugar and 1 tsp. cinnamon, beating well. Gradually beat in 2-1/2 to 2-3/4 more cups powdered sugar until spreading consistency. Makes 3 cups. 

Photography by Nathaniel Crawford - Terminatetor Kitchen