Ingredients:

  • 1 box (15.25 oz) Yellow Cake Mix
  • 1 can (15 oz) Pumpkin Purée
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan or Bundt pan thoroughly with butter or non-stick spray.
  2. In a large bowl, combine the cake mix, pumpkin purée, eggs, oil, milk, cinnamon, and pumpkin pie spice. Beat on medium speed for about 2 minutes until the batter is smooth.
  3. Pour the batter into the prepared pan, smoothing the top. Bake for 30–35 minutes (for 9x13) or 40–50 minutes (for Bundt) until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool completely in the pan.
  5. Whip together softened cream cheese and butter until velvety. Gradually add powdered sugar and vanilla until fluffy, then spread over the cooled cake.