Diva Tasting: Pumpkin Pie Cake…

Pumpkin Pie Cake



1 (15.25 Ounce) Package Spice Cake Mix

1 Cup Pumpkin Puree

1 Cup Water

4 Large Eggs

1 Teaspoon Ground Cinnamon

¼ Teaspoon Ground Nutmeg

¼ Teaspoon Ground Ginger

1 Cup Chopped Walnuts (Optional)


2 Cups Powdered Sugar

½ Cup Unsalted Butter, Softened

1 (8 Ounce) Package Cream Cheese, Softened

1 Teaspoon Vanilla Extract

1 Teaspoon Ground Cinnamon


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and Flour Bundt Cake Pan

Step 2 Combine cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger in a bowl; beat with an electric mixer until well incorporated. Fold in walnuts if using; Pour batter into the prepared Bunt pan.

Step 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Gently Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.

Step 4 Meanwhile, combine powdered sugar, butter, Cream cheese, vanilla extract, and cinnamon in a bowl; beat with a hand mixer until smooth. Fill and frost the cooled cake.


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