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Pumpkin Spice Cake with Cream Cheese Frosting

Recipe from the September 2011 Newsletter

Serves 12


    • 1 (15-ounce) can pumpkin pureed
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground cloves
    • 1 teaspoon ground nutmeg
    • 1 (18-ounce) package yellow cake mix with pudding
    • 1/4 cup vegetable oil
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/2 cup butter softened
    • 4 (3-ounce) packages cream cheese softened
    • 2 cups confectioners' sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon vanilla extract


    Preheat over to 350 degrees F. Grease and flour a 9x13 pan. Whisk together the pumpkin, cinnamon, cloves, and nutmeg. Set aside. In a large bowl, mix together the cake mix and the oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla. Pour bater into pan, and bake 40 minutes or until a toothpick entered into the center of the cake comes out clean. Allow to cool. Mix remaining ingredients together until light and fluffy and frost over the cake once cooled completely.

    September 2010 Newsletter

    Be sure to check the Cook'n Recipe Archive for more recipes.

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