Pumpkin Spice Cake


  • 1/2 cup shortening or butter
  • 1 1/4 cups granulated sugar
  • 2 large eggs (beaten)
  • 2 1/4 cups sifted cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1 cup solid-pack pumpkin
  • 3/4 cup milk


  • 8 ounces cream cheese (softened)
  • 3/4 cup salted butter (softened)
  • 3 1/2 cups powdered sugar confectioner’s sugar
  • 1 tablespoon vanilla extract
  • 1 cup chopped pecans optional for topping


  • Preheat the oven to 350 degrees.
  • In a stand mixer, cream the shortening, then gradually add the sugar and continue creaming until it is light and fluffy. Blend in the eggs.
  • In a separate bowl, sift together the flour, baking powder, soda, salt and spices. Set aside.
  • In a small bowl, whisk together the pumpkin and milk.
  • Add the dry ingredients alternately with the pumpkin mixture to the egg mixture, beginning and ending with dry ingredients.
  • Grease and flour two 9″ round cake pans. Pour the batter into the prepared pans, dividing equally.
  • Bake the cakes in a 350 degree oven for 20-22 minutes or until the top center of the cake bounces back when you touch it.
  • While the cake is baking, prepare the cream cheese frosting.
  • Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 2 minutes. With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed. Add the vanilla and beat the frosting on medium speed for about 3 minutes.
  • Place one cake down on a cake plate. Frost the top of this cake with a thick layer of frosting.
  • Then place the second cake on top of the frosted layer.
  • Frost the top and sides of the cake, getting the frosting as even as possible.
  • If desired, press the chopped pecans around the outside of the cake immediately after frosting.
  • Store the cake in the refrigerator.

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