Pumpkin Spice Cake Recipe

This moist Pumpkin Spice Cake recipe is topped with homemade Maple Butter Cream Frosting and Fall candy sprinkles—the perfect Fall dessert for any occasion.

This delicious Pumpkin spice sheet cake is good with or without frosting. The combination of homemade Maple cream frosting with the pumpkin spice gives you an explosion of flavor though! Plus this easy cake is perfect for Thanksgiving dinner.

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What is so great about a sheet cake?

Tools

• A 9×13 sheet cake pan, like this one
• Large mixing bowl
• Electric mixer
• Spatula for scraping cake batter, like these

Ingredients

There are only three ingredients in this easy pumpkin spice cake! You will be able to find all three at your grocery store. My Fall candy sprinkles came from Walmart but you can find similar ones on Amazon here.

Cake Ingredients

• 1 Box Spice Cake Mix (15.25 oz) I use this brand
• 1 (15 oz) can of Pumpkin puree
• 2 medium eggs

Maple Cream Frosting Ingredients

• 1 cup unsalted butter, softened at room temperature
• 1/3 cup Maple syrup
• 1 tsp. Maple extract
• 3-4 cups confectioneres’ sugar

Cake Directions

Prepare your cake pan by greasing it or spray with non-stick baking spray.

Step 1

Preheat your oven to 350°.

Add the cake mix to your large bowl. I like using a whisk to stir the dry batter and remove lumps. Then add the pumpkin puree and the two eggs into the batter.

Step 2

Turn the mixer on at medium speed and mix the cake until completely blended. Stop occasionally to scrap the batter down the sides of the bowl.

Step 3 Bake the cake

Pour the cake batter into your prepared sheet cake pan and smooth out the top with your spatula.

Place your cake pan in the preheated oven and bake for about 20-25 minutes or until a toothpick inserted in the middle comes out clean. Your baking time may vary depending on how fast your oven cooks.

Step 4

Remove the cake from the oven and allow to cool on a wire rack before frosting. While the cake is cooling, you can whip up the Maple Cream Frosting.

Maple Frosting Directions

Step 1

Add the butter, syrup, and extract to a large mixing bowl. Blend on low speed until completely smooth. I like to use my stand mixer for this but you can also use a hand mixer.

Step 2

Gradually add the powdered sugar, about 1/2 cup at a time mixing well after each addition. Do this part gradually to avoid blowback from adding too much-powdered sugar at one time. Continue adding the powdered sugar and mixing until you reach your desired consistency.

Finally

Frost your cake and add the candy sprinkles if you desire. Serve and enjoy!

NOTE: An offset spatula, like this is great for frosting cakes but not necessary if you don’t have one.

Printable recipe card below.

This Pumpkin Dump Cake is quick and easy to mix and bake. It is delicious without frosting for pumpkin flavor lovers. But it is even better with this homemade maple cream frosting.

I do not own a sheet cake pan! I didn’t realize that but didn’t let it stop me from baking this cake. I used a glass baking dish that is 10×13 and it worked like a charm. The edges are not square, they are round but who cares?

How To Store

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