Pumpkin Pie Cake Cinnamon Frosting (Print-Friendly Format)

Layers of moist spiced pumpkin cake topped with creamy cinnamon frosting, perfect for seasonal gatherings.

# Required Ingredients:

→ Cake

01 - 1 box (about 425 g) yellow cake mix
02 - 425 g pumpkin puree
03 - 3 large eggs
04 - 120 ml vegetable oil
05 - 60 ml milk
06 - 100 g granulated sugar
07 - 1 teaspoon ground cinnamon
08 - 0.5 teaspoon ground ginger
09 - 0.25 teaspoon ground nutmeg
10 - 0.25 teaspoon ground cloves
11 - 1 teaspoon vanilla extract

→ Cinnamon Frosting

12 - 225 g unsalted butter, softened
13 - 480 g powdered sugar
14 - 1 teaspoon ground cinnamon
15 - 0.25 teaspoon ground nutmeg
16 - 60 ml heavy cream
17 - 1 teaspoon vanilla extract

→ Garnish (optional)

18 - Finely chopped candied walnuts

# How to Make It:

01 - Set oven to 175°C. Grease two 23-cm round cake pans and line with parchment paper.
02 - In a large bowl, combine yellow cake mix, pumpkin puree, eggs, vegetable oil, milk, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and vanilla extract. Beat on medium speed for 2–3 minutes until a smooth batter forms.
03 - Divide batter evenly between prepared pans and smooth the tops. Bake for 25 minutes or until a toothpick inserted in the centre comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
04 - In a mixing bowl, beat softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Incorporate ground cinnamon, ground nutmeg, heavy cream, and vanilla extract. Beat on medium-high for 3–4 minutes until light and fluffy.
05 - Place one cake layer on a serving plate and spread a thick layer of frosting over the surface. Position the second layer on top and frost the top and sides evenly.
06 - Press finely chopped candied walnuts onto the sides of the cake as decoration.
07 - Cut into slices and serve at room temperature.

# Additional Information:

01 - For a dairy-free version, use plant-based milk and substitute dairy-free butter and cream.
02 - Cake layers may be baked in advance and frosted on the day of serving.

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