Aunt Frieda’s Pumpkin Spice Cake with Cream Cheese Icing

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Pumpkin Spice Cake

Directly below is Aunt Frieda’s traditional recipe.  She clearly had more time to bake than I do.  So, I’ve also included my “Cheat” recipe that we have perfected over the years.  Made with the same amount of love but takes way less time!  I use the same Cream Cheese Icing.


1 1/2 Cups Sugar
1/2 Cup Butter
3 Whole Eggs
2 1/2 Cups Flour
1/2 teaspoon Baking Powder
3/4 Teaspoon Baking Soda
1 Teaspoon Cinnamon
1 Teaspoon Allspice
1 Teaspoon Ginger
1 whole Orange zest, grated
1 Whole Lemon Zest, grated
1 Cup Pumpkin, pureed
1/4 Cup Buttermilk
1 Teaspoon vanilla extract

2 Packages Cream Cheese, 8 oz, softened
1/4 Cup Butter, softened
5 Cups Powdered sugar


For the Cake

Preheat Oven to 350.
Spray a 10 inch Bundt Pan thoroughly with Cooking Spray
Combine sugar, butter, and egg yolks in a large mixer bowl and cream together until fluffy, about 10 minutes
Sift flour and the remaining Dry Ingredients together.
Combine Pumpkin, Zests, and Milk.
Alternate Dry Ingredients and Pumpkin to the butter mixture
Beat Egg Whites until they form soft peaks and fold into batter
Bake for 30-35 minutes until a toothpick inserted comes out clean
Let cool about an hour before taking out of the pan.

For the Icing
Beat Cream Cheese and Butter on low speed until smooth.
Gradually add Powdered Sugar 1 Cup at a time until smooth.
Refrigerate 1 Hour before Icing Cake.

"Cheat" Recipe

1 Box Spice Cake Mix
2/3 Cup Sugar
4 Whole Eggs
1/3 Cup Vegetable Oil
1/4 Cup Water
1/3 Cup Sour Cream
15 ounces Pumpkin puree
1 whole Orange, Zested
1 Whole Lemon, Zested

Preheat Oven to 350.
In a large mixer bowl, combine all ingredients on low until mixed and on high for two minutes.
Put in a 10 inch Bundt Pan well sprayed with Vegetable Cooking Spray.
Bake for 30 – 35 minutes until a toothpick comes out clean.
Let cool about an hour before removing from pan.

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