Ingredients
12
12 servings
- •1 (15.25 ounce) package yellow cake mix
- •1 cup pumpkin puree
- •1 cup water
- •3 large eggs
- •1 teaspoon ground cinnamon
- •0.25 teaspoon ground nutmeg
- •0.25 teaspoon ground ginger
- •2 cups powdered sugar
- •0.5 cup unsalted butter, softened
- •1 (8 ounce) package Neufchatel cheese, softened
- •1 teaspoon vanilla extract
- •1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans.
- Combine cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger in a bowl; beat with an electric mixer until well incorporated. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine powdered sugar, butter, Neufchatel cheese, vanilla extract, and cinnamon in a bowl; beat with a hand mixer until smooth. Fill and frost the cooled cake.
Nutritional Facts
Per 12 servings
- Calories: 381
- Carbohydrate: 52g
- Fat: 18g
- Fiber: 2g
- Protein: 6g
- Sugar: 37g
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