3-3 ½cupspowdered sugarsifted, plus additional if needed
1-3tablespoonsmilk
2teaspoonsvanilla extract
Instructions
Preheat oven to 350⁰F. Grease a 9 x 13-inch baking pan with nonstick cooking spray.
Combine all cake ingredients in a large mixing bowl.
Blend with an electric mixer on low speed for 1 minute.
Scrape down the sides of the bowl, increase the speed to medium and beat for 2 minutes more, scraping down the sides as needed.
Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake the cake until a toothpick inserted near the center comes out clean, about 25-35 minutes.
Remove from the oven and place the pan on a wire rack to cool for 20 minutes.
When completely cool, frost with cream cheese frosting.
To make cream cheese frosting, beat together cream cheese and butter until well-combined.
Add in the powdered sugar one cup at a time until you get to 3 cups, and beat on low for 30 seconds after each addition.
Increase speed to medium and beat for 1-2 minutes or until combined well, scraping down the sides as needed.
Add enough milk to make a spreadable consistency, and then stir in vanilla.
If you find that the frosting is too thin at this point, add additional powdered sugar in 2 tablespoon increments until you reach the consistency that you would like.
Spread frosting onto cooled cake.
Refrigerate leftover cake.
Notes
Cake mix: You can make your own homemade spice cake mix with this recipe.
Pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie mix.
Oil: You can use a similar oil, like canola oil, in this recipe.
Cream cheese:Regular or 1/3 less fat will work. I don't recommend using fat-free cream cheese in this recipe.
Butter: I use salted butter.
Milk: You can use nondairy milk or any dairy milk from skim to whole.