Ingredients:

  • 1 box (15.25 oz) yellow cake mix
  • 1 can (15 oz) pumpkin puree
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan and line with parchment paper.
  2. In a large bowl, combine cake mix, pumpkin puree, eggs, oil, cinnamon, and nutmeg. Beat on medium speed for 2 minutes until smooth.
  3. Pour batter into the prepared pan and smooth the top. Bake for 25–30 minutes until edges pull slightly away from the pan and a toothpick comes out with moist crumbs.
  4. Allow cake to cool completely. Beat softened cream cheese and butter together, then gradually add powdered sugar, vanilla, and milk. Whip on high for 1–2 minutes until stiff peaks form.
  5. Spread frosting evenly over the cooled cake, lift out using parchment paper, and slice into 16 squares.