Pumpkin Spice Cake with Cream Cheese Frosting

Kelly made this for Thanksgiving, entirely on her own. It was ridiculously delicious. Trust me, I tried to help. I think she waved me off about 100x.


Pumpkin Spice Cake Mix

2/3 cup sugar

4 eggs

1/3 cup vegetable oil

1/4 cup water

1/3 cup sour cream

15 oz canned pumpkin (NOT pie filling!)


16 oz cream cheese

1/4 cup butter, softened

5 cups powdered sugar


Kelly made 2-9″ round cakes, cooled, leveled, and stacked after icing the middle. She made the frosting in the food processor to get it nice and smooth. She probably kept it in the fridge while the cakes finished.

For the “effects” she swirled brown food coloring, to make it look like a log. The decor is inedible, except for the marzipan pumpkins. It was such a beautiful anchor to the dessert table on Thanksgiving evening.