Pumpkin Cake With Coffee Frosting
A moist pumpkin cake infused with warm spices, topped with rich coffee frosting, perfect for autumn gatherings or holiday celebrations that delight pumpkin and coffee lovers alike.
Ingredients
- coffee frosting
- egg ⓘ
- spice cake
Instructions
- Preheat oven to 350°F.
- In a large mixing bowl, mix cake mix, pumpkin pie mix, and 2 eggs until moistened.
- Beat at medium speed for 2 minutes.
- Add remaining eggs and topping mix, then beat at low speed until moistened.
- Increase speed to medium and beat for 3 minutes.
- Pour batter into a greased and floured 12-cup fluted tube pan.
- Bake for 45 to 55 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cake for 15 minutes, then remove from the pan.
- Cool completely before frosting.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg to enhance the spice cake mix. If you don't have pumpkin pie mix, you can substitute it with plain pumpkin puree and add your own blend of spices like cinnamon and ginger. Ensure eggs are at room temperature for better mixing and texture.
Serving Suggestions
This pumpkin cake pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. Consider serving it alongside a light salad, like a Garlic Lovers Caesar Salad, to balance the sweetness. For a festive presentation, garnish with chopped nuts or a sprinkle of cinnamon on top before serving.
Storage & Reheating
Store leftover pumpkin cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or until warmed through, ensuring the frosting doesn't melt excessively.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cake With Coffee Frosting contains roughly 5 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the pumpkin cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. Thaw it in the refrigerator overnight before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).