I LOVE Fall, Pumpkins and Cinnamon… Maybe because all of them are ORANGE and that is my absolute favorite color.  Well I also love the flavor of Pumpkin, Cinnamon and all Spice… Last night I decided that I want to bake a Pumpkin Spice Cake and to make it extra special I topped it off with Cinnamon Icing.. YUM!  Given the fact that it was a week night and I was limited in time I used a Butter Recipe Cake as my base, but I plan on remaking this cake from scratch and VEGAN!

Pumpkin Spice Cake

Ingredients:

• Duncan Hines Butter Recipe Golden — 1 package
• Unsalted Butter — 1/2 cup (1 stick)
• Pumpkin Puree — 15 oz (1 can)
• Sugar — 1/2 cup
• Water — 1/4 cup
• Egg Whites — 3
• Whole Egg — 1
• Cinnamon – 1 tsp
• All Spice — 1 tsp

Baking Directions:

• Mix together butter and sugar until smooth
• Add the cake mix, cinnamon, all spice, sugar, water, egg whites and whole eggs mix well
• Add pumpkin puree, mix until well blended and you have an orange mixture 
• Spray a large baking dish, or 2 round cake pans, pour the cake in the baking dish and smooth the top so the cake is evenly distributed

• Place the dish in the pre-heated oven at 350°F for 45 min
• Enjoy the absolute yumelicious smell of Pumpkin and Spice in your kitchen
• Take the cake out, let it cool before icing

Cinnamon Cream Cheese Icing

Indgredients:

• Cream Cheese — 6 oz
• Unsalted Butter — 6 tbsp
• Powdered Sugar — 3/4 cup
• Vanilla Extract — 1 tsp
• Cinnamon — A dash or more

Icing Directions:

• Mix together cream cheese, butter, powdered sugar until smooth *
• Add vanilla extract and cinnamon and mix for a minute
• Place the icing in the freezer while waiting for the cake to bake and cool **

* I place my bowl inside a larger bowl that is filled with ice, this will help the icing to stay cool and not become runny
**  I also like to keep the icing in the freezer for at least 30 min, specially if I am making layered cakes to avoid slipping of the layers

Enjoy!