The Pumpkin Dream Cake That Tastes Like Fall In Every Bite

There’s something magical about baking in the fall – the way the kitchen fills with warmth, spice, and a sense of calm that only this season brings.

This pumpkin cake captures that feeling perfectly. It’s the kind of dessert that gathers everyone around the table before you even announce it’s ready.

Simple to whip up, beautiful to serve, and even better the next day, it’s the kind of recipe that turns an ordinary afternoon into a small celebration of autumn.

Ingredients

Cake:

Yellow cake box mix
Water
Butter
Eggs
Pumpkin puree
Brown sugar
Half and half
Pumpkin pie spice
Salt

Frosting:

Cream cheese
Powdered sugar
Heavy cream
Vanilla extract

Preparing The Cake Batter

Preheat your oven to 350°F and lightly coat a 9×13-inch baking pan with non-stick spray, making sure to cover the corners well.

Set it aside while you prepare the batter.

In a large mixing bowl, combine the butter yellow cake mix, water, melted butter, and eggs.

Whisk together until the mixture is smooth and no streaks of dry cake mix remain – your batter should look rich and velvety.

Pour it into the prepared pan, spreading it evenly with a spatula so it bakes up uniform and golden.

Create The Pumpkin Filling

In a separate large bowl, combine the pumpkin puree, brown sugar, half and half, eggs, pumpkin pie spice, and salt.

Whisk until everything is fully blended and the mixture looks silky and smooth.

Carefully pour this pumpkin filling over the prepared cake batter in the pan, spreading it evenly with a spatula so it covers the surface completely.

Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake layer comes out clean.

The top should look lightly set and golden around the edges, signaling it’s perfectly baked.

Whip Up The Frosting

Let the cake cool completely before moving on to the frosting.

In a large mixing bowl, beat the cream cheese with a hand or stand mixer until perfectly smooth and creamy.

Gradually add the powdered sugar and vanilla extract, continuing to mix until the frosting is velvety and well combined.

In a separate bowl, whip the heavy cream for 2 to 3 minutes, until soft peaks begin to form and it takes on a light, airy texture.

Gently fold the whipped cream into the cream cheese mixture, blending until everything comes together into a fluffy, cloud-like frosting that’s ready to spread over your cooled cake.