Pumpkin Spice Cake with Brown Sugar Cream Cheese Icing

Fall is officially upon us! At least I think so anyways … so dive into all the deliciousness of fall flavors with my moist pumpkin spice cake with brown sugar cream cheese icing.

I made this recipe a few weeks back to give into my cravings and give myself an early pumpkin fix. At risk of being bombarded with team “it’s too early for pumpkin!” I decided to wait until September to post it.

For me, fall is usually a pie season but now that I have tried this recipe I know that I will be coming back to it every fall. The cake is super moist and has a beautiful, rich pumpkin color to it. The warm spice flavor really comes through in this recipe and and pairs perfectly with the sweet icing.

Lately I have been going through a little bit of a bundt cake phase. I’m not sure why. I think there’s just something sweet and pretty in such a simple way with bundt pans. I have a couple different ones but chose the more “classic” style for this cake. This cake would bake well in a rectangular, square or round cake pan as well, just adjust your baking time accordingly.

As a matter of fact, I think I will be making this cake as a sheet cake for Thanksgiving to pair alongside my pecan pie. It’s a really easy recipe but it’s sure to be a crowd pleaser!

I think my favorite part of this cake, aside from that warm, cozy fall flavor, is the icing. The brown sugar adds such a unique flavor to your typical cream cheese icing. It really pairs perfectly with the warm spice flavor of the cake.

So if you’re looking for an easy and delicious way to welcome fall and satisfy your pumpkin fix, give this recipe a try!

Share your photos and let me know what you think by using #cupcakesncornbreadblog on Instagram!

Happy Fall Y’all!


Pumpkin Spice Cake with Brown Sugar Cream Cheese Icing

Pumpkin Spice Cake with Brown Sugar Cream Cheese Icing


    For the cake:
  • 1 box spice cake mix
  • 1 16 oz can pure pumpkin puree
  • 3 eggs
  • 1 tbsp vanilla
    For the icing:
  • 6 oz cream cheese, softened
  • 3 tbsp butter, softened
  • 1 tsp vanilla
  • 1/3 cup brown sugar


  1. Preheat oven to 350°
  2. In a medium bowl, slightly whisk eggs. Add in the cake mix, pumpkin and vanilla. Stir until combined.
  3. Pour batter into a greased and floured bundt pan.
  4. Bake 35-40 minutes or until toothpick inserted into center comes out clean.
  5. Remove from oven and allow to cool about 15 minutes before removing from pan.
  6. In a small bowl, use a hand mixer to combine cream cheese, butter, vanilla and brown sugar until smooth. Evenly spread icing over the top of the cake.


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