Difficulty: Easy - for beginners
1 box of angel food cake mix
15 oz can of pumpkin puree
1 tsp pumpkin pie spice
For the cinnamon cream cheese frosting
8 tbsp unsalted butter, room temperature
6 oz of cream cheese, softened
½ tsp vanilla extract
2½ cups powdered sugar
1 tsp cinnamon
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For the cake
Preheat your oven to 350 degrees.
In a large bowl, whisk together the angel food cake mix and the pumpkin pie spice. Then stir in the pumpkin puree until well combined. Pour into a greased 9x13 baking pan.
Bake for 25-30 minutes, or until the edges of the cake are slightly golden brown and the centers springs back to the touch.
Allow to cool completely on a wire rack.
For the frosting
Once the cake has cooled, prepare your frosting.
Using a mixer, cream together the butter and cream cheese until well combined and fluffy. Add in the vanilla. Slowly beat in the powdered sugared and then the cinnamon. Continue to beat until everything is well incorporated and the frosting is fluffy.
You can either cut the cake into bars and then prettily pipe the frosting on each one or simply spread the frosting over the entire cake.
Refrigerate any leftovers for up to 3 days.