Incredibly Moist Pumpkin-Spice Cake with Cream Cheese Frosting
Cake
1 (18.25 ounce) box Betty Crocker SuperMoist spice cake mix
2/3 cup sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 (15 ounce) can pumpkin (not pumpkin pie mix)
Frosting:
2 (8 ounce) packages cream cheese, softened
1/2 stick butter, softened
5 cups powdered sugar
Preheat oven to 350 degrees (325 degrees for dark or nonstick pans). Spray bottoms only of 3 (9 inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients with mixer on low until moistened; beat on high speed for 2 minutes. Divide batter equally among pans. Bake for 24 to 30 minutes, or until toothpick inserted in centers comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. In large bowl, combine cream cheese and butter. Beat with mixer on lowd until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate for 30 minutes, or until frosting reaches desired spreading consistency. Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
Cake
1 (18.25 ounce) box Betty Crocker SuperMoist spice cake mix
2/3 cup sugar
4 eggs
1/3 cup vegetable oil
1/4 cup water
1/3 cup sour cream
1 (15 ounce) can pumpkin (not pumpkin pie mix)
Frosting:
2 (8 ounce) packages cream cheese, softened
1/2 stick butter, softened
5 cups powdered sugar
Preheat oven to 350 degrees (325 degrees for dark or nonstick pans). Spray bottoms only of 3 (9 inch) round cake pans with baking spray with flour. In large bowl, beat cake ingredients with mixer on low until moistened; beat on high speed for 2 minutes. Divide batter equally among pans. Bake for 24 to 30 minutes, or until toothpick inserted in centers comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. In large bowl, combine cream cheese and butter. Beat with mixer on lowd until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth. Refrigerate for 30 minutes, or until frosting reaches desired spreading consistency. Place 1 cake layer, rounded side down, on serving plate; spread about 3/4 cup frosting over top to within about 1/4 inch of edge. Top with second cake layer, rounded side up; spread with 3/4 cup frosting. Top with third layer, rounded side up. Spread thin layer of frosting on side of cake. Spread remaining frosting on side and top of cake. Store covered in refrigerator.
