Bumpy Pumpkin Spice Cake

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Let’s make a delicious cake with easy steps!

Bumpy Pumpkin Spice Cake

Prep Time 3 hours 30 minutes
Cook Time 55 minutes
Course Dessert


Cake Ingredients:

  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon pumpkin spice
  • 1 teaspoon cinnamon
  • 2 eggs
  • 3/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup buttermilk
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla paste

Spiced Cream Cheese Frosting:

  • 1/4 cup butter room temperature
  • 1/4 cup cream cheese room temperature
  • 1 teaspoon vanilla paste
  • 1 teaspoon pumpkin spice
  • 2 1/2 cups powdered sugar
  • Pinch of salt

Pourable Fudge Frosting:

  • 1/2 cup buttermilk
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla paste
  • 1 cup sugar
  • 1/3 cup dark cocoa powder
  • 1/3 cup dark corn syrup
  • 2 sticks butter 16 tablespoons, cut into pieces
  • 1/4 teaspoon salt


  • Preheat the oven to 350º F and spray a 9 by 13-inch nonstick baking pan with cooking spray.
  • In a bowl, sift together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Whisk until combined.
  • In another bowl, whisk together eggs, brown sugar, vegetable oil, buttermilk, pumpkin puree, and vanilla paste until smooth.
  • Combine wet and dry ingredients, mixing thoroughly. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean.
  • Once the cake is cool, make the Spiced Cream Cheese Frosting by whipping together cream cheese, butter, pumpkin spice, vanilla, and salt. Mix in powdered sugar until smooth.
  • Pipe rows of cream cheese frosting across the cake, then freeze for 1 hour.
  • For the Pourable Fudge Frosting, whisk together buttermilk, vanilla, and powdered sugar. In a saucepan, combine sugar, corn syrup, cocoa powder, and half of the butter. Heat to 240º F.
  • Whisk the hot mixture into the buttermilk mixture, then add the remaining butter one tablespoon at a time. Pour the mixture over the frozen cake, ensuring it covers the cake.
  • Tilt the pan to spread the frosting and return the cake to the freezer for about an hour or until the frosting sets.

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