Recipe: Pumpkin Spice Cake with Maple Cream Cheese Frosting
I love Fall. The leaves changing. The warm shades of colors. Tights. Boots. Oh, and Pumpkin Spice everything!
Recently I was invited to a friend’s house for dinner and I wanted to bring a treat. So, I decided to make a cake. I love cake. And, sometimes I make my cakes completely from scratch. When pressed for time, however, I cheat a little and use a mix. I ALWAYS make my frosting though. I don’t think I could ever go back to store bought frosting now that I know how to make my own.
This cake was a bit of a cheat. I had seen somewhere, probably Pinterest, that someone had mixed a can of pumpkin into a box of spice cake. I thought it was brilliant. But, when making this cake I had no idea where I found that link and couldn’t remember what they added or didn’t add to make the cake come out right. I knew the pumpkin would change the moistness of the cake. So, I experimented. The cake came out wonderfully. So, I decided I must share how I did it.
Pumpkin Spice Cake with Maple Cream Cheese Frosting
1 Box of Spice Cake Mix
1 Can of Pumpkin Puree (15 oz)
1/3 cup oil
2— nine inch round baking pans
Heat oven to 350 degrees F
Mix wet ingredients together, pour into dry mix, incorporate by mixing with hand mixer for 2 minutes
Pour into cake pans
Bake for 28-31 minutes or until tooth pick stuck into the middle of the cake comes out clean
Let cake cool on baking rack before frosting
Maple Cream Cheese Frosting
1/4 cup of maple syrup and extra for drizzling
1 stick of butter at room temperature
1 8 oz package of cream cheese at room temperature
4 cups powdered sugar
1 teaspoon vanilla
Dash of salt
milk to be used if needed for consistency ( I didn’t need it… but, some may!)
Whip together butter and cream cheese using a hand or stand mixer
Slowly add in powdered sugar and continue to whip
Add in salt, syrup, and vanilla as you are adding in the sugar (makes the whipping process go easier)
Problem Solve. Is your frosting too thin? Add more sugar. Too sweet? More salt. Too thick? Add some milk. Too lumpy? Keep whipping.
To frost cake:
Trim tops of one of the two cake layers to make a flat surface.
Top the trimmed cake with a large dollop of frosting, spread.
Drizzle the frosting with maple syrup
Top the layer with the second layer of cake
Add a large dollop of frosting and spread across cake.
I chose not to cover the sides of my cake. I also added some of Trader Joe’s amazing Trader Joe’s Cinnamon Sugar Grinder along the rim of the cake. Finally, I topped the cake with little flags made from fabric scraps and wooden dowels.
This was seriously one of the best cakes I’ve ever made. I’d love to know if you make this cake and how it was received!
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