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.
- 1 Box of Spice Cake Mix
- 2 Eggs
- 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
- 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.
- 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.
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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