October 04, 2020 1 min read 1 Comment

A good cake is a great way to end your meal. I found this cake while noodling around the web and what a beauty it is. I made a couple of changes to the recipe and my pumpkin loving family members are raving about it. (leftovers the next day, were just as good!)

Pumpkin Cake

Whisk together
2 c. flour (I like to spoon my flour into my measure so I don't overpack it in the measuring cup)
2 tsp. b. soda
2 tsp. pumpkin spice (see comments below)
1/2 tsp. salt

In a separate bowl, combine and mix well
1 can (about 2 cups) pumpkin puree
1 3/4 c. b. sugar
1/2 c. sour cream
1/2 c. vegetable oil
4 large eggs
2 tsp. vanilla

Add dry to wet, mixing until smooth

Pour into a greased 9x13 (or something close) and bake for about 25-40 minutes (until the top springs back when lightly touched or a toothpick comes out clean)

Pumpkin Spice Cream Cheese Icing

Beat until light and fluffy (about 2 minutes)
1 8 oz. cream cheese (room temp)
1/2 c. unsalted butter (room temp)

Slowly add in and beat until smooth (about 1-2 mintues)
3 3/4 c. icing sugar
1 1/2 tsp. pumpkin spice
1/4 tsp. vanilla

Spread over cooled cake.

***the pumpkin spice I use is one that we sell instore or online - it is the perfect combination of spices - cinnamon, nutmeg and ginger. We've been selling it for baking but also for the at home baristas - they're telling us it's perfect in their lattes! Head to the gourmet section to check it out.

Happy Baking:)

1 Response


October 04, 2020

350 F for the temp of the oven?

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