Recipe

Pumpkin Spice Cake With Maple Buttercream Frosting Recipe

Add Step-by-Step Photos	Jaeleepoms / All my dishes 2 years ago This pumpkin cake is so moist and fluffy. I've paired it with a maple buttercream frosting for a nice autumn dessert. Prep:15m Cook:35m Servings:12	Jaeleepoms
	pumpkin maple cinnamon nutmeg ginger cloves autumn fall holiday thanksgiving dessert easy simple potluck

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annieamie

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Ingredients

***CAKE***

1 pkg (18 oz) spice cake mix

1 can (15 oz) pumpkin

1 1/2 tsp baking soda

2 eggs, lightly beaten

1/8 cup canola oil

1/2 cup water

***FROSTING***

2 Tbsp Maple Syrup

½ tsp maple-flavored extract

1/2 cup shortening

1/2 cup unsalted butter, softened

4 cups confectioners' sugar

2 Tbsp cream

Directions

FOR CAKE: Heat oven to 350. Grease a 9x13 pan and set aside. (you can use cake pans or make as cupcakes too - just adjust cooking time).

In large mixing bowl, combine cake mix and baking soda. Add pumpkin puree, eggs, water and oil. (You can omit oil, but I add it to make the cake extra fluffy and moist). Beat on low speed until thoroughly combined. Beat on medium speed for about 1 minute. Pour batter into prepared pan.

Bake 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Allow to cool completely.

FOR FROSTING: Cream together butter and shortening. Add maple syrup and extract. Gradually add confectioners' sugar and thin with cream until light and airy. Add more cream/milk/maple syrup to thin frosting to the consistency you'd like.

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Comments

linebb956 2 years ago said:
This looks totaly awesome... OMG.. another Thanksgiving recipe!
Speaking of... go to the Thanksgiving group and tell what your having... tell your other buddies!

jaeleepoms 2 years ago said:
I just made this today in a 9x13 pan for my mom. It's nearly gone! I sent half of it home with my mom, and my hubby and I have nearly polished off the other part. I used a yellow cake mix and then added pumpkin pie spices until I got the level of spice I wanted to it.

jaeleepoms 2 years ago said:
Here's a tip: if you can find it, get a grade B pure maple syrup to use for baking and cooking. It has a stronger maple flavor without thinning down your sauces and batters as much as you would having to add more of the grade A.