Ingredients

How to make it

  • 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.

Reviews & Comments 6

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  • hoasabi 6 years ago
    *drools*
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    " It was excellent "
    bapatten ate it and said...
    This cake was so moist and light - perfect for fall - definitely will make this one again!
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  • msolerebel 6 years ago
    I love spice cakes. Will have to try this one now that the weather is cooling down. tks for the post
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  • jaeleepoms 6 years ago
    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.
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  • jaeleepoms 6 years ago
    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.
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  • linebb956 6 years ago
    this looks totaly awesome... OMG.. another Thanksgiving recipe!
    Speaking of... go to the Thanksgiving group and tell what your having... tell your other buddies!
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