Monday, October 1, 2012

Pumpkin Spice Cake

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I feel so fortunate to live in a state that sees all four seasons.  When one season has begun to wear out it's welcome, a new one approaches.  When each new season starts, it's like a breath of fresh air.   We remember all the fun and wonderful things about that particular season.
I think the hot, hot days of summer help me to appreciate the cooler days of fall.
Just as the frigid cold and snowy days of winter help me to welcome spring with open arms.

And along with fall, comes fall foods.  Soups and stews, pumpkins and apples and spices.
Many folks who have hardly used their oven all summer long are cranking them back up again. Recipes that haven't seen the light of day in nearly a year are being brought back out.
And one of those recipes for me is this Pumpkin Spice Cake.
Now, if I'm being completely open and honest, I could really make this any time of year.
Sometimes in the summer, I get a hankering for fall flavors.
I've been known to make a pumpkin pie in the middle of July.
It helps me imagine cooler temperatures in the scorching heat of summer.

This tasty and incredibly easy cake combines those spice flavors of fall with creamy pumpkin
 and is topped off with a buttery cream cheese frosting.  This is definitely a family favorite in our house and makes for a great potluck dessert as well.
    Ingredients:
1 box Spice Cake mix
1 (15 oz.) can pumpkin (not pumpkin pie filling)
3 eggs
    For the icing:
    1/2 block (4 oz.) cream cheese, softened
    1/3 cup butter, softened
    2 cups powdered sugar
    1 tsp. vanilla
    1 tbsp. milk

    There is a whole block of cream cheese in this picture but I only use half of it for the frosting.

     Directions:
    Preheat oven to 350F degrees

    Spray a 9x13 baking dish with nonstick cooking spray.
    I like the cooking spray that has flour in it.
     In a bowl,  mix together cake mix, pumpkin puree and eggs.
     Spread mixture into baking dish.
     Bake for about 30 minutes until cake springs back to the touch and a toothpick comes out clean.
     Allow cake to cool completely then make frosting.  Now, if you like, you could certainly use a store-bought frosting.  I ain't judgin', I use this lots of time too.  But if you have the time and energy, I'm gonna show you how to make some cream cheese frosting.
     In your mixing bowl, combine cream cheese and butter until smooth.
    This is easiest using a stand mixer or handheld electric mixer.
     Add in powdered sugar and mix until smooth.
     Then stir in vanilla.
    Remember, if using a stand mixer, it's important that you periodically scrape down the sides of the bowl so all the ingredients get incorporated.
     And lastly, mix in the milk.
     It looks like my mixer is going fast here but I really just had it on the low speed.

    Mix until smooth then spread on cooled cake.
      Cut and serve.
     I like to put these little mellow creme pumpkins on top of the slices.
    If you are taking it to a potluck, it lets folks know that this is something with pumpkin in it.  And hey, folks and kids love those little candy pumpkins.
    This cake needs to be kept refrigerated.

    Cook's Note: This can also be made into muffins as well.


13 comments:

Taylor said...

I love how simple this cake is!! I'm definitely cranking my oven back on after a summer of hibernation...I'm loving me some pumpkin too!

Leslie said...

Brandi, this cake looks yummy! I love pumpkin flavors, and cream cheese icing is one of my favorite things! The sweet baby pumpkin candies on top are the perfect final touch.
I'm very thankful to God for a change of seasons where I live, too! The leaves are just beginning to change here, and it's beautiful!
Blessings,
Leslie

Jessica@AKitchenAddiction said...

This cake is perfect for welcoming fall!

Kari Lindsay said...

I live in South Florida and don't really miss the change of seasons ( I'm pretty sure that living in northern British Columbia as a child cured me of that). However, I sure am grateful that there are those who live where the seasons change, otherwise I wouldn't have any pumkins, apples, pears...Nor would I know it was time to change to fall cooking, or to my fall wardrobe!
Thanks for the fall recipes!

Carrie Wells said...

I love your blog! Homemade easy recipes!

Pamela said...

I am craving anything pumpkin so definitely saving this recipe. Thank you!

Laura Gysi said...

I made this as a last minute thought to take to some friends. I had made some cream cheese frosting the other day and had some left over. This cake is AWESOME!!! I received mant compliments and it's soo easy!!! THANKYOU!!!

Anonymous said...

I just made the cake & icing!! Can't wait to eat it tonight!!

Lisa Ann said...

I need to provide a snack for a meeting next week and I am going to try this as cupcakes. Love spice and pumpkin!

Anonymous said...

The recipe just says canned pumpkin but in the directions it says pumpkin puree. Will it matter which?

Brandie S. said...

Canned pumpkin is pumpkin puree. It's the same thing. You just don't want the canned pumpkin pie mixture because that has other added ingredients (evaporated milk, cinnamon, etc.). You just want straight-up pumpkin puree. Hope that helps!

Anonymous said...

1 1/2 teaspoons of Cinnamon Add to the frosting is so good

pretty matches said...

I saw this on Pinterest yesterday
and made it for a
get-together last night.
The cake was moist and the
Philly cream cheese is one
of our favorites. Quick, easy
and delicious, what more could
you ask? Thanks for sharing this.
Nancy