Recipe: Pumpkin Spice Cake

Fall is here, and with it the delightful smells of soups, stews, and pumpkin!

This moist pumpkin spice cake is a family favorite and tastes even better a day or two after you make it. Plus, if you don’t polish it off in a day or two, it freezes well for later.

It’s not exactly healthy, but are cakes supposed to be healthy?

Recipe: Pumpkin Spice Cake

adapted from Allrecipes

Ingredients

  • 1- 1 1/4 cups sugar
  • 3/4 cups oil (I use light olive)
  • 1/2 cup plain yogurt
  • 2 cups pumpkin puree (it’s so yummy fresh!)
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 cup wheat flour
  • 1 T. baking powder
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2+ tsp. ground cinnamon
  • 1/ 2+ tsp. allspice
  • 1/2+ tsp. nutmeg
  • 1/2+ tsp cloves

Instructions: 

  1. Heat oven to 350°. Grease and flour 9×13 pan.
  2. Mix wet ingredients.
  3. Mix dry ingredients and add to wet. Stir until moistened.
  4. Pour into pan and bake 30-40 minutes, or until toothpick inserted near middle comes out clean.
  5. Cool and top with spiced cream cheese frosting, if desired.

Spiced Cream Cheese Frosting Recipe: 

  • 1 /2 cup cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 tsp. allspice
  • Powdered sugar

Instructions: 

  1. Mix together cream cheese, butter, and spices
  2. Add powdered sugar to make a smooth frosting. If too thick, add a couple drops of milk.

Frosting Tip: for years I painstakingly tried (and failed) to get the frosting perfectly smooth across the top of my cakes. Instead, now I “swirl” the frosting. It looks cute and takes so much less time. 🙂

Linked up at Mama MomentsGrowing HomeEncourage One AnotherWalking Redeemed, Our Simple Country Life, & Proverbs 31

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Comments

  1. Erik Hansen says

    This cake is SO delicious. I ate so much of it last night that I ruined my appetite.

    I was delighted when I saw this on your blog. I have already told Amber about the recipe being on your blog and she promises to make it for me.

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