Pumpkin Spice Cake

16 Sep

Here’s the delicious recipe for the birthday cake I made my mom last week. It’s so delightfully spicy and fallish!

Pumpkin Spice Cake

Ingredients:
2 1/2 cups granulated sugar
1 1/4 cups vegetable oil
5 eggs
3 cups all-purpose flour, sifted
2 teaspoons salt
1 tablespoon plus 1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon black pepper
16 ounces canned pumpkin puree
2/3 cup chopped pecans

Frosting Ingredients:
1 cup butter, softened
1 cup granulated sugar
1 cup milk
1 box pumpkin spice instant pudding mix
1 teaspoon vanilla

Topping ingredients:
1/4 cup chopped pecans
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice

1. Preheat oven to 325. Grease and flour two round cake pans.

2.  Beat sugar with oil and eggs for 2 minutes in electric mixer at medium speed.

3. In another bowl, sift together flour, salt, and spices (can be done with whisk if you don’t have a sifter).

4. Add dry ingredients to the sugar mixture; beat at low speed for 1 minute.

5. Stir in the pumpkin puree and pecans.

6. Pour batter into prepared cake pans. Bake 55 to 60 minutes, until wooden pick inserted in center comes out clean.

7. To make the frosting, cream the butter, vanilla and sugar well. In another bowl, whisk pudding mix into milk until it begins to thicken. Add to butter mixture and beat at high speed, about 5 minutes.

8. To assemble the cake, invert one round cake onto cake platter. Frost the top with frosting. Layer second cake on top. Frost the top and all the way around cake. Top with spice and pecan mixture.

Although we ate it as is, I’m sure it is quite lovely with a scoop of ice cream topped with caramel sauce and pecans. Enjoy!

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