If you like pumpkin pie or any kind of pumpkin dessert, this one is for you! The holiday season is upon us, which means we have to start spicing up our recipes before it hits! Pumpkin and pecan pie are typically the traditional desserts many families ave for Thanksgiving and Christmas. A couple of weeks ago I did a spin with pecan pie and cheesecake. This week it was all about the pumpkin and I decided a cake was the way to go.
I really didn’t have any issues with the cake itself. The batter turned out pretty good with all the ingredients combined into one bowl. The batter was thick, but I think this allowed for the cake to maintain it’s moisture and not be so dry or flaky. It almost had the same texture as a Costco cake! I was pretty impressed.
Originally I was supposed to have a sugar crumb topping, but I decided to do a vanilla frosting instead. I think the vanilla works well with the pumpkin spice cake and doesn’t dominate it. When I tried the frosting alone, I thought it was going to be too sweet, but it actually wasn’t when I ate it frosted on the cake. If you want to use store-bought frosting that is totally fine! If you want to use a completely different top for your cake, please do so!
I did use a small pan for this recipe. I think it gave the cake a good height! If you want a wider cake, I recommend a larger pan size.
I hope you all like this recipe because I really do think it came out good. It was liked among colleagues and friends without them being biased!
Let me know how your pumpkin pie turned out!
Pumpkin Spice Cake
- Prep time: 20-25 minutes
- Bake time: 32-36 minutes
- 2 cups flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 3 large eggs
- 1/2 cup coconut oil
- 1 can (15oz) pumpkin puree
- 1/2 tsp vanilla extract
- 2 tbsp caramel
- 1 cup (2 sticks) unsalted butter, softened
- 3 1/2 cups powdered sugar
- 3 tbsp heavy cream
- 2 tsp vanilla extract
Preheat oven to 350°F. To make the cake batter, take a large mixing bowl and combine the flour, baking soda, baking powder, and salt together well. Next add in sugars, cinnamon, and nutmeg and mix well with other ingredients. Add in eggs and coconut oil and stir until all eggs have been mixed in with the dry ingredients. Add in the can of pumpkin puree, vanilla extract, and caramel to batter and combine all the ingredients until it’s a smooth batter.
Once all the ingredients have been mixed, add the mixed batter to a 9-inch square cake pan. Spread the batter evenly in pan and bake for about 35 minutes in the oven or until toothpick comes out clean.
While the cake is baking, make your vanilla icing by using a handheld mixer and combine softened butter, powdered sugar, heavy cream, and vanilla extract in a large bowl. Whisk until all ingredients have been combined and have a spreadable texture.
Let your cake cool completely before frosting. After you’ve created your pumpkin upgrade, serve and enjoy!