Thursday, November 7, 2013

Pumpkin Spice Cake

Thanksgiving desserts, HERE WE COME! I fell in LOVE with this cake as soon as I started making it! The cake is moist and dense, along with the white frosting with a touch of almond. WHOOOO WEE! My mouth is watering just telling you all about it! This was a home run! The frosting drizzled over top MADE this Perfect! 

Pumpkin Spice Cake

Wet ingredients
1 15 oz. can Pumpkin - (We love Libby's)
4 eggs
1/2 c. Applesauce
2 tsp. Vanilla

Dry ingredients
2 c. Flour
1 3/4 c. Sugar
1 1/2 tsp. Cinnamon
1/2 tsp. Ground Ginger
1/2 tsp. Ground Cloves
2 tsp. Baking Powder

Mix all wet ingredients in 1 bowl. Mix all dry ingredients in another bowl.
Combine both bowls together and mix well.
Place in a greased 9x13 pan. Bake at 350 for 30-35 minutes or until inserted tooth pick comes out clean.

Allow to cool, and drizzle with White Frosting.

White Frosting:

2 c. Powdered Sugar
1/4 c. Milk
2 T. room temp. Butter
4 drops - Almond extract.

Whip all together until smooth. You can add more powdered sugar for thicker frosting. We like it a little runny so it drizzles all over the cake. YUMMM....

Linking up here


  1. it look unusual, i like it so much and i love your exclusive ideas, my blog at Curtain designs

  2. Just made it. I'm in love. Thanks so much.

  3. Just made it. I'm in love. Thanks so much.