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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....

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  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.

  4. Delicious! I love the walnuts too!