Pumpkin Spice Cake with Maple Frosting
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|1 box||spice cake mix (carrot cake mix can be substituted)|
|1 c||canned pumpkin|
|1/3 c||vegetable oil|
|1/2 c||walnuts, chopped|
|1 pkg||8 oz cream cheese, softened|
|1/3 c||brown sugar, firmly packed|
|1||8 oz tub of whipped topping, thawed|
|1 Tbsp||maple syrup|
Phoenix, AZ (pop. 1.4M)
Member Since Sep 2010
I can't take the credit for this recipe for I found it on a food manufactures website but tweaked it a little. It's easy and tastes like fall. I also love this recipe because it's so versatile. Add coconut & raisins to the cake and omit the maple syrup from the frosting.
Preheat oven to 350. Grease and flour (I use Baker's Joy spray instead) a 9x13 pan.
Mix 1st 5 ingredients and mix on low speed 2 minutes with an electric mixer. Stir in chopped walnuts.
Pour batter in prepared cake pan.
Bake for 30-35 minutes or until a cake tester comes out clean.
While cake is baking cream together cream cheese and brown sugar until fluffy, add maple syrup and mix well. Stir in whipped topping.
Let cake cool completely, frost and refrigerate until chilled. Keep stored covered in refridge.