Pumpkin Spice Cake with Maple Frosting
By Donata Natalino deeleareus
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.
spice cake mix (carrot cake mix can be substituted)
8 oz cream cheese, softened
brown sugar, firmly packed
8 oz tub of whipped topping, thawed
1Preheat oven to 350. Grease and flour (I use Baker's Joy spray instead) a 9x13 pan.
2Mix 1st 5 ingredients and mix on low speed 2 minutes with an electric mixer. Stir in chopped walnuts.
3Pour batter in prepared cake pan.
4Bake for 30-35 minutes or until a cake tester comes out clean.
5While cake is baking cream together cream cheese and brown sugar until fluffy, add maple syrup and mix well. Stir in whipped topping.
6Let cake cool completely, frost and refrigerate until chilled. Keep stored covered in refridge.