Pumpkin Spice Cake

September 12 2011No Commented

Categorized Under: Birthday Cake, Recipes, Tips and Tricks

I can’t believe it’s September.  The temps in Colorado have been dipping into the low 40s at night and we enjoyed some nice 70 degree days.  Do you know what all that means???  IT’S FALL!!!!

I make the monthly birthday cake for my ex-employer.  They’re incredibly nice parting present when I quit in April!!!  September is Denise’s birthday.  She requested a spice cake.  Knowing we still have pumpkin we processed and froze from last year, I suggested a pumpkin spice cake and she was agreeable.

 

I usually look for new recipes on the FoodNetwork.com website, but they let me down for this one.  So, I just googled Pumpkin Spice Cake Recipes and found a decent recipe at Allrecipes.com.  The recipe below has my minor modifications added to it.

  • 15 ounces canned pumpkin puree, by weight (This was 15oz by weight of frozen pureed pumpkin that Randy and I processed last November from pumpkins from Rock Creek Farms in Broomfield)
  • 1.25 teaspoon ground cinnamon (AllRecipe only calls for 1 tsp)
  • 1 teaspoon ground cloves (ground these from whole cloves with our coffee grinder!)
  • 1 teaspoon ground nutmeg (ground from whole nutmegs, love my nutmeg grinder!)
  • 1.5 teaspoons pumpkin pie spice (I tasted the batter after the cinnamon, cloves, and nutmeg and it wasn’t spicy enough for me, so added a little pumpkin pie spice, perfect!)
  • 1 (18.25 ounce) package vanilla cake mix with pudding (I like Betty Crocker)
  • ¼ cup vegetable oil
  • 2 eggs
1.Preheat oven to 350 degrees F (175 degrees C) (Since my pans are dark, I decreased the temp to 325 degrees). Grease and flour a 9×13 inch pan.  (I used 2 9 inch pans) Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside.
2.In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture.  (I didn’t fold, just threw it all in the KitchenAid and beat per the box instructions)
3.Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

 

Leave a Reply

«