Back to blog

Pumpkin Spice & Everything Nice … Pumpkin Cake Recipe

6 November 2017

Oh my! I love everything pumpkin but few things bring me an inner sense of pumpkin peace like this cake gem. It certainly includes the bright orange, vitamin-rich, lovely pumpkin you’ve come to expect from the fall season but has a twist on icing that will have you rethinking buttercream at every turn.

Cake Ingredients

  • 1 ½ c sugar                                    Baking Goods on a Table
  • ¼ tsp ginger
  • 1 c canned pumpkin
  • 2 eggs                 
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ c shortening
  • ¼ tsp nutmeg
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 2 c flour
  • ¾ c milk

Directions

  • Preheat oven to 375 degrees. Cream together the sugar and shortening. Add all other ingredients, mix thoroughly, and pour into a 13 x 9 cake pan. Bake for 30 minutes or until top springs back and a knife inserted comes out clean.

While you enjoy the aroma of pumpkin spice and everything nice filling your home, grab a good book and relax … perhaps with a pumpkin latte. You’ll want to wait to make the following topping after the cake is out of the oven and cooling.

Topping Ingredients

 

  • 1 pkg vanilla pudding (NOT instant)
  • 1 stick butter
  • 1 c chopped pecans
  • 1 c milk
  • 1 c powdered sugar

 

Directions

  • Cook vanilla pudding and milk over medium-high heat until thick, stirring constantly. Add butter and powdered sugar. Mix well. Stir in nuts and go ahead … grab a spoon, take a bite, and feel no guilt. As you savor the yumminess, try not to face plant in the bowl and instead convince yourself it’s time to spread the topping over the entire cake.

While this is a perfect Thanksgiving recipe, trust me when I say your friends will be thankful if you bake it up any of the other 364 days of the year!

 
About the Author

June Owens has been married for 32 years to her husband Bob, mother of 2, grandma of 3 and is a member at the Y at the Heights.