Pumpkin Spice Cake With Maple Buttercream Frosting |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 12 |
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This pumpkin cake is so moist and fluffy. I've paired it with a maple buttercream frosting for a nice autumn dessert. Ingredients:
***cake |
1 pkg (18 oz) spice cake mix |
1 can (15 oz) pumpkin |
1 1/2 tsp baking soda |
2 eggs, lightly beaten |
1/8 cup canola oil |
1/2 cup water |
***frosting |
2 tbsp maple syrup |
1/2 tsp maple-flavored extract |
1/2 cup shortening |
1/2 cup unsalted butter, softened |
4 cups confectioners' sugar |
2 tbsp cream |
Directions:
1. FOR CAKE: Heat oven to 350. Grease a 9x13 pan and set aside. (you can use cake pans or make as cupcakes too - just adjust cooking time).
2. In large mixing bowl, combine cake mix and baking soda. Add pumpkin puree, eggs, water and oil. (You can omit oil, but I add it to make the cake extra fluffy and moist). Beat on low speed until thoroughly combined. Beat on medium speed for about 1 minute. Pour batter into prepared pan.
3. Bake 35 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Allow to cool completely.
4. FOR FROSTING: Cream together butter and shortening. Add maple syrup and extract. Gradually add confectioners' sugar and thin with cream until light and airy. Add more cream/milk/maple syrup to thin frosting to the consistency you'd like.
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