Pumpkin Spice Cake is just awesome! There’s no other word to describe it. Pumpkin Spice Cake is very moist yet overflowing with pumpkin goodness. The Cream Cheese Frosting makes this cake decadent and sinfully rich. It is truly and extraordinary dessert. Because I used pumpkin pie mix rather than a can of pumpkin, I had too much batter to try to pack it in two pans (without spilling over!) so I made this cake in three layers instead of the normal two.

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As a result, I also increased the frosting and made one-and-a-half times the normal amount so that I could get good coverage on the cake layers. I’m not one who likes to skimp out on icing since that’s always my favorite part of any cake or cupcake!

Is this cake healthy? Probably not. Is it low calorie? Again, probably not. But if you ask me if it’s a mouthwatering, to-die-for dessert that your company will just rave over, then my answer is a resounding YES, YES, YES!!!!

The first time I ever tasted this cake was when we belonged to a Supper Club at Southwest Baptist Church in DeSoto, Texas. Gregg and Connie Coleman were assigned to our group along with two other couples and we not only got to know each other really well from meeting monthly together but we shared a lot of meals together since Connie and I both enjoyed cooking.

One of the times when we were at Connie’s home, she made this wonderful cake for a dessert. Talk about drooling….talk about salivating….talk about extreme deliciousness….talk about being captivated by a dessert–that was how we felt after only a few forkfuls of this divine cake. Oh, my. Of course, I got the recipe ASAP and have been making it for company ever since.

We had a family over to our house for dinner a week and a half ago when I served this for dessert. I scraped up some of the crumbs from the cake when I was taking pictures ahead of time and figured that’s probably all I’ll eat–yes, I’ll be a good girl and stay away from this great stuff. R-i-i-i-i-g-h-t-t-t-t-t! Sigh.

John couldn’t finish the large piece I served him with some Blue Bell Ice Cream so I generously finished off his portion. But the cake was SOOOO screaming good and I hadn’t eaten any for quite a few years, so I promptly went over to the counter and hacked off my own large piece–uh, ala mode. Yum.

I sent the rest of the cake home with our company because I knew I’d eat it all if it was laying around our house! I guess you can tell I LOVE this cake recipe! Yes, ahem, I did go overboard on the pictures. It was really hard trying to choose which ones to show. All I can say is I’m glad I don’t have the cake in my house at the moment or I’d have a melt-down and eat about three or four slices of it!

Neither the cake nor the frosting are very difficult to make. I do recommend keeping the cake refrigerated since it has Cream Cheese Frosting or the icing will melt down and get too soft. It’s not overly expensive to make either. You can have a dessert that will feed 15 people easily for fractions of what some of the more exotic recipes require in ingredients. The taste alone is the reason to make this incredibly sumptuous dessert.

If you’re looking for a dessert to wow your guests, Pumpkin Spice Cake will certainly do that. Now that pumpkin is in season it’s easy to pick up pumpkin at the store, too, so there’s no excuses for not making it. 🙂  Or if you have a pumpkin patch, cook some down and puree it and use that instead.

Pumpkin Spice Cake is a fabulous dessert to make for fall entertaining or the holiday season. It presents well, and all your company will go home fat and happy! 🙂 Or is that fat and sassy? Either way, Pumpkin Spice Cake is a spectacular comfort food you won’t want to miss out on this fall….I could sure for a piece right about now….. 🙂

Pumpkin Spice Cake is very moist. It’s one of the few cakes my husband will eat that doesn’t have fruit in the batter. He despises dry cake!

Here’s how I decorated the top. You don’t have to put anything on this cake for decoration if you don’t want to, but since I used pecans in the cake itself I chose to decorate the top with pecans also.

Here’s a slab of Pumpkin Spice Cake. I wish I had a piece right now! I made one-and-a-half batches of frosting so there would be enough for three layers. I like a lot of frosting on a cake!

Because I put so much frosting on the cake when I assemble it, the cake is really sweet, sinfully rich! The nice thing about Pumpkin Spice Cake is you can freeze it if you need to, and then pull it out later for another occasion. Or you can freeze it in parts and only pull out so much at a time!

Here’s what I did.

Measure UNBLEACHED all-purpose flour into a mixing bowl. (Bleached flour toughens baked goods). Add cinnamon, baking powder, baking soda, salt and sugar. Stir ingredients with a wooden spoon to combine.

Add canola oil, eggs and pumpkin. I didn’t look at my can really well and realized it was pumpkin pie mix instead of pumpkin. It was also 29-oz. versus the 16-oz. the recipe called for. So it made enough batter that I had to spread the batter into three 9″ round cake layer pans to prevent spillage.

Add chopped pecans.

Mix ingredients with a wooden spoon to combine. Don’t overmix the batter by using an electric mixer at this point or you will have a tough cake.

Either grease and flour 3 cake pans, or spray with cooking spray like Bakers Joy which has the flour in it.

Bake cakes at 350 for about 30 minutes, until a toothpick inserted in center comes out clean.

While cake is baking mix frosting: Soften cream cheese in mixing bowl.

Add softened butter (mine was too soft which will cause the frosting to wilt a little). Add powdered sugar, vanilla and milk. Remember, I was making one-and-a-half batches of frosting so this is a little more than the regular recipe.

Cream ingredients with an electric mixer until smooth.

Once cake has cooled completely, invert cake onto serving platter. Cover with Cream Cheese Frosting spreading to the edges.

Place the second layer of cake over top of the Cream Cheese Frosting. Insert toothpicks around the circumference and in the center of the cake. Push toothpicks into the cake as far as they will go. This will prevent your cake layers from sliding off each other and anchor them in one place.

This is especially helpful when you have a three-layer cake, but I do it for all two-layer cakes as well. (Just alert your guests to be on the lookout for them when they eat the cake!) Add another layer of Cream Cheese Frosting. Place the third cake layer over top of the cream cheese and place toothpicks in this layer pressing them down into the second layer so the cake is anchored together.

Frost top and sides with Cream Cheese Frosting. 

Decorate the top or sides of the cake if desired.

I like SLABS of cake, not merely slices! 🙂 Pumpkin Spice Cake will serve about 16 generous pieces.

This picture shows the inside of the cake. You can see how moist this cake is after baking. It’s so mouthwatering.

 

Here’s the recipe.

PUMPKIN SPICE CAKE

(Recipe from Connie Coleman, when we attended Southwest Baptist Church, DeSoto, TX)

We love both pumpkin and pecans so this cake is a win-win for our family!

Doesn’t Pumpkin Spice Cake look beautiful? I slather on the Cream Cheese Frosting so this cake is laden with a rich, sweet, marvelous taste. Drool!

You may also enjoy these delicious recipes!

Italian Creme Cake

Caramel Apple Cake with Apple Cider Frosting

Carrot Cake