Recipe

Pumpkin Spice Cake

Pumpkin Spice Cake
Pumpkin Spice Cake

Welcome the flavors of the fall with a moist and low-fat pumpkin cake chock-full of warm flavors; cinnamon, nutmeg, vanilla, and pumpkin!

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Ingredients

From The Spice & Tea Exchange®
½ tsp Brazilian Petite Sea Salt
1 tsp Pumpkin Pie Spice Blend
2 tsp Madagascar Pure Vanilla Extract
2 TBS Bourbon Black Walnut Sugar

From the Grocer
3.5 ounces applesauce baby food
3.5 ounces carrot baby food
2/3 cup pumpkin puree
2 TBS vegetable oil
2 eggs
1¼ cups all-purpose flour
1 cup brown sugar
1 tsp baking soda
2 TBS margarine
1 package (3 ounces) cream cheese, softened
2 cups powdered sugar
1-2 tsp milk

Preparation

PREHEAT oven to 350°F.
MIX baby foods, pumpkin puree, vegetable oil, and eggs in a small bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, Brazilian Petite Sea Salt, and Pumpkin Pie Spice Blend.
FOLD contents of the small bowl into the large bowl. Mix slowly until combined.
POUR into a greased 9x13 pan and bake at 350°F for 23-27 mins.
MAKE frosting. Cream together the margarine and cream cheese. Add powdered sugar, Madagascar Pure Vanilla Extract, and milk, and beat until smooth and creamy. Add more milk based on your desired consistency. Spread cream cheese frosting on the carrot cake and add a little sparkle by sprinkling Bourbon Black Walnut Sugar on top.

Yield: 8 servings
Total Time: 45 mins
Prep: 18 mins
Cook: 27 mins