Spice cake with four layers of the comfort flavors of Fall - pumpkin and maple.
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3 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
3/4 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup Land O Lakes® Butter
3 large Land O Lakes® Eggs
1 1/2 cups pumpkin puree
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla
3 1/2 cups sifted powdered sugar
1/3 cup Land O Lakes® Butter softened
11 ounces cream cheese, softened
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves, if desired
Heat oven to 325°F. Grease and flour 2 (9-inch) round cake pans. Set aside.
Combine flour, baking powder, baking soda, pumpkin pie spice, nutmeg and salt in bowl. Set aside.
Combine sugar and 3/4 cup butter in another bowl. Beat at high speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add pumpkin, evaporated milk, water and vanilla; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.
Spread batter evenly into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
Combine powdered sugar, butter and cream cheese in bowl. Beat at high speed, scraping bowl often, until fluffy. Stir in maple flavoring.
Cut each cake in half horizontally with long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
Recipe and photo courtesy of NESTLÉ USA and www.VeryBestBaking.com.
Explore reviews fromour online community
I made this cake years ago and my oldest son( a man of few words) raved about this cake and when he comes in from Colorado always asks for it. It is very moist.
This was a delicious cake! I made the two layer version, topped it with a ring of walnut halves...gorgeous. Note: I didn't have maple flavoring so used maple syrup instead.