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Vermont Spice Cake
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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 granulated sugar

3/4 cup Land O Lakes® Butter, softened

3 large Land O Lakes® Eggs

1 1/2 cups canned pumpkin

1/2 cup evaporated milk

1/4 cup water

1 1/2 teaspoons vanilla extract


3 1/2 cups sifted powdered sugar

11 ounces cream cheese, softened

1/3 cup Land O Lakes® Butter, softened

2 to 3 teaspoons maple flavoring


Chopped nuts and nut halves, if desired

How to make

  1. STEP 1

    Heat oven to 325°F. Grease and flour 2 (9-inch) round cake pans. Set aside.

  2. STEP 2

    Combine flour, baking powder, baking soda, pumpkin pie spice, nutmeg and salt in bowl. Set aside.

  3. STEP 3

    Combine granulated 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.

  4. STEP 4

    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.

  5. STEP 5

    Combine powdered sugar, cream cheese and 1/3 cup butter in bowl. Beat at high speed, scraping bowl often, until fluffy. Stir in maple flavoring.

  6. STEP 6

    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.

Tip #1

To make a 2-layer cake, frost between layers, over top and on sides of cake.

Tip #2

Recipe and photo courtesy of NESTLÉ USA and

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