Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

If you like pumpkin spice lattes, then you'll love this pumpkin spice cake recipe. Frost with cream cheese frosting for the ultimate fall dessert.

Source: Better Homes and Gardens

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Credit: Scott Little

Recipe Summary test

prep:
20 mins
cool:
1 hr
bake:
30 mins
total:
1 hr 50 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grease a 13x9x2-inch baking pan or grease and lightly flour two 8x1-1/2-inch round baking pans; set pan(s) aside. Stir together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger; set aside.

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  • In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, one at a time, beating well after each. Add dry mixture, buttermilk and canned pumpkin alternately to beaten mixture, beating on low speed after each addition just until combined. Pour into prepared pan(s).

  • Bake in a 350 degree F oven for 35 to 40 minutes for 13x9-inch pan or 30 to 35 minutes for round pans or until a wooden toothpick comes out clean. Place 13x9-inch cake in pan on a wire rack; cool thoroughly. Or, cool layer cakes on wire racks for 10 minutes. Remove layer cakes from pans. Cool thoroughly on wire racks. Frost as desired. Makes 12 servings.

*

If you dont have buttermilk on hand, substitute sour milk in the same amount. For each cup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let the mixture stand for 5 minutes before using it in a recipe.

Nutrition Facts

263 calories; fat 9g; cholesterol 47mg; saturated fat 4g; carbohydrates 41g; insoluble fiber 1g; protein 4g; vitamin a 61.8RE; sodium 181mg; calcium 60.6mg; iron 1.3mg.
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