Pumpkin Cake with Maple Frosting
Shelly
ingredients
- 1 c. butter, softened
- 2 c. firmly packed brown sugar
- 4 eggs
- 15 oz. can pumpkin
- 3 c. all-purpose flour
- 2 tsp. baking powder
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt
- 1/4 tsp. ground allspice
- 1/2 c. milk
- Frosting:
- 12 oz. cream cheese, softened
- 3/4 c. butter, softened
- 2 Tbsp. pure maple syrup
- 1/4 tsp. ground cinnamon
- 4 1/2 c. confectioner’s sugar
directions
- 1
Preheat oven to 350°.
- 2
Spray 2 9" round cake pans with baking spray with flour.
- 3
In a large bowl beat butter and sugar at medium-high speed until fluffy.
- 4
Add eggs, one at a time, beating well after each addition.
- 5
Beat in pumpkin until smooth.
- 6
In a medium bowl combine flour, baking powder, cinnamon, baking soda, nutmeg, salt and allspice.
- 7
Gradually add to butter mixture, alternately with milk, beginning and ending with flour mixture.
- 8
Sppon batter evenly into prepared pans and bake for 22-27 minutes or until toothpick comes out of the center clean.
- 9
In a large bowl beat cream cheese and butter at medium-high speed with an electric mixer until fluffy.
- 10
Reduce speed to medium-low; add syrup and cinnamon.
- 11
Gradually beat in confectioner’s sugar until mixture is smooth.
- 12
Spread icing between layers, top and sides of cake.
Source: Shelly
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