Pumpkin Spice Cake With Maple Whip Cream Frosting & Warm Caramel Sauce
Submitted by: nadine | Source: homemade
- Servings: 16
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
|Pumpkin Spice Cake:|
|1½ tsp||Baking Powder|
|1½ tsp||Baking Soda|
|2 Tbsp||Pumpkin Pie Spice|
|1½ cups||Brown Sugar|
|1½ cups||Granulated Sugar|
|1½ cups||Butter, melted|
|1× 28 oz can||Pumpkin|
|4 oz||Cream Cheese, at room temperature|
|⅓ cup||Maple Syrup|
|1 cup||Heavy Cream|
|1 cup||Caramel Ice Cream Topping|
Pumpkin Spice Cake:
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans, then set aside. In a large bowl, combine flour, baking powder, baking soda, salt, pumpkin pie spice, brown sugar and granulated sugar. Add the melted butter, pumpkin and eggs, then beat until smooth. Divide the batter evenly between the pans. Bake for 35-40 minutes until a toothpick inserted into the cake comes out clean.
Remove from oven, cool for 10 minutes, then invert onto cooling racks. Cool completely.
Maple Whip Cream Frosting:
In a medium bowl, beat together the cream cheese and maple syrup, then beat until smooth. In a chilled mixing bowl, whip heavy cream until soft peaks form. Add the whipped cream into the cream cheese mixture and beat until desired consistency is reached. Frost the cake. To serve, slice the cake and drizzle warm caramel sauce over each slice.
I have been making this cake and serving it at our thanksgiving table for over 15 years now. Every year I ask my family what requests they have and this cake is always on the list. The cake can be made up to two days ahead. The flavor of the cake becomes even richer and its a big time saver. Making this cake is a sure winner in our home. It has become a tradition on our Thanksgiving table. The cake tastes even better made ahead of time. Which makes for a perfect time saving make ahead dessert. Add to this a drizzle of warm caramel sauce and you have a cake recipe sure to become a tradition in your home, too.