Description
This Pumpkin Cake with Maple Frosting is perfection! It’s so light and fluffy with browned butter maple buttercream frosting! This cake is the perfect fall dessert.
Ingredients
Cake
- 1 box yellow cake mix
- 1 cup pumpkin puree (like Libby’s canned pumpkin)
- 1/2 cup milk
- 1/3 cup oil
- 4 eggs
- 1 teaspoon pumpkin pie spice
Frosting
-
- 1 cup butter
- 4 cups powdered sugar
- 3/4 cup maple syrup
Instructions
-
- Preheat the oven to 350°F. Coat 2 8- inch round pans with nonstick spray. Line the bottoms of the pans with parchment paper cut to fit, and spray again. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the cake mix, pumpkin, milk, oil, eggs and pumpkin pie spice. Mix on low to combine for 30 seconds and then turn the mixer up to medium and continue mixing for 2 minutes, scraping the sides of the bowl as necessary.
- Divide the batter between the two pans evenly and bake for 25-35 minutes until the centers of the cake is set and toothpick inserted comes out clean.
- Allow the cakes to cool in the pan for 5 minutes and then remove the cakes from the pans and allow to cool on a wire rack until cooled completely.
Frosting
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