Friday, October 21, 2016
It has been a super hot fall here in North Carolina. This week, right in the middle of October, we hit 90 degrees. We have fake pumpkins on the steps and have not had the first pot of chili or our favorite Hamburger Soup. One afternoon this week, I couldn't stand it any longer. It was definitely time to mix up a Pumpkin Spice Cake with Cream Cheese Icing. Those of you who have known me for years, know that I am a big fan of cake mixes. Actually, I love the flavor and the moistness. This pumpkin cake was originally a "from scratch" recipe. But, there is always a way to reinvent any cake with cake mixes.
Parker and I were home one afternoon, and he was hungry and bored. I pulled out the aprons and the portable mixer. We had a great day and wound up with a delicious dessert that everyone loved. Well, Parker's mom thought that it was a little heavy on the cinnamon and cloves. Adjust, if you aren't a spice cake lover.
Pumpkin Spice Cake
Preheat oven to 350 degrees
Grease and flour a tube pan - I always use Baker's Joy and then distribute the spray with a paper towel
1- French Vanilla Cake Mix - or any yellow or white cake mix without pudding
1/2 cup sugar
1 15 ounce can of pumpkin
1 cup sour cream
1 1/2 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon pumpkin pie spice
4 eggs - brought to room temperature
Dump all ingredients into a large mixing bowl. Find a little boy who loves to use an electric mixer. Let him mix until all ingredients are well incorporated. We created a tornado in the center. Carefully pour the mixture into a well greased tube pan. Bake at 350 degrees for 45 minutes. Invert pan and cool on wire rack. Cool completely
Cream Cheese Icing
I have used this recipe for almost 50 years. It turns out perfect every time.
1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
Beat softened butter and cream cheese until well blended.
Add sugar and vanilla. Beat until creamy.
Spread the icing on the cooled cake. Enjoy!