Pumpkin Spice Cake With Maple Icing Recipe

Name: Pumpkin Spice Cake With Maple Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3/4 cup butter, softened; 2 cups sugar; 1 (15 ounce) can pumpkin; 4 eggs; 1 teaspoon vanilla; 3 cups flour; 2 1/2 teaspoons ground cinnamon; 2 teaspoons baking soda; 1 1/2 teaspoons ground cloves; 1/2 teaspoon salt; 1 cup chopped walnuts (I use pecans); 1 cup raisins; Frosting; 1/2 cup butter; 1 cup sugar; 1 (5 ounce) can evaporated milk; 1/4 cup maple syrup (the real stuff,not just maple falovored); 1/4 teaspoon vanilla

Servings: persons

Cake
3/4 cup butter, softened
2 cups sugar
1 (15 ounce) can pumpkin
4 eggs
1 teaspoon vanilla
3 cups flour
2 1/2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons ground cloves
1/2 teaspoon salt
1 cup chopped walnuts (I use pecans)
1 cup raisins
Frosting
1/2 cup butter
1 cup sugar
1 (5 ounce) can evaporated milk
1/4 cup maple syrup (the real stuff,not just maple falovored)
1/4 teaspoon vanilla

1
Cream butter and sugar until fluffy.
2
Add pumpkin,eggs and vanilla,beat until smooth.
3
Combine dry ingredients in medium bowl.
4
Add one cup at a time to creamed mixture,stirring until well blended.
5
Stir in nuts and raisins.
6
Spoon into greased bundt pan.
7
Bake at 350 degrees for 55-65 minutes or until toothpick inserted in center comes out clean.
8
Cool in pan 10 minutes,then invert onto serving plate and cool completely.
9
For icing: melt butter in heavy medium saucepan over medium-high heat.
10
Stir in sugar,evaporated milk,and syrup.
11
Bring to boil,stirring constantly,boil 6 minutes.
12
Remove from heat and stir in vanilla.
13
Pour into medium bowl and cool 10 minutes.
14
Beat for 8-10 minutes or until thick and creamy.
15
Spread over top of cake.

1817

kcal

Calories

Fat

238

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake, 3/4 cup butter, softened, 2 cups sugar, 1 (15 ounce) can pumpkin, and more.

Yes, Pumpkin Spice Cake With Maple Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Spice Cake With Maple Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions