Pumpkin spice is a blend of spices including cinnamon, cloves, nutmeg, ginger, and sometimes allspice. Although pumpkin spice doesn’t actually contain any pumpkin, people associate the combination of spices with pumpkin, as it is a spice blend commonly used to season pumpkin pies. Early American settlers may have made pumpkin pies using similar spices as early as 1620, but the first popular mention of pumpkin spice on record didn’t appear until 1936 when the Washington Post published a recipe for pumpkin spice cakes. Due to its popularity, several companies began offering ready-mixed pumpkin pie spice in the 1950s and in the '60s it was shortened to pumpkin spice.
Recipe Servings: 16
Ingredients
Cake:
- 2 cups all-purpose flour
- 1½ cups sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ¼ tsp ground cloves
- 4 eggs, beaten
- 1 can (16 oz) pumpkin
- 1 cup vegetable oil
Frosting:
- 1 package (8 oz) cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions
- Preheat the oven to 350°F.
- Combine the flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
- Stir in the eggs, pumpkin, and vegetable oil until thoroughly combined.
- Spread the batter into an ungreased 15 x 10-inch baking pan.
- Bake the cake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it cool before frosting.
- Beat the cream cheese until smooth.
- Add the butter, mixing until well combined and smooth.
- Add the powdered sugar and vanilla, mixing until fully combined.
- Spread the frosting evenly over the cooled cake, slice it, and serve.
For Cake:
For Frosting:
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