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Pumpkin Vermont Spice Cake

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Recipe

 

Yield

2 cakes

Prep

50 min

Cook

40 min

Ready

90 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
Cake
1 ½ cups sugar
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¾ cup butter
softened
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3 large eggs
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1 ½ cups pumpkin
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1 ½ teaspoons vanilla extract
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½ cup evaporated milk
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¼ cup water
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3 cups all-purpose flour
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3 ½ teaspoons baking powder
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1 teaspoon baking soda
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½ teaspoon salt
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1 ½ teaspoons cinnamon
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¾ teaspoon nutmeg
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¼ teaspoon cloves
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¼ teaspoon ginger
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15 each pecan halves
or walnut halves
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Frosting
11 ounces cream cheese
softened
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cup butter
softened
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3 ½ cups powdered sugar
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2 teaspoons maple flavoring
*

Ingredients

Amount Measure Ingredient Features
Cake
355 ml sugar
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177 ml butter
softened
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3 large eggs
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355 ml pumpkin
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7.5 ml vanilla extract
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118 ml evaporated milk
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59 ml water
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7.1E+2 ml all-purpose flour
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18 ml baking powder
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5 ml baking soda
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2.5 ml salt
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7.5 ml cinnamon
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3.8 ml nutmeg
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1.3 ml cloves
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1.3 ml ginger
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15 each pecan halves
or walnut halves
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Frosting
317.9 ml/g cream cheese
softened
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79 ml butter
softened
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828 ml powdered sugar
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1E+1 ml maple flavoring
*

Directions

Preheat oven to 325℉ (160℃).

Grease and flour two 9 inch round bake pans.

Cream granulated sugar and ¾ cup butter in mixer bowl.

Add eggs.

Beat 2 minutes.

Add pumpkin and vanilla. Mix well.

Beat in evaporated milk and water.

Combine flour, baking powder, baking soda, salt, cinnamon, nutmet, cloves and ginger.

Gradually beat into pumpkin mixture.

Spread evenly in prepared pans.

Bake in preheated oven 35 to 40 minutes unti wooden pick inserted in center comes out clean.

Cool on wire racks 15 minutes.

Remove from pans. Cool completely.

For frsoting, beat cream cheese, ⅓ cup butter and powdered sugar until fluffy.

Add maple flavoring. Mix well.

Use long serated knife to cut each cake in half horizontally.

Frost between layers and on top of cake.

To make 2 layer cake, frost between layers over top and on side of cake.

Garnish with nuts.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 581g (20.5 oz)
Amount per Serving
Calories 187340% from fat
 % Daily Value *
Total Fat 84g 129%
Saturated Fat 51g 257%
Trans Fat 0g
Cholesterol 383mg 128%
Sodium 1101mg 46%
Total Carbohydrate 88g 88%
Dietary Fiber 6g 23%
Sugars g
Protein 46g
Vitamin A 343% Vitamin C 7%
Calcium 27% Iron 43%
* based on a 2,000 calorie diet How is this calculated?
 
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