Pumpkin Spice Cake
Pumpkin Spice Cake with cream cheese frosting, topping with a crunchy mixture of vanilla wafers, pecans and brown sugar. Are you still trying to figure out what to make for a Thanksgiving dessert? This just may be it. It is a delicious pumpkin cake with a cream cheese frosting. Wait thought until you taste the topping of pecans, crushed vanilla wafers and brown sugar all toasted before coating this cake. Yum! This pumpkin spice cake is definitely good enough to be on your holiday table. Need something that you can do quickly? Here is another dessert worthy of your holiday table, this one can almost replace pumpkin pie according to one of my friends. It’s a Pumpkin Toffee Dump Cake, I’d add some caramel sauce on the side and whipped cream! Not that it needs it but it sure would put it over the top, plus if you’ve noticed I’ve been on a caramel kick lately. Pumpkin Spice Cake Author: Mary Ellen Prep time: 30 mins Cook time: 1 hour Total time: 1 hour 30 mins Serves: Serves 8 - 10 1/2 cup butter, room temperature 1 1/4 cups light brown sugar 2 large eggs 1 cup canned pure pumpkin 1 teaspoon pure vanilla extract 2 cups flour ¼ teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 cup buttermilk, room temperature 1/2 cup butter, room temperature 1 1/4 cups light brown sugar 2 large eggs 1 cup canned pure pumpkin 1 teaspoon pure vanilla extract 2 cups flour ¼ teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 cup buttermilk, room temperature 8 ounces cream cheese, room temperature ½ cup butter, room temperature 1 teaspoon vanilla 4 - 4 ½ cups confectioners' (powdered or icing) sugar 8 ounces cream cheese, room temperature ½ cup butter, room temperature 1 teaspoon vanilla 4 - 4 ½ cups confectioners' (powdered or icing) sugar 1 cup pecans 35 vanilla wafers 1/2 cup brown sugar 1/4 cup melted butter Cream Cheese Frosting* 8 ounces cream cheese, room temperature ½ cup butter, room temperature 1 teaspoon vanilla 4 - 4 1/2 cups confectioners' (powdered or icing) sugar 1 cup pecans 35 vanilla wafers 1/2 cup brown sugar 1/4 cup melted butter Cream Cheese Frosting* 8 ounces cream cheese, room temperature ½ cup butter, room temperature 1 teaspoon vanilla 4 - 4 1/2 cups confectioners' (powdered or icing) sugar 1 cup pecans 35 vanilla wafers 1/2 cup brown sugar 1/4cup melted butter 1 cup pecans 35 vanilla wafers 1/2 cup brown sugar 1/4cup melted butter Cake: Preheat the oven to 350° F. Butter and flour a 9 inch round pan. Beat butter and sugar until light and fluffy with your mixer. Add eggs, one at a time. Add pumpkin and vanilla, beat well until incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the buttermilk and flour in 2 additions. Pour batter into prepared pan. Bake for 30 -35 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 5 minutes and remove cake from pan unto a wire rack to finish cooling. Garnish: Preheat oven to 400°F. Put pecans in a food processor and chop into small pieces. Pour onto baking pan. Do the same with the vanilla wafers. Add brown sugar to the pan. Mix together the pecans, cookie crumbs and brown sugar. Pour melted butter over all and mix in well. Place in oven and check every 5 minutes and give it a stir until it is toasted. It took mine about 15 minutes to toast. Cool before using. Frosting: Place the cream cheese and butter in a bowl. Whip until light and fluffy. Add vanilla and confectioner’s sugar. If necessary thin with a little (tablespoon at a time) milk or cream. Assemble: Cut cake in half. Place 1 half on your cake plate. Top with icing and a handful of the garnish mix. Top with second layer of cake. Finish frosting cake and coat sides and top of cake with garnish mix. Refrigerate when finished. Serve at room temperature. Cake: Preheat the oven to 350° F. Butter and flour a 9 inch round pan. Beat butter and sugar until light and fluffy with your mixer. Add eggs, one at a time. Add pumpkin and vanilla, beat well until incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, salt and spices. Add the buttermilk and flour in 2 additions. Pour batter into prepared pan. Bake for 30 -35 minutes or until a toothpick inserted in the center of cake comes out clean. Cool for 5 minutes and remove cake from pan unto a wire rack to finish cooling. Garnish: Preheat oven to 400°F. Put pecans in a food processor and chop into small pieces. Pour onto baking pan. Do the same with the vanilla wafers. Add brown sugar to the pan. Mix together the pecans, cookie crumbs and brown sugar. Pour melted butter over all and mix in well. Place in oven and check every 5 minutes and give it a stir until it is toasted. It took mine about 15 minutes to toast. Cool before using. Frosting: Place the cream cheese and butter in a bowl. Whip until light and fluffy. Add vanilla and confectioner’s sugar. If necessary thin with a little (tablespoon at a time) milk or cream. Assemble: Cut cake in half. Place 1 half on your cake plate. Top with icing and a handful of the garnish mix. Top with second layer of cake. Finish frosting cake and coat sides and top of cake with garnish mix. Refrigerate when finished. Serve at room temperature. Note: To make your own buttermilk combine ½ cup of milk with ½ tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using. Maybe you’d like to try? Pumpkin Toffee Dump Cake Grandmas Chocolate Cake Spiced Apple Ooey Gooey Butter Cake