Email to Debbie Wharton Howell      

Recipe Categories: mystic6799's HOME PAGEAPPETIZERS BarCookies BBQ BEVERAGES BREAD BREADMACHINE BREAKFAST CAKESandPIES CANDY CASSEROLES CHEESECAKE CleanEating COOKIES CROCKPOT CUPCAKES DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD FRUIT GameMeat GlutenFree GritsGrains HerbalRemedies IceCream IndoorGrill JAMSandJELLIES MARINADES MEATS MiamiMediterraneanDiet PASTA PASTRIES PaulaDeen PetFood PIZZA POULTRY RachaelRay RICE SALADandDRESSING SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN Wings

Pumpkin Vermont Spice Cake




List of Ingredients



• CAKE:
  
• 3 cups all-purpose flour
  
• 3 1/2 tsp baking powder
  
• 2 tsp pumpkin pie spice
  
• 1 tsp baking soda
  
• 3/4 tsp ground nutmeg
  
• 1/2 tsp salt
  
• 1 1/2 cups granulated sugar
  
• 3/4 cups (1 1/2 sticks) butter, softened
  
• 3 large eggs
  
• 1 1/2 cups pumpkin puree
  
• 1 1/2 tsp vanilla
  
• 1/2 cup evaporated milk
  
• 1/4 cup water
  
• MAPLE FROSTING:
  
• 11 oz cream cheese, softened
  
• 1/3 cup butter, softened
  
• 3 1/2 cups sifted powdered sugar
  
• 2 to 3 tsp maple flavoring
  
• chopped nuts and nut halves (optional)
  






Instructions



1. Preheat oven to 325 degrees. Grease and flour two 9" round cake pans.
   
2. FOR CAKE: Combine flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl.
   
3. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin and vanilla extract. Beat in evaporated milk and water. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
   
4. Bake for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
   
5. FOR MAPLE FROSTING: Beat cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
   
6. TO ASSEMBLE: Cut each cake in half horizontally with long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
   






Final Comments


Makes 12 servings.

NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.