Pumpkin Spice Cake with Maple Icing

Pumpkin Spice Cake with Maple Icing

  • Prep Time: 20 mins
  • Total Time: 1 hrs 51 mins
  • Serves: 16,Yield: 1cake
  • About This Recipe

    “A moist cake topped with a thick,buttery icing with a hint of maple syrup.”



  • 3/4 cupbutter, softened
  • 2cupssugar
  • 1 (15ounce) cans pumpkin
  • 4eggs
  • 1teaspoonvanilla
  • 3cupsflour
  • 2 1/2 teaspoonsground cinnamon
  • 2teaspoonsbaking soda
  • 1 1/2 teaspoonsground cloves
  • 1/2 teaspoonsalt
  • 1cupchopped walnuts( I use pecans)
  • 1cupraisins
  • Frosting

  • 1/2 cupbutter
  • 1cupsugar
  • 1 (5ounce) cans evaporated milk
  • 1/4 cupmaple syrup( the real stuff,not just maple falovored)
  • 1/4 teaspoonvanilla
  • Directions

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

  • “I maded this cake for a church pot-luck, and everyone loved this! This tasted great!I will add this recipe to my own family cookbook.I did not use the raisins, but I am sure that would be okay. Judy from Houston, TX”

  • “Made this for the office and it was a BIG HIT. The icing can be used on any autumnal baked goodie: pecan pie, pumpkin pie, brownies, or even apple pie!”