Family Life

Pumpkin Spice Cake

October Recap and a Recipe!

October was a really busy, not so amazing month. C was pretty much sick the entire time, we even got lucky enough to experience our first allergic reaction. Meanwhile, E was losing his mind – which forced a meds change – and A was seen for an Endocrine Checkup. We were definitely very very busy.

In the midst of it all, I agreed to host my nieces 1st Birthday party! I love to host and I was happy to open my house up and bake the cakes (which we will get to soon). I was really looking forward to that weekend and the events that we had planned, as Halloween was just around the corner.

Then, on Wednesday, I was told my great aunt had died.

My celebratory mood disappeared. To make matters worse, the funeral was scheduled for that Friday. There was no way that I could help with the birthday and be at the funeral. Life is about choices. My family has always said it is also about the living. So, I stayed, heartbroken.

Cooking heals my soul.

Seriously, there isn’t anything I enjoy more than being able to develop a recipe, bake something delicious and serve it to my family. So, I got to the kitchen and I created something.

It started because I had baked a sugar pie pumpkin and only got about a cup of pumpkin puree out of it. Most pumpkin cake recipes I could find were calling for a 15 ounce can. That wasn’t going to work for me. I started mixing ingredients and decided to bake a tiny ramekin to be sure it would work and then bake the entire 1st birthday cake with the batter if it was a success.

IT WAS AMAZING.

Without further ado… My Pumpkin Spice Cake Recipe.

Preheat your oven to 350 degrees Fahrenheit.

Start with a cup of pumpkin.  I have now tried both canned and fresh – it worked either way! Mix it with a half cup of melted butter. Then add in 3 large eggs, one at a time and a half cup of sour cream. From there, add 1 cup white sugar and a half cup of dark brown sugar and a teaspoon of vanilla.

Meanwhile, in a separate bowl, mix 2 cups of flour with 1tsp of baking soda, 1 and 1/2 tsp of pumpkin pie spice and a half teaspoon of salt.Gradually add the dry mix to the pumpkin mixture. Be careful not to overbeat! Lol… that just autocorrected to over eat. Also true!Pour the mix into 3 well greased 9 inch cake pans. Bake at 350 for 20 to 25 minutes until set. Then cool completely!After the cakes are fully cooled. Fill and decorate as you wish! I used a variation of this yummy whipped cream!

If you try this, let me know!

6 thoughts on “Pumpkin Spice Cake”

  1. This sounds good! I have some frozen pumpkin to use up… I am going to try subbing the sugar for maple syrup and see how it turns out. Thanks for sharing and I’m sorry October was such a rough month, mama!

  2. Oh, and thanks for linking to my whipped cream recipe! I feel stupid because I saw this and thought, “my whipped cream would be so good with that cake” so I didn’t click on which one you used. Then I saw your link 🙈❤

  3. I baked two sugar pumpkins hoping to make two pies, I was shocked to find I only had enough for 1. Thank you for sharing your recipes! Hopefully November is a smoother month for you and your family.

Leave a Reply

Your email address will not be published. Required fields are marked *

I accept that my given data and my IP address is sent to a server in the USA only for the purpose of spam prevention through the Akismet program.More information on Akismet and GDPR.

This site uses Akismet to reduce spam. Learn how your comment data is processed.