Pumpkin Spice Cake with Maple Buttercream

Time to bake everything pumpkin!

Pumpkin Spice Cake with Maple Buttercream

1 pkg spice cake mix
1 cup canned pumpkin
3 eggs
1 cup milk
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ginger

Preheat oven to 375°.  In large bowl, combine cake mix, pumpkin, eggs, milk, cinnamon, nutmeg, and ginger. Mix with electric mixer on low until combined, then on medium for about 2 minutes.

Pour batter into two well greased 8″ or 9″ round cake pans.  Bake for 20-25 minutes or until pick comes out clean when inserted in center.  Cool in pans for 5-10 minutes, then cool cakes on wire rack completely.

Maple Buttercream:
1 cup butter, softened
4 cups powdered sugar
6 Tbl pure maple syrup
4 Tbl milk

Whip butter, powdered sugar, maple syrup, and milk until fluffy.  Add less milk or more milk to make desired spreading consistency.  Spread frosting between layers and over sides and top of cake.  There is enough frosting to slice each cake layer in half to make four layers with frosting in between each layer.

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4 thoughts on “Pumpkin Spice Cake with Maple Buttercream”

  1. This is so moist and the flavor not overpowering- it is as if I could taste all the different spices and then at once the finale: the frosting- Simply Delicious!

    1. Alta – That was my experience too (yes I did have a bite). The pumpkin is the first taste but then it finishes with the maple from the frosting…wow!

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