Delicious alternative to PUMPKIN PIE!


Not everyone loves pumpkin pie….but everyone I know, LOVES this fabulous


Try adding it to your menu along with all the traditional recipes this
Thanksgiving to give your holiday gatherings a bit of variety. Enjoy!

Spiced Pumpkin Cake

4 eggs
2 c. flour
1 tsp. kosher salt
1 2/3
c. sugar
2 tsp. baking powder
1 tsp. ground cinnamon
1 c. vegetable oil
1 tsp. baking soda
½ tsp. ground cloves
1 29 oz. can canned pumpkin

Preheat oven to 350°. Combine eggs, sugar, oil and pumpkin in a large mixing bowl and
blend with an electric mixer. In a separate bowl, combine remaining dry ingredients and
whisk together. Add dry ingredients to pumpkin mixture. Beat for 3 to 4 minutes on
medium speed. Pour into 3 greased 9-inch round cake pans. Bake for 20 to 25 minutes
or until toothpick inserted in the center of the cakes comes out clean. Remove from
baking pans and wrap immediately in plastic wrap and allow to completely cool. Once
cooled, place one of the cakes on a cake stand and frost first layer with Almond Cream Cheese
Frosting. Add second layer and repeat. Finish with third layer and frost entire cake evenly.

Almond Cream Cheese Frosting

4 oz. cream cheese, softened
1 tbsp. heavy whipping cream
1 tsp. almond extract
½ c. butter, softened
4 c. powdered sugar
½ tsp. pure vanilla extract

Combine ingredients together with an electric mixer in a small mixing bowl and beat until creamy. Frost Spiced Pumpkin Cake. Refrigerate until ready to serve.

Excerpt From: Michelle Huxtable. “The Gathering of Friends Volume Six, A Year of Holidays at Home

Also available in eBook format for your smart phone, iPad or any handheld device

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