Pumpkin Spice Cake with Butterscotch Icing
I just made this cake this afternoon, and it's really great. It would make a great alternative to pumpkin pie at Thanksgiving; this sweet and spicy cake is a real crowd-pleaser all through the fall season. Enjoy!
Pumpkin Spice Cake
- 2 cups of flour (all-purpose)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. ground nutmeg
- 1/2 tsp. pumpkin pie spice
- 1 3/4 cups of sugar
- 4 eggs
- 2 cups of pumpkin pie filling
- 1 cup of oil (I used corn oil)
Preheat oven to 350. Grease and flour 2 cake pans (I used 8" pans). Mix flour, baking powder/soda, salt, spices and sugar. Add eggs, sugar, pumpkin and oil. Bake for 30-40 minutes.
Butterscotch Sauce for Icing
- 3/4 cup of sugar
- 2 tbs. water
- 1/4 tsp. lemon juice
- 3 tbs. unsalted butter, cut into pieces
- 1/2 cup heavy cream
- 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a heavy, medium saucepan. Cook over medium-high heat, stirring until the sugar dissolves. Allow the mixture to boil without stirring until it turns a dark amber. WATCH IT CAREFULLY! DO NOT LET IT BURN! Remove the pan from the heat, and add the butter. Swirl the pan to let the butter melt. Return to the heat and bring up to a boil. Whisk in the heavy cream, and remove from the heat. Add the milk slowly until the butterscotch reaches the desired consistency.
The sauce will thicken as it cools.
Cream Cheese Icing Base
- 6 oz. cream cheese, softened
- 2 tbs. unsalted butter, softened
- 1 cup of confectioner's sugar
- 1/4 tsp. salt
- butterscotch sauce
Combine cream cheese, butter, sugar, and salt. Beat until smooth and creamy. Slowly add butterscotch. Continue beating until smooth and completely blended. Refrigerate the icing, and frost the cake when ready to serve.