Recipe Box, Pumpkin Spice Cake with Maple Buttercream
Have you had pumpkin anything yet this year?
A pumpkin spice latte perhaps~
How about a slice of Pumpkin Spice Cake with Maple Buttercream?
Yes please!
This cake has the flavors of Fall in every tasty bite
Not only is it very moist and delicious,
it’s very easy to make too!
The box of Spice Cake Mix is amped up with pumpkin puree,
buttermilk, vanilla pudding mix, eggs, butter,
sour cream and white chocolate chips
Put everything except the chips, toffee bits,
and {not pictured} maple syrup,
in a mixing bowl and blend
Once the batter is blended, stir in 1 cup of white chocolate chips
Put the batter into a prepared bundt pan
Bake at 350 for 30 minutes and check with a skewer,
return to oven and check every 5 minutes
until cake tester comes out clean
and the cake is set in the middle {mine took 40-45 minutes}
Cool in pan on a wire rack for 1 hour then turn cake out onto a plate
If you don’t have a silicone bundt pan,
I highly recommend getting one,
the cakes come out like a dream
You can get one on Amazon here
Make Maple Buttercream while cake continues to cool
Frost cooled cake and drizzle with maple syrup
Sprinkle top of cake with toffee bits and white chocolate chips
Watch it disappear!
Pumpkin Spice Bundt with Maple Buttercream
Ingredients
Cake
- 1 box Spice Cake Mix*
- 1 pkg Vanilla Instant Pudding
- 1 cup Pumpkin Puree
- 1 cup white chocolate chips
- 4 large eggs
- 1/4 cup sour cream
- 1 cup buttermilk or milk
- 1 stick 8T butter, melted
Maple Buttercream
- 1 cup unsalted butter, softened
- 1/3 cup maple syrup
- 3-4 cups powdered sugar
- dash of milk or cream
- Heath Toffee Bits
- white chocolate chips
Instructions
- Pre-heat oven to 350
- Mix all ingredients together in a stand mixer, hand mixer or by hand until well mixed.
- Stir in 1 cup white chocolate chips
- Pour into well greased Bundt cake pan.
- Bake for 30 minutes and check. Return to oven 5-15 more minutes until a toothpick inserted comes out slightly coated but not wet.
- Remove from oven and let stand in pan for 45-60 minutes.
- Invert onto plate or cake stand. Let cool completely before frosting.
- Spread buttercream on top and sides of cake and sprinkle with more white chocolate chips and toffee pieces
Maple Buttercream
- Mix butter, maple syrup and 3 1/2 cups powdered sugar. Add a dash of milk or cream if necessary to get the frosting to desired consistency for spreading. Add more sugar if icing gets too thin
Notes
1 yellow cake mix box
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice or cloves
Enjoy!
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Comments
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Such a rich and yummy Fall treat! Love the add of white chips.
thanks Angie!
This looks like autumn dessert supreme!
Thank you Dorothy, time for pumpkin recipes!
Good morning, Jenna! This cake looks delicious! I wish I had a slice right now with my tea. I love pumpkin so much and look forward to it in the fall. Thanks for sharing the recipe. I can’t wait to try it! Happy Sunday, sweet friend!
Thank you Shannon, I even had non-cake eaters dive in!
That looks divine!! I am so glad that fall is almost here, now it just needs to cool off so I can wear my sweaters.
Thanks Carole, I might or might not have had a piece for breakfast 😂 !
🤣 No one here will tell! It is so delicious looking that it probably jumps out on your plate.
Haha, yes it kind of did!
Yummy Jenna…gonna make this cake this week. thanks for the recipe.
Thank you Kari, I hope you enjoy it!
Melt in your mouth goodness – a sweet autumn recipe!
Thanks Mary!
I haven’t had anything pumpkin yet so this looks like the perfect way to change that! I will have a house full this coming weekend and I want to bake this. It looks delicious Jenna……
Thank you Emily, I hope you all enjoy it!
Yummy! A wonderful fall treat! I plan on making this soon!
Oh good Nancy! I hope you enjoy!
This recipe looks divine and I’m sure it’s a keeper! I can’t wait to try it, thanks for posting!
Thanks Suzanne, it is dangerously good!
Yay! Pumpkin recipes. This cake looks amazing and I am a glutton for buttercream icing…
Thank you Judee, this cake is a winner! Even my non-eating cake son had a big piece!
This looks absolutely fabulous Jenna! I’m not normally much of a sweets person but this would definitely do the trick for me, pumpkin, fall spices, white chocolate chips, toffee bits with buttercream frosting. Yum. Pinning for sure!
It is a dangerously good cake Kim, thank you!
I had a pumpkin chai tea this afternoon, and your cake sure would be perfect with it. I would be in Heavenly bliss!
Thank you Kitty, it is so moist and delicious!
Sounds so tasty Jenna, even for breakfast with my coffee.:) I haven’t had anything pumpkin yet but I’m ready! ♥
Thanks Mary, it is dangerously good!
That looks good, Jenna. About the only way I like pumpkin spiice is in a cake or bread, so that’s a keeper!
I’m not really a big pumpkin fan, but this cake is so moist and delicious it is dangerous!
OMG Jenna! I’m in love!! Heath chips, no less!! I’m actually serving my first pumpkin dish of the season at dinner tonight. Too bad I didn’t have this recipe yesterday, but I’ll definitely try it soon! That’s funny that you’re not a big pumpkin fan – I’m not either, but there are a couple recipes I really love. I think this one just jumped onto the list! THANKS!
I hope you make this Barbara, it is so good!
Oh that does look delicious! I haven’t had pumpkin spice anything yet this year but I do love it.
Thank you Joanne, this cake is dangerously good!
It took me a long time, but I’ve recently joined the pumpkin spice train – and this looks like a required try! Thanks for sharing at the What’s for Dinner party! See you Sunday!
This cake is amazing Helen, the pumpkin puree makes it so moist!
What a fun idea to decorate a spice cake! Looks fabulous..oh I wish I had a slice!