It is that time of the year again when you find “pumpkin everything.” I use this time of the year to make all those yummy pumpkin desserts and this Maple Icing Pumpkin cake was a huge hit.
This was a simple recipe to make and any excuse to throw pecans on top of anything and I am doing it. I keep saying that I want to be a rule-breaker and serve pumpkin any time of the year. I guess we have to have the excitement of the fall season and pumpkin is part of it.
- 2 cups flour
- 1 cup sugar
- 3 tsp baking powder
- 1 tsp salt
- 1 egg
- ⅓ cup butter
- ½ cup milk
- 1 cup canned pumpkin
- 2 teaspoons pumpkin pie spice
- Streusel topping
- ½ cup pecans
- ¼ cup flour
- ½ cup brown sugar
- ½ tsp cinnamon
- ¼ cup butter
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon maple flavoring
- Mix together flour, sugar, baking powder, salt egg, butter, milk, pumpkin, and pumpkin pie spice.
- Pour batter into a greased 9×13 inch pan.
- Combine chopped walnuts, flour, brown sugar, cinnamon, and butter, mix until crumbly.
- Sprinkle evenly over batter.
- Bake at 350 degrees for 40-45 minutes.
- Let cool completely before adding maple glaze.
- Mix together powdered sugar, milk, and maple flavoring.
- Drizzle the glaze over the pumpkin cake.
I made this dessert for a few of my girlfriends last month. Every time I make a dessert, I have to leave some of it behind for the family. I took half of the pumpkin cake to the girls and the other half stayed at home.
I did manage to get a piece that evening and I was lucky enough to have one for breakfast the next morning. Good thing I had it for breakfast, otherwise I would have never had another piece. This one is on the list to make again, which my family claims that I never make anything twice.
What is your favorite fall recipe?
Join the DD Community!
Join the Designed Decor Community and receive weekly free tips on DIY home projects, painted furniture, decorating, and much more.