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
- 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 girl friends 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, other wise 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?
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