This is a super simple but really amazing pumpkin pecan spice cake with a cream cheese glaze and a few m&ms for good measure. I happened to get a pumpkin cake mold 80% off right after Halloween at my local Michael’s and thought it would be perfect for this thanksgiving favorite. Of course you can use a Bundt cake pan, regular stackable pans, sheet pan or cup cakes. Just make sure you adjust the baking time.
What you will need:
Pre-packaged spice cake mix
1 Cup canned pumpkin
1/4 tsp baking powder
1 Cup milk
1/2 cup chopped pecans
4 oz. cream cheese – room temperature
1/2 cup powdered sugar
1 tsp vanilla extract
3-4 tbsp. milk
Orange and Brown mini m&ms
Pre heat oven to 350 degrees
Combine the spice cake mix, pumpkin, baking powder milk, eggs and pecans. Mix thoroughly. You can mix by hand but I find that I get a better consistency using a hand mixer for this recipe.
Pour the batter into your pumpkin shaped mold using a funnel or piping bag. If you are not using a mold simply pour the batter into the pans as usual. Bake in the mold for about 35-38 minutes. If you are not using a mold follow the directions on the spice cake mix and add a few additional minutes depending on which method you are using to bake the cake. This may take some trial and error. I needed an additional about 8 minutes using the mold.
Remove the cake from the oven and let cool completely. Remove it from the mold or pans as needed. In the mean time, move on to the cream cheese glaze.
To make the cream cheese glaze, combine the room temperature cream cheese with the powdered sugar, vanilla extract, and milk. Mix until smooth. You may need to add a little more milt to make it more of a glaze consistency. My glaze was a little thicker than I intended and didn’t run down the cake the I wanted it too.
Drizzle (or in my case slather) the glaze onto the top of the cake then add the orange and brown m&ms as a garnish.
This cake barely lasted a day before my husband and son devoured it. Even I was shocked at how fast they ate it; especially my son who actually prefers pie over cake. Hope you all love it just as much. This cake is perfect for the fall season.