Go Back

Maple Pumpkin Spice Cake

Adapted from a Farm Journal Recipe found in my Fancy Lady Recipe Box (est. 1950s)
Print Recipe Pin Recipe

Ingredients
  

  • 3 cups all purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ cup salted butter softened
  • 1 cup granulated sugar
  • 1 cup light brown sugar firmly packed
  • 2 eggs lightly beaten
  • 1 cup pumpkin puree
  • 1 teaspoon maple extract
  • ½ cup milk

Instructions
 

  • Preheat oven to 350°F.
  • Grease and flour a 9x13 pan and set aside.
  • Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice and set aside.
  • Cream together the butter, granulated sugar, and brown sugar until well incorporated (it will be like a wet sand).
  • Beat in eggs one at a time until incorporated.
  • Mix in the pumpkin puree. The mixture may look curdled but it will work itself out once you add the flour.
  • Stir the maple extract into the milk.
  • Add the dry mixture to the batter, alternating with the milk, ending with the dry mixture. Mix just until combined after each addition; do not overmix.
  • Pour the batter into the prepared 9x13 pan and spread evenly.
  • Bake until a toothpick inserted in the center comes out mostly clean with a few moist crumbs, about 30-35 minutes. I suggest checking at the 25-minute mark to see where things are.
  • Cool on a wire rack until completely cool before you frost.
  • Top with Caramel Butter Frosting or the frosting of your choice. A buttercream flavored with pumpkin spice would pair well as well.
  • YIELD: 12-15 servings
  • See make-ahead and storage notes below.

Notes

YIELD: 12-15 servings
MAKE AHEAD: If making ahead, let the cake cool completely, then cover tightly with plastic wrap and store at room temperature for up to 2 days, or refrigerate for up to 5 days. To freeze, wrap the cooled cake tightly in plastic wrap and then a layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for a few hours, still wrapped, before frosting.
STORAGE: Store the frosted cake covered at room temperature for up to 1 day for optimal freshness, or in the refrigerator. For longer storage, refrigerate for up to 5 days, letting it come to room temperature before serving for the best texture. To freeze, wrap tightly in plastic wrap and place in an airtight container or freezer bag for up to 3 months; thaw overnight in the refrigerator or at room temperature for a few hours before serving.