It's time to dig in!Everyone loves pumpkin-spice cake, especially with a pumpkin spice-flavored cream cheese frosting! Here's a fun-and-easy way to serve this fall favorite - in mason jars!
3/4 cup butter
1 cup dark brown sugar
1 cup sugar
3 large eggs
1 cup canned pumpkin
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon ground clove (optional)
Pumpkin Cream-Cheese Frosting:
1 package (8-ounce) cream cheese, softened
1/4 cup canned pumpkin
1/4 cup (1/2 stick) butter, softened
1 tablespoon orange juice
1 teaspoon orange zest
1/2 teaspoon vanilla extract
4 cups powdered sugar
1. Prepare cake pans: Preheat oven to 350 degrees F. Grease 9 x 13 inch cake pan with butter or oil.
2. Make the batter: With an electric mixer, set on medium speed, cream butter with sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.
3. Combine the canned pumpkin, buttermilk, and vanilla in a medium bowl and set aside.
4. Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and clove, in a large bowl and set aside. Add the flour mixture and buttermilk mixture to the butter mixture, gradually, blending well after each addition until smooth.
5. Bake the cake: Pour batter into the prepared pan and bake until a toothpick inserted into the middle of each cake comes out clean -- about 35 to 40 minutes.
6. Let the cake cool for about 30 minutes.
7. Make the frosting: Blend the cream cheese, canned pumpkin, butter, orange juice, orange zest, and vanilla in a large bowl using an electric mixer set at medium speed, mixing until smooth.
8. Add the sugar to the frosting mixture, continuing to mix until light and creamy -- about 5 more minutes.
9. Assemble in jars: Cut (or scoop) cake into small pieces. Insert pieces of cake inside jars, then add a dollop of frosting, alternating layers until jars are filled.
10. Serve or store refrigerated (for up to four days). Enjoy!
- By Jillian Tohber Leslie