Pumpkin cake with maple frosting

We used Bell-View’s Grade A Maple Syrup to make this cake! Just in time for Fall!

INGREDIENTS:

Cake:

  • 1 Jar of Bell-View’s Taste the Fruit 1st Pumpkin Butter

  • 1/4 cup white sugar

  • 1/3 cup brown sugar (packed)

  • 1 cup vegetable oil

  • 4 large eggs

  • 2 cups all-purpose flour

  • 2 tsp. Pumpkin Spice seasoning

  • 2 tsp. baking powder

  • 1 tsp. baking soda

  • 1 tsp. salt

Frosting:

  • 1 stick of butter, softened

  • 2 tsp. vanilla extract

  • 2 cups powder sugar

  • 2 tsp. Bell-View Grade A Maple Syrup

  • 2 tbsp. Half & Half or Heavy Whipping Cream

DIRECTIONS:

  1. Preheat the oven to 350 degrees F.

  2. Beat pumpkin butter, sugar, oil, and eggs with an electric mixer in a medium bowl until well combined.

  3. Sift together flour, pumpkin pie spice, baking powder, baking soda, and salt in a separate bowl; stir into pumpkin mixture until thoroughly combined. Spread batter evenly into an ungreased 10x15-inch pan.

  4. Bake in the preheated oven until cake bounces back when gently pressed, 25 to 30 minutes. Remove from the oven and let cool.

  5. While the cake is cooling, make frosting: Beat together butter and powder sugar, stir in vanilla, and maple syrup. Beat until mixture is smooth.

  6. Spread frosting evenly on top of cooled cake. Cut into 24 squares.

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