Heavens Pumpkin Cake

Heavens Pumpkin Cake

Heavens Pumpkin Cake

Heavens Pumpkin Cake

If heaven had a pumpkin cake recipe this would have to be it! Seriously. This recipe is just so divine not to mention delicious. And don’t you just love your vegetables especially when they are made into cakes – pumpkin, carrot….
After picking a pumpkin from my garden and finding it just so yummy i had two choices:

  1.  I might go to the shop and purchase a fresh pumpkin cake
  2.  I might have a go at making my very own version of this particular pumpkin cake

You know what I did?  I created a recipe and I guarantee this really is the very best pumpkin cake you’ll ever eat.  Not to mention it is easy!  Oh yeah very easy!


1 box of yellow cake mixture
1 can of pumpkin
1  teaspoon of pumpkin pie spice (if you do not have this spice inside your spice cupboard, you may make your very own simply by mixing nutmeg, cinnamon, ginger, and some allspice)
1 can sweetened condensed milk
whipped topping (I made my own whipped cream using 1 pint whipping cream and 1/2 cup powdered sugar…but you can sub cool whip or whatever you like)
garnish – I made use of dark chocolate shavings, heath pieces, along with caramel sauce

Pumpkin Cake Instructions

Pre-heat your stove to 350 degrees and then oil a clean cake pan –  12 x 9 however virtually any size works…it’ll simply be slimmer or thicker based on the size of the pan
Using a large mixing dish, stir collectively the cake mixture along with the pumpkin- pie spice – this should combine both the ingredients as well as breakup any cake mixture lumps
Blend in the medium can of pumpkin
Pour into the ready prepared pan
Bake for about Half an hour (modify the duration of baking based on the size of your pan)
Permit the cake to cool down fully within the pan
As soon as it is cool, make use of the back of your wooden spoon in order to poke openings within your cake – everywhere over the surface of the cake…don’t get worried about it looking lovely, you’re going to be covering it up
Put the can of condensed milk(I love this stuff, I used to eat it by the spoonful as a kid) on top of the cake, ensuring that you fill al of the holes – make use of the back of a table spoon to distribute the sweetened condensed milk all around equally
Permit the milk to absorb into the pumpkin cake by allowing to chill for 1 hour or longer within the refrigerator
Immediately after 1 hour, ice your pumpkin cake using the whipped frosting – I mixed A single pint of whipping full cream together with 1/2 cup of icing sugar using my handy kitchen aid blender and whip using a medium-high speed for approximately 5 minutes
Place the cake back into the refrigerator until you are prepared to serve
Prior to serving, garnish together with whichever other topping you would like…I made use of dark chocolate shavings, heath pieces, along with caramel sauce
Keep any remaining cake inside the refrigerator



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s