Pumpkin Spice Cake with Brown Sugar Butter Cream Frosting
Pumpkin Spice Cake with Brown Sugar Butter Cream Frosting
Pumpkin Spice Cake with Brown Sugar Butter Cream Frosting
Pumpkin Spice Cake with Brown Sugar Butter Cream Frosting

Pumpkin Spice Cake with Brown Sugar Butter Cream Frosting

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Pumpkin Spice Cake with Brown Sugar Butter Cream Frosting

by Chef Charles Knight

Although there are a lot of words and ingredients here, this recipe is quick and easy to follow and bake. A few techniques and ingredients like mayonnaise and pineapple juice might seem to be out of place. Trust me Cooking is Chemistry and Baking is Science and with it the compliments will be forthcoming. 

Back in the day, using carrots or pumpkin in cakes was used when sugar and other sweeteners were scarce. I prefer to grate fresh ripe pumpkin. However, canned pumpkin (not pumpkin pie filling) can be substituted.

NOTE: Baking time for this cake is 30 to 35 minutes at 350˚F. For this reason, the pumpkin should be grated fine enough to be suspended throughout the batter. Use shredding cone #1 on the Health Craft Rotary Food Cutter.

Pumpkin Spice Cake

PREPARATION 1 hour 15 minutes – makes 8 to 10 servings.

EQUIPMENT: Electric Mixer, 3-quart mixing bowl, 2 square or round cake pans, a 12x9-inch baking pan, Food Processor with grater.

INGREDIENTS Pumpkin Spice Cake

  • 2 ½ cup self-rising flour
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon nutmeg (fresh grated preferred)
  • ½ teaspoon ground cloves
  • ¼ teaspoon allspice
  • 1 teaspoon baking soda
  • 2 cups brown sugar
  • 1 cup vegetable oil
  • 1 tablespoon almond or vanilla extract
  • 4 whole eggs
  • 1 tablespoon mayonnaise
  • 3 cups fresh grated pumpkin #1 cutting cone
  • ½ cup crushed pineapple partially drained
  • 1 cup roasted walnuts or almonds chopped fine (optional)

DIRECTIONS for Pumpkin Spice Cake Layers

Preheat oven to 350F. Grease and flour three 8-inch cake pans or 2 square cake pans, or 1 baking pan 12x10.

In your mixing bowl/electric mixer combine the flour and 6 dry ingredients on low speed about 1 minute.

Begin to add the oil a little bit at a time. Mix until the dry ingredients are moistened by the oil and look like little course beads. Scrape the sides and bottom of the bowl and allow to rest while preparing the eggs and pumpkin.

In the 3-quart bowl whisk the eggs, mayonnaise, and almond or vanilla extract together until creamy. Stir in the pumpkin and whisk until well blended, set aside.

With the electric mixer on low speed, slowly add the egg mixture until fully combined. Allow mixture to rest, about 1 to 2 minutes and mix again for about 30 seconds.

Pour equal amounts into each 8-inch cake pan, about halfway up the sides.

Bake at 350 degrees 30 - 35 minutes, let cool in pans 15 to 20 minutes then turn out.

INGREDIENTS Brown Sugar Butter Cream Frosting

  • 1 stick unsalted butter softened
  • 4-ounces Cream Cheese softened
  • 2 teaspoons almond or vanilla extract
  • 2 cups brown sugar
  • 2 cups powdered sugar
  • Milk as needed


In a mixer, cream together the butter, cream cheese, vanilla or almond extract, and brown sugar on low speed.

Add the powdered sugar a little bit at a time and continue to mix on low speed until the powdered sugar is combined into the mixture. Then mix on medium until creamy about 1 minute.

Add milk 1 teaspoon at a time until you have the frosting at the desired consistency. It should be slightly stiff.

Allow cake to thoroughly cool before applying icing. Topped with chopped walnuts or almonds. Keep refrigerated.