Pumpkin Pie Spice Zucchini Cake with Cream Cheese Frosting

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I know! I know! It’s a mouthful to say but just give me a mouthful of this cake! Seriously, happy fall everyone. No better way to celebrate the cooler air than with this beauty right here. And this frosting…. I think I ate half of it out of the bowl as I was frosting the cake. Ooops! At least there was enough to cover it 🙂 Cream cheese frosting always reminds me of Dunkaroo’s from the 90’s. Anyone remember those? Yum!

Anyway, enough reminiscing. Go start those ovens and let’s bake this cake!

What you will need:

13 x 9 inch baking pan sprayed with non-stick spray

2 1/2 cups all-purpose flour
1/4 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 cup vegetable oil
3/4 cup brown sugar
1/2 cup granulated sugar
1/2 cup applesauce
3 large eggs
2 teaspoons vanilla extract
2 cups shredded zucchini, drained

Frosting:

8 oz. cream cheese
1/4 cup butter at room temp
1 teaspoon vanilla extract
3 cups powdered sugar

Preheat oven to 350 degrees fahrenheit. In a bowl, whisk together the flour, baking powder, baking soda, salt and spice. Set aside. In another bowl, beat together oil, both sugars and applesauce. Then add in eggs and vanilla and beat until combined. Slowly add in flour mixture until just combined. Fold in zucchini until combined. Pour batter into prepared pan and bake for 25-35 minutes. Allow to cool completely.

While cake cools, beat together all frosting ingredients. Spread over the cooled cake. Store cake covered and in the fridge. Slice and enjoy!

Pumpkin Pound Cake with Maple Glaze

This pumpkin cake is very similar to the one I posted 2 weeks ago, but this is a pound cake. For those who don’t know, pound cakes are very dense and rich because there is a pound of each 4 main ingredients; flour, sugar, eggs and butter. Also, I used a maple glaze instead of the cinnamon cream cheese frosting. That would be way too rich on a pound cake. But the glaze takes this cake over the top! Seriously, Starbucks worthy. I don’t know what it is about Starbucks’ baked goods, but oh my gosh, they are delicious! So fresh and I think better than any other bakery. They have THE best blueberry muffins I’ve ever had, hands down. I need to get that recipe. But anyway, back to fall. Let’s go make a pumpkin pound cake!

Side thought- I have a thing for Bundt cakes, too. Again, not sure what it is. The shape maybe? And they feed a lot of people so they’re perfect for a party or special gathering.

What you will need:

Bundt cake pan that is greased and floured

For the cake:

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 cup unsalted butter at room temperature
3/4 cup granulated sugar
1 cup packed light brown sugar
5 large eggs
1 can (15 ounces) pureed pumpkin
1 1/2 teaspoon vanilla extract

For the glaze:

4 tablespoons unsalted butter
3 tablespoons maple syrup
3 tablespoons heavy whipping cream (or milk since that’s all I had)
3/4 cup powdered sugar

To make cake:

Preheat oven to 325 degrees fahrenheit. In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.

In another large bowl (or bowl of your electric mixer), beat butter and both sugars until soft and creamy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin and vanilla.

Slowly add in the dry ingredients, beating until well incorporated. The batter will be thick. Spoon into prepared Bundt pan and bake for 55-60 minutes. Cool for at least 15 minutes before inverting onto serving plate. Let cool completely before glazing.

Here’s the cake naked!

To make the glaze:

In a small saucepan, combine butter, maple syrup and cream or milk. Bring to a boil. Continue to boil for 1 minute. Remove from heat and sift in the powdered sugar. Whisk until smooth and let cool for 15-20 minutes until slightly thickened. Drizzle over the cooled cake.

Slice and enjoy! So gorgeous 🙂

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