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‘Fall’ in love with this delectable desserts this season.

It’s finally time for that beloved fall classic—pumpkin! We’ve rounded up the best pumpkin dessert recipe for your sweet enjoyment. You’ll fall for this seasonal cake that’s full of zing. Spice cake mix and pumpkin purée are blended for the batter and topped with a rich frosting made with marshmallow cream and maple extract.


Pumpkin Spice Cake




  • 1 box spice cake mix
  • 1 c. pumpkin purée (not pumpkin pie mix)
  • 3 large eggs
  • 1 c. water


  • 2 stick butter
  • 1 jar marshmallow cream (such as Marshmallow Fluff or Creme)
  • 1 c. confectioners’ sugar
  • ½ tsp. each maple extract and vanilla extract
  • Garnish: marzipan pumpkins and vines



  1. Heat oven to 350ºF. Coat two 8 x 2-in. round baking pans with nonstick cooking spray. Line bottoms with wax paper; spray paper.
  2.  Make Cake: Beat cake mix, pumpkin purée, eggs and water in large bowl with electric mixer on medium speed for 2 minutes. Divide batter between pans.
  3.  Bake 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert, remove pans, peel off paper and cool completely.Meanwhile, make Frosting: Beat butter in a large bowl with mixer on medium speed until creamy. Beat in marshmallow cream until blended, then beat in confectioners’ sugar and extracts. Increase speed to high and beat about 3 minutes or until fluffy.


Assemble: Cut off rounded tops of each cake layer to make flat, if desired. Place a cake layer, top side up, on a serving platter. Spread with 1/2 cup frosting. Place remaining cake layer, top side up, on top. Frost sides and top with remaining frosting. Store, loosely covered, in refrigerator up to 2 days. Let come to room temperature before serving

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