Maple Pumpkin Cake with Spiced Rum Frosting
5/23/2011
Enjoy this creative use of flavors baked into a delightful cake.
This recipe was created by Katy Martin of Johnson ; Wales University for the
2008 GF Culinary Summit.
Cake:
2 cups Pamela’s Baking ; Pancake Mix
1 cup canned pumpkin (not the pie filling)
1 large egg
1/2 cup vegetable or canola oil
2 tbsp butter, melted
1/4 tsp salt
2/3 cup brown sugar
1/3 cup pure maple syrup (or 1/4 cup; molasses)
1-1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground allspice
Frosting:
8 ounces cream cheese, room temperature (soft)
2 tbsp butter
1/2 cup powdered sugar
1/2 cup brown sugar
1 tsp pure vanilla extract
1/4 cup spiced rum (cooked or uncooked)
1-1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Optional:1/2 tsp ground cloves
Cake:
Preheat oven to 350°. Butter (not pan spray) a 9-inch square or round baking dish.
Combine pumpkin, egg, butter, oil, salt, syrup, and spices in a large bowl until very smooth. Add Pamela’s Baking ; Pancake Mix and mix until combined (do not over mix). Add the batter to the baking dish and bake for 24-28 minutes or until done via the toothpick test, inserted toothpick comes out clean.
Spiced Rum Frosting:
Combine softened cream cheese, butter, and brown sugar and mix till smooth. Add powdered sugar, spices, vanilla, and rum. Mix until very smooth. Allow the cake to thoroughly cool. Remove cake from pan onto a serving dish (if desired) and frost generously.