It’s September, and with that autumn is soon approaching. Ok, I am not the norm (if you didn’t know that already). When I hear autumn is in season, I get really excited. This is my favorite time of year, and I love sweater weather. Granted, the snow will begin falling, but that’s ok because winter can be fun too!
For all the pumpkin, spice cake lovers out there…here is a recipe for you. I don’t normally like to make cakes from a box mix, but this one looks irresistible. I found this recipe on beyondfrosting.com, enjoy!
For the cake:
1 box spice cake mix
1 pkg. instant pumpkin spice pudding (3.4 0z)
1 tsp cinnamon
1/2 tsp pumpkin pie spice
3 large eggs
1/2 c oil
3/4 c milk
1/2 c sour cream
For the pudding:
2 pkgs. instant pumpkin spice pudding (3.4 0z)
4 c milk
For the Whipped Cream:
2 c heavy whipping cream
3 T. pure maple syrup
2 tsp cinnamon
3/4 c Heath milk chocolate toffee bits
Preheat your oven to 350° F. Lightly grease a 9×13” pan.
Make the cake first.
In a bowl, mix all dry ingredients until slightly combined.
Add eggs, oil, milk, and sour cream.
Mix at medium speed until well combined.
Bake cake for 18-22 minutes until golden brown on top.
Is it done? Insert a toothpick in the middle of the cake, if the toothpick comes out clean, your cake is done.
Allow your cake to cool for about fifteen minutes. While the cake is still warm, take the end of a wooden spoon or a similar object and poke holes all over the top of your cake. Be careful not to break the top of your cake.
Prepare the pudding.
In a separate bowl, combine 2 packages of the instant pumpkin spice pudding and milk together.
Whisk until well combined. While the pudding is still pourable, pour the pudding over the top of the cake and spread with a spatula, if necessary.
Allow the pudding and cake to set in the fridge for at least an hour. While you wait, prepare your whipped cream.
Useful tip: put your bowl and whisk in the freezer for 10 minutes before making your whipped cream. The coldness of the tools helps keep the whipping cream cold while it is mixing.
Using your wire whisk, whip the heavy cream until stiff peaks form. If you have a mixer with a whisk attachment, that makes the job easier.
Slowly add maple syrup one tablespoon at a time, ensuring each tablespoon is well mixed before adding the next. Add cinnamon and mix until just combined. Keep refrigerated until ready to serve.
Top cake with cinnamon maple whipped cream and sprinkle with milk chocolate toffee bits.
Serve immediately or keep refrigerated until ready to serve.