The Egg Lady's Pumpkin Spice Cake with Maple Frosting

Jo Manhart, better known as the Egg Lady, shares a great fall dessert in the KQ2 kitchen.

Posted: Nov 20, 2017 3:48 PM
Updated: Nov 20, 2017 4:01 PM

- 3 C all-purpose flour
- 1 1/2 TSP baking powder
- 1 1/2 TSP baking soda
- 1 1/2 TSP salt
- 1 1/2 TBSP Garam Masala (or substitute pumpkin pie spice or Chinese 5 spice)
- 1 1/2 C brown sugar
- 1 1/2 C granulated sugar
- 3 sticks melted, unsalted butter
- 6 large eggs
- 28 oz. can pumpkin puree
- Two 8 oz. pkg cream cheese
- 3 sticks unsalted butter, softened
- 2 TBSP pure maple syrup
- 2 TSP vanilla
- 5-6 C powdered sugar


Preheat oven to 350 degrees. Grease and flour three 9" cake pans.  (If you don't have three 9" pans, use your own judgement as to what size will work. A larger-than-average rectangular pan will do, or try cupcake tins!)

Mix all dry ingredients in a large bowl.

Pour in melted butter, pumpkin and eggs. Beat until smooth.

Divide the ingredients evenly among the three pans. Bake 30-35 minutes, until the top bounces back when pressed. Cool 10-15 minutes, then flip out of the pans and cool completely. If making three layers, use a serrated knife to trim the top of each cake to make a level surface.

For the frosting, place cream cheese, butter, maple syrup in a bowl and beat until light and craemy.

Slowly add powdered sugar and beat until the desired consistency is reached.

If not using immediately, refrigerate until ready to use. Allow to reach room temperature before spreading.

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