Tuesday, June 15, 2010

Pumpkin spice cake with penuche icing.

Did you know that it’s virtually impossible to find canned pumpkin in a grocery store in June? Yeah, luckily, when Eugene’s mom requested pumpkin spice cake, I realized I had a can of pumpkin stashed in my cupboard. {Pumpkin is also supposed to be a natural diarrhea remedy for dogs when they’re sick…that’s why I was saving it, in case the pup got some intestinal issues.}

Anyhoo, I mentioned this cake before, but here’s the process in detail {super easy.}


Pumpkin Spice Cake Recipe (tasteofhome.com)

16-20 Servings
16-21 Prep: 15 min. Bake: 45 min. + cooling

• 1 package (18-1/4 ounces) spice cake mix
• 3 eggs
• 1 cup canned pumpkin
• 1/2 cup water
• 1/2 cup canola oil
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 teaspoon ground cinnamon
• 1/2 cup chopped pecans


In a large bowl, combine the wet ingredients first {eggs, pumpkin, water, and oil}, mix together.



Then add the dry cake mix, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. {optional}



Pour into a greased and floured 10-in. fluted tube pan.



Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Store in refrigerator. Yield: 16-20 servings. Smells wonderful!

Okay, remember when I made a cake for my sister’s Skype baby shower, I explained the meaning of this icing to me along with the family recipe for my Grandma Augustus’ penuche. However, I didn’t take pictures then, so here’s the revamped visual steps.

Grandma Helen Grace Augustus’ Penuche Frosting

½ c. butter (1 stick must be butter)
1 c. brown sugar packed
¼ c. milk
2 c. confectioner’s sugar
Hot water (optional)

In a sauce pan, melt butter.


Add brown sugar.



Bring to a boil and lower heat to medium low and continue to boil stirring constantly.


Remove from heat and add milk, and bring to boil again, stirring constantly. Cool to lukewarm. Gradually add confectionary sugar and beat until thick enough to spread (use whisk). If it’s too thick, add a little hot water.


It takes on a great caramel gooey consistency perfect for pouring over the top of your cake {or finger to lick.}   


My grandma must have been an amazing cook.



Oh. My. Goodness. Heaven!



  1. oh yummy! I also have a spice cake recipe (but I am going to try yours the next time I make it!), but I've not found a frosting that was good enough for the cake...does that make sense?? :) Well, anyway, your frosting looks delish, so I'm going to try that too. Thanks for sharing!!

  2. Thanks, Kelli. This frosting recipe is really is a treasure to me...hope you enjoy it!

  3. I was drooling until I remembered that I'd just pulled a pumpkin cake with cream cheese icing out of the freezer for the company that's about to arrive. What a nut I am and what good taste you have. Thanks for sharing. Sandy

  4. You're making my mouth water! This looks incredibly delicious!


  5. Oh yeah...this has got to be added to my "to be baked" list! How yum!!! Way to go, girly! I'm happy to be your newest follower of your delightful blog and would love to have you as a friend at FrouFrou Decor! I would also like to invite you to link up your sweet creations to my weekly Fabulous Friday Finds party! Hope to see you there!
    ~Terrell @ FrouFrou Decor~

  6. This is a great post! The cake look scrumptious! And your photos really capture how yummy it must be. I will be trying it very soon! Thank you for sharing :-)


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