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

Ingredients
• 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!