An irresistible Pumpkin Spice Cake bursting with delicious Fall flavors of pumpkin and spice with a maple glaze on top. It’s perfect for pot lucks or serving at holiday dinners. It’s festive and delicious.
You’re going to love me for this cake. I’m giving you two over the top cake recipes that you’re going to combine into one cake.
So please continue to love me. Unless you didn’t love me before, and then please consider loving me.
I’ts made using two cakes that are perfect for Fall. They were meant to be together.
The first cake I used is a spice cake for the loaf. And a moist pumpkin cake for the pumpkins.
The flavor of both of these cakes combined into one is over the top delicious. And don’t slack on the maple glaze….Life is too short for frosting-related regrets!
So here’s how the pumpkin patch and loaf came together.
First, you’re going to need a pumpkin cookie cutter. This one is about 3″.
You’ll bake the pumpkin cake first. I used a 9×13 pan. It’s easier to cut out the cake if it’s not so thick.
After you have cut out your pumpkins, line them up in a loaf pan.
BUT first! LINE your loaf pan with parchment paper or foil! I forgot to do that and had to literally pry my cake out!
Then you’re going to make a spice cake and pour that on top of the pumpkins. Gently pour the cake batter down one side of the loaf pan then down the other side, then pour the remainder on top. You don’t want your pumpkins moving around, so pouring the batter on the sides first keeps them in place and from falling over to one side.
They tend to have a mind of their own, so you want to out smart them.
Isn’t it gorgeous!
I think I should have called it a pumpkin patch cake.