If you like pumpkin spice lattes, then you’ll love this pumpkin spice cake recipe.
Frost with cream cheese frosting for the ultimate fall dessert.
Everyone knows that autumn truly begins with the start of pumpkin spice season.
Credit: Scott Little
Add sugar and vanilla; beat until well combined.
Add eggs, one at a time, beating well after each.
Pour into prepared pan(s).
Place 13x9-inch cake in pan on a wire rack; cool thoroughly.
Or, cool layer cakes on wire racks for 10 minutes.
Remove layer cakes from pans.
Cool thoroughly on wire racks.
Add enough milk to make 1 cup total liquid; stir.
Let the mixture stand for 5 minutes before using it in a recipe.
Wrap the cake tightly and refrigerate for up to two days or freeze for up to three months.
Thaw if frozen before serving.
2,000 calories a day is used for general nutrition advice.
