Pumpkin spice cake with bourbon cream cheese frosting! Are you kidding me? It’s holiday time and Stacey loves to get festive (and thematic!) she got up one morning and busted out this delicious creation. She left the bourbon on the kitchen counter so I couldn’t help myself but take a small swig, strong stuff, and the perfect ingredient to set this cake off.

It was all we could do to let the thing cool down. But, we were well rewarded when we bit into it. The spice from the cake and bourbon had us feeling all warm inside. The cake was so moist that it almost felt like I was eating pumpkin pie.

Stacey loves vintage things. We have these bundt pans hanging on our wall. A nod to the past, and this cake, a gift from the present!

Pumpkin Spice Cake

Need:

• 1/2 stick of unsalted butter
• 2 1/3 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• splash of vanilla extract
• 2 teaspoons cinnamon
• 3/4 teaspoon ginger
• 1/2 teaspoon nutmeg
• pinch of  clove
• 2 large eggs
• 1 1/2 cups sugar
• 1 can pumpkin puree

How:

Pre-heat oven to 350. Butter and flour your bundt pan (or a 9 inch round pan). Combine all dry ingredients in a medium size small. Whisk together eggs, vanilla, pumpkin puree, butter and sugar. Slowly, add in the dry ingredeints (spices, flour, baking soda). Pour into pan and smooth it out. Bake for 40-45 minutes or until toothpick runs clean.

Bourbon Cream Cheese Frosting

Need:

• 3 cups of powdered sugar
• 2-3 tablespoons of bourbon
• 6 oz Cream Cheese

How:

Mix all together until smooth and pour on to the top of the cake so the frosting can slope down the sides.

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Don’t worry, we didn’t eat this cake all ourselves. We shared half of it with my Mom and her sisters. We got a phone call from them gushing about how moist the cake was. Brownie points, or bundt cake points!

Fall will come and go, just like this cake did. So, take time to enjoy it while it’s here.