Enjoy this maple-flavored cake crowned with a cream cheese frosting sprinkled with chopped nuts.

Vermont Spice Cake


  • 3 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup butter
  • 3 large eggs
  • 1 1/2 cups LIBBY’S® 100% Pure Pumpkin
  • 1/2 cup NESTLE® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • 1 (8 ounce) package cream cheese
  • 1/3 cup butter
  • 3 1/2 cups sifted confectioners’ sugar
  • 2 teaspoons maple flavored extract
  • chopped nuts and nut halves (optional)


1 PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.

2 COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.

3 BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.

4 BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.

5 CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.

6 NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.


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