I seriously hope you haven’t reached your quota of pumpkin spice latte fun yet this fall because this cake is one of the best pumpkin creations to come out of my kitchen in a while.
And come on, you probably still have a can of pumpkin in your pantry…or maybe even half a can or so in your fridge that you’re wondering how to use up you beauty? I have you covered.
When Sara from Cake Over Steak invited me to take part in her there’s no way I could refuse, especially not with this little gem of a recipe just waiting to be shared. (Thank you so much for thinking of me, Sara!)
This easy cake comes together quick, and it makes a great festive afternoon snack for the kiddos or a treat to have with coffee for mama genuine ecig. It’s kind-of like carrot cake meets a pumpkin spice latte, and really, who wouldn’t want that?
Truth be told, this cake needs no frosting. It’s moist, flavorful with pumpkin, richly spiced, and completely perfect on its own. The brown butter buttercream idea came to me because I thought the top of the cake looked a little boring as-is.
That being said ecig wholesale, this brown butter buttercream is some kind of wonderful. The nutty, caramel-like flavor notes of brown butter are the perfect foil (and quite literally, the icing on the cake) for this snack cake.
Check out all the other yummy sounding dishes that the other participating bloggers made…
