{Recipe} Pumpkin Spice Cake, Cream Cheese Frosting

Last Thursday, I made a cake for a neighbor.

Asher's Primary Teacher at church, lost her husband after a long battle with Cancer.

I wanted to make something that tasted good, was easy, and had a homey warm feel to it...

to serve at the funeral.

Pumpkin Spice Bundt Cake

1 Spice Cake Mix

15 oz. Canned Pumpkin

1/2 cup Applesauce

3 Eggs

3/4 cup Large Guittard Milk Chocolate Chips

Mix first 4 ingredients until incorporated.  Stir in the chocolate chips.  Pour batter in greased bundt pan.

Bake at 350 degrees according to mix directions.

Let set for five minutes once out of the oven, then carefully transfer cake to a cooling rack.

Cream Cheese Frosting

8 oz. Cream Cheese, softened

2-3 cups Powdered Sugar

1 1/2 T. Vanilla

2-3 T. Heavy Whipping Cream

2 T. Mini Semi Sweet Morsels for garnish

Whip ingredients together until desired consistency.  Add more powdered sugar if you need it thicker, more whipping cream for thinner frosting.

I piped mine with a Wilton 12 cake tip and did large, tightly knit loops.

Sprinkle the mini chocolate chips on top.

I refrigerated the cake until needed, due to the cream cheese.

We didn't get to try any, but I heard at church that the cake was a hit.  I do know that that frosting could be eaten by the spoonful... Abbie and I are not admitting to anything.


Linking to~ The Gunny Sack, Blackberry Vine, Topsy Turvy, Vintage Wanna Bee
Lil Luna, Sugar and Dots, Someday Crafts, Southern Lovely