Everyone loves pumpkin spice cake, especially with a pumpkin spice flavored cream cheese frosting!
Here is a fun (and easy) way to serve pumpkin spice cake -- in mason jars!
Prepare cake pans: Preheat oven to 350 degrees F. Grease 9 x 13 inch cake pan with butter or oil.
Make the batter: With an electric mixer, set on medium speed, cream butter with sugars and mix until smooth. Add eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Set aside.
Combine the canned pumpkin, buttermilk, and vanilla in a medium bowl and set aside.
Combine the flour, baking powder, cinnamon, baking soda, nutmeg, and clove, in a large bowl and set aside. Add the flour mixture and buttermilk mixture to the butter mixture, gradually, blending well after each addition until smooth.
Bake the cake: Pour batter into the prepared pan and bake until a toothpick inserted into the middle of each cake comes out clean -- about 35 to 40 minutes.
Let the cake cool for about 30 minutes.
Make the frosting: Blend the cream cheese, canned pumpkin, butter, orange juice, orange zest, and vanilla in a large bowl using an electric mixer set at medium speed, mixing until smooth.
Add the sugar to the frosting mixture, continuing to mix until light and creamy -- about 5 more minutes.
Assemble in jars: Cut (or scoop) cake into small pieces. Insert pieces of cake inside jars, then add a dollop of frosting, alternating layers until jars are filled.
Serve or store refrigerated (for up to four days). Enjoy!
Photo credit: Meredith.
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