I have a serious case of Autumn-itis. I am itching to get to the cooler weather, crock pot food, bonfires, and all of the wonderful fall desserts!
I made a nice family dinner tonight and decided to top it off with a Buttercream glazed Pumpkin Spice Pound Cake A la mode.
My house smells so good right now!! Pumpkin spice anything is a quintessential fall flavor. And it didn’t disappoint this recipe was delicious!
The warm spice cake combined with a creamy vanilla ice cream was perfection.
Here is the recipe, enjoy!
1 1/4 cup butter
1 c. Packed town sugar
1 1/4 c. Granulated sugar
1 can pumpkin puree
3 c. Flour
2 tap baking soda
Allspice, nutmeg, and ginger to taste.
Bake at 350 for 15-20 minutes or until cooked through.
For the glaze
1/4 c. Butter
2 c. Powdered sugar
Water to get proper consistency
Pour over warm cake
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