For a richer flavor, use brown butter instead of regular softened butter. Toast the pecans or walnuts before chopping for enhanced flavor. Store leftover cake in an airtight container at room temperature for up to 3 days. Feel free to substitute other dried fruits, such as cranberries or chopped dates, for the golden raisins. Add a teaspoon of vanilla extract to the batter for extra flavor depth.
Iced Pumpkin Spice Cake
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs
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SERVING12 People
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VIEWS17
Embrace the essence of autumn with this moist and flavorful pumpkin spice cake, studded with golden raisins and crowned with a sweet, nutty glaze. A delightful treat that captures the warm, comforting flavors of the season.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate93 g
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Fiber7 g
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Protein8 g
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Saturated Fat3 g
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Sodium387 mg
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Sugar63 g
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Fat19 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 13x9-inch baking pan. (5 minutes)
02
StepIn a medium bowl, whisk together flour, pumpkin pie spice, and baking powder. (3 minutes)
03
StepIn a large bowl, cream together the softened butter and brown sugar until light and fluffy. (5 minutes)
04
StepBeat in the liquid egg substitute until well combined. Gradually add the pumpkin puree, mixing until smooth. (3 minutes)
05
StepWith the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the golden raisins. (5 minutes)
06
StepPour batter into the prepared pan and spread evenly. (2 minutes)
07
StepBake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean. (45 minutes)
08
StepLet the cake cool completely in the pan on a wire rack. (60 minutes)
09
StepIn a small bowl, whisk together the confectioners' sugar and water until smooth. Drizzle the glaze evenly over the cooled cake. (5 minutes)
10
StepSprinkle the chopped pecans or walnuts evenly over the glazed cake. (2 minutes)
11
StepCut into 12 servings. Top with whipped topping just before serving, if desired. (5 minutes)
RECIPE REVIEWS
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Mabel Willms
Jun 28, 2025This cake was a huge hit at my Thanksgiving gathering!
Bernita Mcglynn
Jun 22, 2025I found the cake a little dry, so I added a quarter cup of applesauce to the batter and it turned out perfectly moist.
Remington Spencer
Jun 19, 2025I substituted maple syrup for some of the brown sugar and it was amazing!
Lance Rippin
Jun 12, 2025This recipe is so easy to follow, even for a beginner baker like me.
Anabel Davis
May 29, 2025My family loved the addition of the pecans.
Kathryne Schultz
May 22, 2025The glaze is the perfect amount of sweetness.
Ellen Carroll
May 17, 2025The pumpkin spice flavor is just right – not too overpowering.
Julian Macejkovic
May 12, 2025I doubled the recipe and made it in a bundt pan. It was beautiful!