mikeshighwaykitchenandgear

Indulge in our irresistibly moist pumpkin spice cake brings all the cozy fall flavors you crave, perfectly balanced. Topped with rich creamy coconut rum crème cheese icing that melts in your mouth. It’s so delicious, you’ll want slice after slice. And trust me, I ate a lot of it. Excellent for birthday celebrations. The ultimate fall treat.

Yield: Makes 16 generous servings in a 9×13-inch glass baking pan.

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INGREDIENTS

•  3 3/4 cups all-purpose flour
• 3 tsp baking powder
• 1.5 tsp baking soda
• 3 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1 tsp ground cloves
• 1 1/8 tsp ground cardamom
• 3/4 tsp salt
• 8 tbsp unsalted butter, melted
  • Note: if using salted butter use less salt,  add 1/2 tsp + 1/8 tsp.
• 1 cup brown sugar
• 1 1/2 cup white granulated sugar
• 4 eggs
• 1 tsp vanilla extract
• 1/4 tsp Pumpkin pie spice extract
• 2 cups of pumpkin
• 1 1/2 CUPS RAISINS
  • Rehydrate with 3/4 cup water on stove for 1 minute when boiling. Then fold into batter.
  • Note: if batter is dry add the raisin water to consistency.

DIRECTIONS

1. Preheat the oven to 350 degrees F.
2. In a large mixing bowl combine flour, baking powder, baking soda, and cinnamon, ginger, nutmeg, cloves, cardamom and salt.

In a separate bowl combine melted butter and brown and white sugar. MIX to combine. Then add eggs. Add vanilla extract, pumpkin pie spice extract and pumpkin, mix to combine.

Add half of the dry mixture into the wet mixture and stir to combine. Then add the remaining dry mixture and stir until there are no white streaks of flour yet, being careful not to over mix.

• Line a sheet cake pan with parchment paper and prepare with butter and flour (or your preferred nonstick baking spray).
  • I used a 9 x 13 glass baking dish for oven.

Pour the batter into the pan and then bake at 350 degrees F. for 35-40 minutes until a toothpick inserted in the middle comes out clean.

• Remove the cake from the oven and allow it to cool in the pan for about 30 – 45 minutes, at which point you can carefully place a wire rack on top of the cake then carefully flip it over to remove from the pan.

Icing

• 2 packages, 8 oz, of cream cheese at room temperature
  • 1/2 stick no salt butter 
• 2 tsp vanilla extract
• 1/2 tsp coconut extract
• 1/2 tsp rum extract
• 1/2 cup flaked coconut, fold in
• 3 cups powdered sugar
• 1 tsp Coconut Creme half & half, optional
  • coconut milk to thin icing if desired
• Sprinkle with cinnamon on top if desired
• or flakedToasted coconut on top if desired

DIRECTIONS:

1. Let 2 packages of cream cheese and 1/2 stick of butter come to room temperature
2. Beat cream cheese and butter together until smooth and fluffy, 2-3 minutes
3. Add 2 teaspoons vanilla extract, 1/2 teaspoon coconut extract, and 1/2 teaspoon rum extract
4. Mix well until combined
5. Gradually add 3 cups powdered sugar, beating until smooth
6. Add 1 teaspoon coconut creme half and half until smooth
7. Fold in 1/2 cup flaked coconut by hand with a spatula
8.  Spread on cooled pumpkin spice cake.
9. Mix all ingredients except flaked coconut until smooth and creamy. Fold in flaked coconut at the end
10. Add toasted coconut on top of icing if desired.