Pumpkin Spice Cake

This post contains affiliate links, which help to support this site and keep my content free.
I have personally used and recommend everything linked and all opinions are my own.
**************************************

Three things you should know about this yummy goodness . . .

1 – It contains ZERO pumpkin, but you’d never know it!

2 – It’s better than a cake as it is super rich, dense and moist 🙂

3 – It’s ridiculously easy and you NEED to make it asap!

If you aren’t familiar with Good Dee’s low carb mixes, do yourself a favor and check them out. They are nut free, sugar free, gluten free, malitol free and absolutely delicious!!

Receive 15% off your first purchase by using links above or below!

Deana (the creator of Good Dee’s and baking mix sorcerer) just released a new mix recently called Blondie’s.

Now, I don’t think I’ve ever actually had a blondie before bc if I’m eating something sweet, it’s gotta contain chocolate somewhere! So when I got my hands on a bag of her amazing blondie mix, my first instinct was to add cocoa powder and make brownies (Good Dee’s makes brownies too, they’re INCREDIBLE!) I decided I could do something a bit more fun and outside my comfort zone and that’s how pumpkin spice cake was born! Be sure to check out the Snickerdoodle Cheesecake that I made with her absolutely delicious Snickerdoodle Mix.

 

* Pumpkin Spice Cake *

1 bag Good Dee’s Blondie Mix, mixed as directed
1 tbl cinnamon
pinch of salt

Stir together Blondie mix as directed on pkg.

Add cinnamon and salt and mix well.

Prepare loaf pan with a sheet of parchment on the bottom and oil all sides

Pour in cake mixture and bake at 350 degrees for 22 min

(or until toothpick comes out clean – do not overcook!)

Remove from oven and let cool in pan

 

While the cake is cooling, let’s make the most important part – THE FROSTING!!

 

* Cream Cheese Frosting *

2 tbl cream cheese, softened
2 tbl unsalted butter, softened
1/8 cup sugar free sweetener, powdered (I used erythritol)
1/4 tsp vanilla extract
1/2 tbl heavy whipping cream

Whip ingredients until creamy and smooth just before ready to frost.

Tip: I started making this frosting last year and I used double the amount of sweetener then. Recipe as written is how I prefer it now so feel free to add additional sweetener if desired!

Remove cake from pan once cooled (may need to loosen sides before it pops out)

Frost cooled cake and sprinkle top with crumbs remaining in pan

Slice and serve!

Cover and refrigerate any uneaten cake – it’s soooooo good cold, too!

You can also make these in a muffin top pan which I did the first time and they were great, too. Just be sure to add parchment circle to the bottom or cake will stick.

Don’t Forget!!

Receive 15% off your first purchase by using links above or clicking here!