I recently came across a recipe for Epic Pumpkin Spice Cake on Toronto Fit Chicks. As I was preparing to make it, I realized I wanted to put my own twist on it. Here’s what I did.
What you need:
- Bowl
- Emulsion blender (optional)
- Cake pan (I don’t have a cake pan, so I actually used a small baking dish)
- Spice Cake Mix
- 540 ml Canned Pumpkin Pie Filling
- 3 Eggs
- 1 Cup Water
- 3/4 Cup Coconut Oil
- 2 Tbsp Orange Juice
- 2 Tbsp Maple Syrup
- 1.5 tsp my DIY Pumpkin Spice blend
- 10-15 dried figs (chopped)
- Icing (I used store bought butter cream)
What to do:
- Preheat Oven to 350 degrees
- Grease the cake pan with butter or coconut oil
- In a bowl, combine and mix:
- canned pumpkin
- eggs
- water
- coconut oil
- orange juice
- maple syrup
- pumpkin spice blend
- Add the cake mix and blend well (I used an emulsion blender)
- Stir in chopped figs
- Bake for 1 hour (stick a toothpick or knife in the centre, it should come out clean)
- Cool the cake and add the icing
Disclaimer: This was my first cake ever – I got a spongy texture in the end and I’m not sure if that’s right, but it was tasty and got even better after refrigerating overnight.
Enjoy!
Words & Stitches 