Prep 20 mins
Cook 20 mins
Autumn is the time when we typically serve pumpkin dishes, but this wonderful cake would be good year-round. It's maple flavor is also refreshing. I love maple and there's not a lot of anything out there with it in there. This cake is fancy enough to serve at a big dinner but simple enough to make for a week-night dinner.
- 1 (18 1/4 ounce) white cake mix
- 3⁄4 cup all-purpose flour, divided
- 1 teaspoon cinnamon
- 1 cup water
- 3⁄4 cup canned pumpkin
- 1⁄3 cup oil
- 2 eggs
- 2 tablespoons brown sugar
- 1 teaspoon maple extract
- 1 1⁄3 cups vanilla chips
- 1⁄4 cup chopped pecans
- Grease 3 9-inch baking pans and line with parchment or waxed paper. Grease the paper and set aside.
- In a large mixing bowl, combine the cake mix, 1/2 cup flour, and the cinnamon. Add the water, pumpkin, eggs, oil and maple extract; beat well.
- Transfer a third of the batter into a small mixing bowl and beat in brown sugar and remaining flour. Stir in chips and nuts. Pour into one of the pans. Divide the plain batter between the other two pans.
- Bake at 350 degrees for 20-30 minutes or a toothpick comes out clean. Cool for 10 minutes in pan on a wire rack. Remove to wire racks and cool completely.
- Frost with cream cheese frosting.