Happy October!! Ok so I’m a day or so late but better late than never! Is it just me or is it hard to believe that it’s already the 10th month of the year?? Needless to say, I guess every first of the month, whether it’s February or December, I am taken back at how fast time is flying by. Now that we are officially and well on our way into the month of October, it’s time to celebrate the Fall!! Oh wait…SoCal doesn’t have a fall because all it’s trees are palm trees…sigh. I’m still waiting to pull out my boots and pea coats and leg warmers and scarves. I’m still waiting for the cool breeze and sound of crunching leaves underneath my shoes. I’m still waiting for the smell of dewy grass and fresh mist gently covering the ground. Sadly, I know I’ll be waiting for a while more.
In order to make up for SoCal’s lack of Autumn, I wanted to ring in the fall with a pumpkin spice cake! The absolute best pumpkin cake I have ever had was from a box cake mix from Trader Joe’s. Since trying it, I have never had a desire for other stores pumpkin cake, nor had a desire to try and recreate it from scratch since it is just sheer genius in itself. I happened to have a box on me and decided it was time! The apartment smelled so good as the cake was baking and cooling and it really felt as if Fall was upon us!
Wishing I could be back home to see the leaves change color, but my cake will do for now!
Pumpkin Spice Cake: Follow recipe on box, but substitute water for milk to create a fluffier cake
Cream Cheese Frosting
1/2 c (1 stick) room temp unsalted butter
1 package cream cheese, room temp (8 oz)
1 tsp vanilla
1 lb. box powder sugar
1/2 c whipping cream
1 Tbsp. ground cinnamon or nutmeg
Cream butter, cream cheese, and vanilla until smooth. Slowly, add in 1/2 of powdered sugar until smooth. On medium, drizzle in all of whipping cream, then whip on high until very light and fluffy. Slowly add in remaining half of sugar until desired it is the consistency. Use to frost the cake and dust the cinnamon and nutmeg over the top.