This cake with all the spices, raisins, bourbon and nuts will be a favorite to serve to family and friends. A wonderful dessert and great with a cup of coffee or just a glass of milk.
Pumpkin, Cream Cheese Frosting
1/2 stick or 4 tablespoons butter or margarine, softened
4 ounces cream cheese, softened
1 1/2 cups confectionery sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/4 cup pumpkin
1 teaspoon bourbon
2 tablespoons milk
Mix ingredients together with mixer. Pour over cake. (Add more milk for thinner frosting or more sugar for thicker frosting until you reach the desired consistency)
Note: If you bake this cake in a 9 x 13 pan and you use the frosting above, you will probably need to double the frosting recipe. If you have frosting left over, it is wonderful to heat in the microwave and pour over the cake, too.
Enjoy!
You might also like these other pumpkin cakes on The Southern Lady Cooks: Pumpkin Nut Cake and Pumpkin Apple Cake.
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Filed under: Cakes, Cream Cheese Frosting, Desserts, Pumpkin Tagged: | baking, bourbon, brunch, cooking, dessert, dinner, Entertaining, food, Holidays, pumpkin, recipes
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This look delicious, thanks for sharing.
Thank you, Cindy!
Oh my! I think you have just posted what I will be taking to my high school reunion this weekend! We always have it during the Sorghum Festival (West Liberty, KY if anybody’s in the neighborhood, GREAT festival!) so naturally I was looking for Fall recipes to take. This aloing with your divine molasses cookies will do the trick, thank you so very much Judy!
You are so welcome Valerie. I hope they like the cake and cookies. Have a great time at your reunion.
Judy, this cake caught my eye from your Facebook post…what a terrific introduction to fall! Thank you for sharing.
Thank you, Brooks!
Wow, this looks fabulous! You know I might just like bourbon a little bit.
This looks wonderful! Wish I could crawl right in to that picture and take a bite..haha. Mmm, I love the smell of Bourbon. I may have to have a little extra in a glass on the side….just for sniffing purposes ya’ know!
Sounds like a plan to me!
This recipe looks amazing! Could anyone tell me if the alcohol from the Bourbon will be cooked out? Otherwise I will just have to try this sans bourbon
Yes, It will. You can just faintly taste the alcohol. If it were still there I would have been drunk as “cooter brown” yesterday. I could not leave this cake alone all day. lol.
Thanks!! I can’t wait to try it
I was shocked to see “drunk as cooter brown” in this post. I have heard and said that my entire life but I surely thought it was just a part of the McCurtain County Oklahoma culture. Loved it. The recipe sounds wonderful and I am off to the store to get the ingredients.
This looks so good, yummy.
The perfect cake for Thanksgiving!
This looks and sounds so good! I just printed the recipe and can’t wait to try it.
The picture and the ingredients have won me over! The cake looks so moist and the handful of fall flavors make this a real winner. Delicious.
Looks so delicious! I would love moist pumpkin and I love cheese so this would be my favorite cake!
Looks like a Thanksgiving recipe for my house this year! Well, it even looks like a “this weekend” recipe for my house! LOL
Is there something comparable to the bourbon I could use in this recipe? It all sounds yummy but I can’t over burden my budget with alcohol I won’t use ever again. Thanks!, …. Donna
Donna, I think you could just leave it out all together and it would not make a big lot of difference. You just won’t get a bourbon taste in the cake but more pumpkin. You could try using a rum flavoring instead, too. You could add that instead of the vanilla flavoring. Hope this helps. Let me know how it turns out for you.
You could always go to the liquor store and buy the very small bottles of bourbon. That way you don’t spend a fortune and don’t have any leftovers on the booze.
I made this cake yesterday and it’s one of the best cakes I have ever made!
Greg C
Great idea, Greg! I am so happy you enjoyed the cake! Have a good day and thanks for being a fan.
This recipe looks great and I’m dying to try it. Is the pumpkin canned or do you use pumpkin that you have boiled and mashed?
I used canned pumpkin but I think you could use pumpkin you boiled and mashed, too.
Maybe a silly question, but want to make sure you are meaning the smaller can of pumpkin.
Yes, Millie! You would get like a 14 ounce can (or what used to be a 15 ounce can). The bigger cans are 28 ounces. You will have enough in the smaller can.
Thank you. I don’t know what to do first, book the water aerobic class or print the recipe. It looks marvelous and I am sure my Sunday dinner crowd will love this.
I hope you and your crowd like it. We love this cake and I always get good reviews on it. Have a great weekend, too.
Can I use rice flour for this recipe. I need a Glueton Free recipe
I have never made it using rice flour. I can only tell you to try it and see. Sorry.
This cake sounds wonderful just by reading the ingredients. I can’t wait to go to the store and get the ingredients to make one for my family to try. I will let you know how it turns out. Regina Hawks
[...] cake! Enjoy! You might also like these pumpkin cake recipes on The Southern Lady Cooks: Bourbon and Pumpkin Spice Cake, Pumpkin Apple Cake. Click to follow The Southern Lady Cooks on Facebook. Rate [...]
[...] last long! Enjoy! You might also like these pumpkin cake recipes on The Southern Lady Cooks: Bourbon and Pumpkin Spice Cake and Pumpkin Nut Cake. Click to follow The Southern Lady Cooks on Facebook. [...]
[...] cake! Enjoy! You might also like these pumpkin cake recipes on The Southern Lady Cooks: Bourbon and Pumpkin Spice Cake, Pumpkin Apple Cake. Click to follow The Southern Lady Cooks on Facebook. [...]