Recipes Food

Pumpkin Chai Spice Cake

Ingredients 

FOR THE CAKE:

  • 10 cardamom pods
  • 3 cinnamon sticks
  • 1 ¼ cups water
  • 1 box white cake mix
  • 1 cup pumpkin puree
  • ⅓ cup canola oil
  • 3 large eggs
  • 1 tablespoon ground cinnamon
  • 1 teasoon nutmeg

FOR THE FROSTING:

  • 12 ounces whipped vanilla icing (1 tub)
  • ½ cup pumpkin puree
  • ½ teaspoon nutmeg
  • 1 teaspoon cinnamon

Instructions 

FOR THE CAKE:

  • Push down on each cardamom pod, causing it to crack.
  • Add pods with cinnamon sticks and water in a small pot.
  • Simmer over low-medium heat for 5 minutes.
  • Allow to cool and come to room temperature.
  • Scoop out pods and sticks and discard them.
  • Once the spiced water is cooled, preheat oven to 350℉.
  • Grease a 9×13 rectangular cake pan. Set aside.
  • Add cake mix to a large bowl.
  • To that, add ground cinnamon and nutmeg.
  • Mix until incorporated.
  • Add eggs, oil, pumpkin puree, oil and spiced water.
  • Using a stand or hand mixer, mix for 1-2 minutes.
  • Pour into greased cake pan.
  • Bake for 18-23 minutes, or until a toothpick comes out clean.

FOR THE FROSTING:

  • Whip all ingredients until combined.
  • Set aside in refrigerator until ready to use.
  • Frost the cake once it is cooled.

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