When pumpkin prevails
It’s that time of year when many of us join in the pumpkin-flavored-just-about-anything frenzy! If you’re one of the many, you’ll love these Kahlua Pumpkin Spice Cakes with Cream Cheese Frosting.
I was recently sent a bottle of Kahlua Pumpkin Spice liqueur for a product review. I did what I had to do: I broke open the bottle for a taste test. I loved it! And let me just tell you that I’m not someone who goes cuckoo over all things pumpkin.
As a seasonal product, this liqueur nails it. Combined, you get pumpkin, spices, coffee, and rum blended together. Whether you add this liqueur to coffee, create a cocktail with it, or do what I did and use it to bake with, you will definitely discover a taste of fall.
Start a sweet, seasonal tradition
I loved the idea of adding the liqueur to dessert. These Kahlua Pumpkin Spice Cakes with Cream Cheese Frosting (I added some to the frosting, too) are rich and perfect for the fall season – all the way into Thanksgiving!
Coffee, pumpkin, rum, cake, and frosting. Seriously. How can you go wrong by combining these flavors? I hope you try these Kahlua Pumpkin Spice Cakes with Cream Cheese Frosting. You don’t have to be a nut over everything pumpkin to enjoy this dessert, but I bet you’ll look forward to making it each year!
Recipe for Kahlua Pumpkin Spice Cakes with Cream Cheese Frosting
Makes 4 individual cakes
INGREDIENTSCakes recipe adapted from Betty Crocker
For the cakes
- 1 (15.25-ounce) boxed yellow cake mix, reserve 2 tablespoons of the mix
- 1/2 teaspoon cinnamon
- 1/2 cup Kahlua Pumpkin Spice liqueur
- 3/4 cup buttermilk
- 2/3 cup coconut oil (or vegetable oil)
- 3 eggs
- Zest from 1 orange
- 1/2 cup toasted pecans, roughly chopped, plus 1/4 cup, ground in a food processor
- 1 tablespoon melted butter
For the frosting
- 3/4 (8-ounce) package cream cheese, softened to room temperature
- 1/4 cup powdered sugar (plus extra, as needed)
- 2 tablespoons Kahlua Pumpkin Spice liqueur
- 1 tablespoon orange juice
For the cakes
- Preheat your oven to 350 degrees F. Use a pastry brush to lightly coat the bottom and sides of 4 mini loaf pans (sized 5 1/2" L x 3" W x 2 " H) with the melted butter.
- Evenly divide the ground pecans and sprinkle them in the pans. Tilt the pans so the ground pecans coat the sides and bottom, and set them aside.
- Add the cake mix to a large bowl. Add the reserved 2 tablespoons to a small bowl, and add in the chopped pecans. Mix to coat the pecans with the dry mix. Set aside.
- Add the cinnamon to the mix and whisk to combine. Add the liqueur, buttermilk, coconut oil, eggs, and orange zest. Use a mixer on low speed to blend the batter until it’s smooth. Stir in the reserved chopped pecans.
- Divide the batter evenly between the loaf pans and bake for 16-19 minutes, or until a toothpick inserted in the center of each cake comes out clean.
- Allow the cakes to cool in the pan for close to 10 minutes.
- Carefully tip the pans to remove the cakes and allow them to cool completely on a cooling rack.
For the frosting
- Combine the cream cheese, sugar, liqueur, and orange juice and carefully blend until smooth. If you prefer a thicker consistency, add a bit more powdered sugar.
- When the cakes are completely cooled, spread the frosting over the tops, then serve.