If you have been following me for a while, you may already know that of my love for all things fall! I literally love EVERYTHING about this season! Comfy sweatshirts, beautifully arranged mums sitting on porches, and especially pumpkin! Every year I get excited for the announcement that Dunkin Donuts is finally serving their pumpkin flavored coffees! Just give me this pumpkin cake and some Dunkin Donuts pumpkin flavored coffee and I’ll be a happy camper! A few weeks ago I was hungry for pumpkin cake and decided to turn one of my favorite recipes, White Mountain Cake, into a pumpkin cake recipe! The recipe for White Mountain Cake came from an old family friend who went home to be with Jesus years ago. It seemed fitting to turn this cake with great memories attached to it into a cake for my one of my favorite seasons… though I love Christmas, too!
With the texture of a pumpkin roll, and spiced just right, this cake screams fall! This cake is very moist. When mixing the cake, be sure to not over mix, or it will end up a little on the sticky side. I loved making this cake because it does not require any icing. Tons of whipped cream is all it needs… and maybe a sprinkle of cinnamon! Now, if you wanted to make some icing for it, I’m sure you can find something delicious on the internet. I think a cream cheese icing would pair nicely with this cake.
I definitely plan on spending my weekend chowing down on this yummy cake with a nice, hot cup of coffee!