Today I made a cake for 100 people. The whole cake costs $15. That is not true. It cost me about $5 to make it because I get free eggs, thanks to my chickens, and free pumpkin thanks to donations from our supporters. This cake is something I often make and with many variations. I guess you would call it my go-to cake.
I bought this creamer, so I thought. Sometimes I’m in such a hurry I miss the fine print.
I was walking around with coffee, working, and yelling at Aldi for their horrible creamer. I was upset that it was so bland, had no cream, and not what I like in a well-flavored creamer.
Then I read the bottle only after it sat in the fridge for a long time.
I was cleaning out my fridge to cook things up that I don’t want to get spoiled. Then I looked at that creamer and read the front.
Yep. It’s all Aldi’s fault.
I am losing my mind a little. Maybe. Because this is a pumpkin spice latte, not a pumpkin-spice-latte flavored creamer — much different taste.
In my kitchen, we don’t throw things away. So the Pumpkin Spice latte glaze was born.
Pumpkin is free to me regardless. I prefer to grow butternut squash in place of pumpkin. It tastes just like pumpkin but has no liquid in it. In fact, many times, canned pumpkin is made out of butternut squash. Manufacturers are much like me, and they do not like waste. They are always concerned with the bottom dollar. Butternut squash goes a lot further than pumpkin- earning its place as my favorite.
To make the cake:
You make this basic cake with three boxes of white or yellow cake mix. You follow the instructions on the box and omit half the water by replacing it with three cans of pumpkin. You also need to add about 1/8 of a cup of pumpkin spice seasoning. It’s a lot because the cake is large.
I buy these full-size steam table pans from Sam’s Club. If you shop online, you can get 18 pans for only $10. These are great pans because they are sturdy and don’t buckle easily under the weight. I know that its a luxury to buy throw away pans but I feed 100 people every week. Sometimes it’s okay to have some help. Just make sure you do it so it’s inexpensive and good quality. Inexpensive doesn’t mean it should not work. Then the savings is not worth it.
To make the glaze:
You make the glaze with a pound of powdered sugar and a cup of the latte. If you don’t have the latte, you can use coffee that is very diluted with milk and pumpkin spice seasoning. You mix it up cold and add it to the cake when it first comes out of the oven. Super simple. You want to make sure you put the glaze on a little at a time. It took me about five dumps for it to do its job. You want it to soak into the middle of the cake as well as the side. So you add it directly to the center of the cake, let it sit for about 3-5 mins, then add a little more. It oozes down the sides of the cake more than the center. That is why you need to make sure you hit the middle first and let it soak in during the intervals. Otherwise, the glaze will only be on the sides of the cake.
When the cake cools, it will have a beautiful glaze. You can sprinkle the top with more of the pumpkin spice.
The real beauty of this cake is that it tastes better the next day after it has been refrigerated. The taste is good the same day, but it’s even better the next. It makes a great addition to a breakfast buffet. You can use it in a lot of ways.
Other variations I’ve used to the pumpkin cake is to melt cream cheese and drizzle it over the cake batter before baking it. You swirl it around, so it looks marbled. That is an excellent rendition of the pumpkin cake.
I’ve also made it with a crumb topping. You can add white chocolate chips to the top while it’s still hot, and they make a chocolate glaze.
I’ve made it with a pecan crumb topping.
I’ve used melted butter with cinnamon and sugar as a glaze.
The old-fashioned cream cheese frosting is a good one. The kind you put in pumpkin rolls. It is a little more expensive, but not that much.
Preheat the oven to 350
Mix the all the ingredients except the powdered sugar and latte with a whisk. Pour the batter into a large aluminum pan sprayed with non-stick spray. Bake uncovered about 60 minutes in a 350-degree oven until the middle springs bake when you press on it.
Mix the powdered sugar and latte with a whisk and dump onto the hot cake in 5-minute intervals.
Let cool and serve.