Soooo…. Yeah. It’s been a while. You guys, I’m so sorry. Life is crazy, etc etc.
I’m not going to make excuses and apologize excessively, because I know all you lovely people will forgive me instantly because of this cake.
I mean, the title in itself should be enough to catch your attention. Autumn spice? Awesome start. Toasted Mashmallow Filling?!Like, best thing ever. Brown sugar buttercream???!??? I can’t even.
I made this during a girls weekend at home in Massachusetts and it was a HUGE hit. The best part is hands down the cake. There’s candied ginger all up in there and it’s so moist and amazing I can’t begin to do it justice through words and pictures.
Pumpkin makes it unbelievably moist and allows this cake to almost improve with age. Although I’ll be very impressed if this beauty lasts more than 24 hours in your house.
So, I know this cake takes a little bit of work and requires more ingredients than your normal, run of the mill cake, but it is ssooooo soooo worth it. I put my head down and cranked this cake out in 2 hours, but you can totally make it in stages if you want!
I found the recipe over on one of my favorite blogs, Sweetapolita. I usually alter few ingredients and make a recipe my own, but she did such a amazing job with this recipe, the only thing I changed was use pumpkin instead of sweet potato!
So,If you’re looking for a dessert to wow the crowd on Thanksgiving, this cake is it. I promise you it’s entirely worth the extra… your belly and your guests will thanks you! Head on over to Sweetapolita’s website for the recipe!