Updated: Oct 14
The BEST ever moist and perfectly spiced pumpkin and sweet potato cake with cinnamon honey Buttercream frosting. Made with Divine Kuizine Inc.™
1/2 cup butter (1 stick), softened to room temperature ½ cup canola oil (vegetable oil would also work) 1/4 cup white sugar
½ Divine Kuizine sugar spice 2 eggs 1 cup pumpkin puree 1 cup mashed sweet potato ¼ evaporate milk 2 packages of Divine Kuizine Apple fritter mix
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour pour baking pan. 2. In a large bowl combine sugars butter, oil. Blend pumpkin ,sweet potato milk, maple syrup then beat in eggs one at a time. Gradually beat in Divine Kuizine apple fritter mix. Spread batter into prepared pan. 3. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
CINNAMON HONEY BUTTERCREAM 1 teaspoon ground cinnamon 1 teaspoon nutmeg 2½ cups confectioners’ sugar ¼ cup honey 2 sticks butter salted soften 1/4 cup of Divine Kuizine sugar spice Instructions 1. Beat butter a few minutes on high until fluffy, scraping down bowl as needed. 2. Beat in cinnamon, nutmeg, Divine Kuizine sugar spice 3. Add confectioners’ sugar a little at time, stopping to scrape bowl down as needed. 4. Add in honey, scraping down bowl as needed. 5. Once all ingredients are incorporated, beat on high speed for 1-2 minutes until fluffy.