nourishe-gluten-free-paleo-pumpkin-spice-cake-mix-recipe

Pumpkin Spice Cake with Pecan Caramel Drizzle and Chantilly Cream

 nourishe-gluten-free-paleo-cinnamon-raisin-cake-mix-recipe

For Cake

1 box Nourishe Cinnamon Raisin Pecan Mix (includes raisins and pecans)

1/3 cup pureed pumpkin (from can)

1 TBS pumpkin pie spice (cloves, cinnamon, ginger nutmeg mixture)

3 TBS sweetener (I used 1 TBS coconut palm sugar and 2 TBS xylitol)

2 whole eggs

3 TBS almond milk (or regular whole milk)

1 tsp vanilla extract

1 TBS coconut oil (or butter) melted

 

For Pecan Caramel Drizzle

1 pack of pecan pieces (from Nourishe box)

2 TBS coconut palm sugar

1 TBS xylitol (or choice of sweetener)

3 TBS butter (or 3 TBS coconut oil)

3 TBS heavy cream (or coconut cream)

 

For Chantilly Cream

1 ½ cup heavy cream (or coconut cream)

3 TBS xylitol (or 3 TBS honey)

1 tsp vanilla extract

1 tsp almond extract

 

Directions:

For Cake – Preheat oven to 375 degree. Add contents of bag of mix to large bowl, add the sweetener, pumpkin pie spice, raisins and mix well. In another bowl mix together the eggs, milk, vanilla extract, pumpkin puree and mix well. Add the wet liquid to the dry mix and stir well. Add the melted oil and stir well. If making cupcakes divide batter among 8 paper cupcake liners in a muffin tin. If making a cake pour the batter into a well-oiled 9 inch round cake pan. You can use other sizes appropriate for the amount of batter. Bake for 18 to 20 minutes until knife comes clean and top is firm. Turn out onto a rack to cool.

For Pecan Caramel – In a heavy sauce pan melt the butter (or coconut oil) over low heat. Add the sugars and stir constantly over low heat until the mixture starts to bubble and is fully incorporated. Slowly while stirring add the cream. Turn off the heat and stir in the pecan pieces. Put pan into the refrigerator and allow to cool and stiffen for at least 15 minutes.

For Chantilly Cream – in a large bowl beat with a hand mixer the cream until soft peaks form. Add the sugar, vanilla and almond extracts and until peaks are still.

To Serve – Spoon caramel over the cooled cake and serve with dollop of cream on the side or over the top of each serving of cake. Refrigerate any leftover cake. It will keep for a week.

Can also make into cupcakes.

Pumpkin Spice Cake - Cupcakes (2)