Posted by: bettythebalancer | November 8, 2009

Pumpkin Spice Cake With Cream Cheese Frosting…hubba hubba.

I’m going to San Diego tonight to have an early Thanksgiving dinner with my guy, “Guy,” and his family.

Yes, in addition to working 8-8, training for triathlons, and trying to cook most of what I eat on a daily basis, I’m maintaining a long-distance relationship with a wonderful person who’s totally worth it.

Tomorrow, I’m in charge of bringing dessert, and I fluctuated between pumpkin pies, apple crisps, apple pies, pumpkin cheesecakes … but then I stumbled upon my November 2008 issue of Bon Appetit, which had an amazing-looking recipe for Pumpkin Spice Cake with Caramel Cream Cheese Frosting.

I took a shot at it, but used a recipe for regular cream cheese frosting from my trusty old Fanny Farmer cookbook.

Here’s a shot of the frosted top … a little curled orange peel for decoration, and I’m done!


In case you can’t tell, celebrations are not the time nor the place to try to be healthy, in my book. 🙂



  1. sounds delicious!
    Check out my food blog and tell me what you think:


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