Pumpkin Spice Cake with Chocolate Snickers Ganache
Cook Time
1 hr
Pumpkin Spice Cake
  • 1 cup butter softened
  • 2 cups brown sugar
  • 4 eggs
  • 1 tbsp vanilla
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground all-spice
  • 1/4 tsp ground mace
  • 1 14 oz can pure pumpkin purée
Chocolate Snickers Ganache
  • 8 oz semi-sweet chocolate
  • 1 cup heavy cream
  • 2 93 g Snickers Bars Chopped
  • Caramel Topping
Pumpkin Spice Cake
  1. Preheat oven to 350°F.
  2. In a large bowl, cream, together butter with sugar. Beat in eggs, 1 at a time, mixing well after each addition then mix in vanilla.
  3. In a separate bowl, combine dry ingredients.
  4. Alternatively stir flour mixture and pumpkin puree into your wet mixture, making 3 additions of flour mixture and 2 of pumpkin puree.
  5. Pour batter into lightly greased tube pan with removable bottom or bundt pan and bake in centre of oven for 1 hr.
  6. Let the cake cool in the pan for 15 minutes. Holding onto the centre tube, lift cake from pan and cool completely before removing the centre tube.
Chocolate Snickers Ganache
  1. In a small saucepan, bring heavy cream to a simmer, stirring occasionally. As soon as the cream simmers, remove from heat and poor over chocolate and stir gently to make sure all the chocolate is covered.
  2. Let the bowl sit for 5 minutes then whisk starting in the centre and work outward until smooth.
  3. Let it sit at room temperature for about 15 minutes before pouring it over your cake.
  4. Arrange chopped snickers pieces over the top of the cake and drizzle caramel sauce over that.