from Tina Griffith
Author Tina Griffith loves to make this cake for Halloween and November with her kids, and now her grandkids, but as any true pumpkin lover knows, pumpkin desserts are not just for the fall. Use any pan you like. Tina has baked this cake in a Bundt pan, a 13 x 9-inch pan, cupcake tins, and in three separates shape/sizes for freezing. It’s so easy to prepare and will fill your home with a wonderful aroma.
Follow package instructions for egg, oil, and water amounts along with baking temps and time.
Cream Cheese Frosting
8 oz. cream cheese, room temperature
½ cup butter, room temperature
3 cups icing sugar – Confectioner’s sugar
1 tsp. vanilla extract
⅛ tsp. salt
Cool cake completely before frosting. This helps stop crumbs from mysteriously appearing all over your frosting.
ABOUT THE AUTHOR
After her husband of 25 years passed away, she wrote romance novels to keep the love inside her heart. Tina now has eleven romance novels on Amazon, and while all of them have undertones of a love story, they are different genres; murder, mystery, whimsical, witches, ghosts, suspense, adventure, and her sister’s scary biography.
Tina has worked in television and radio as well as being a professional clown at the Children’s Hospital. She lives in Calgary with her second husband who encourages her to write her passion be it high-quality children’s books or intriguing romance.
Stay connected with Tina (Griffith) Ruiz on her Facebook group Tina Speaks Out.
Check out Tina’s books on AMAZON