NOTE: To manage lactose restrictions, substitute Carnation® Evaporated Milk with Carnation® Lactose-Free Evaporated Milk in any recipe. Our Lactose-Free Evaporated Milk has a sweeter profile than regular Evaporated Milk, so you may notice a slightly sweeter profile to your recipe. To manage dairy restrictions, substitute Carnation® Evaporated Milk with Carnation® Almond Cooking Milk in any recipe. Some recipes, such as our Libby’s Famous Pumpkin Pie, turn out best with a different amount of Almond Cooking Milk. Please check our Alternative Milk Recipes page for recipes that have been specifically tailored for alternative milk usage.

Vermont Spice Cake

Vermont Spice Cake
  • Prep Time
  • Cooking Time
  • Skill Level
  • Makes


  • 3 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3 large eggs
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • 11 ounces cream cheese, at room temperature
  • 1/3 cup butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 teaspoons maple flavoring*
  • 1/2 cup chopped nuts and nut halves (optional)


PREHEAT oven to 325° F. Grease and flour two 9-inch-round cake pans.

COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat granulated sugar and 3/4 cup butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.

BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.

BEAT cream cheese, 1/3 cup butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.

CUT each cake in half horizontally with long, serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.

NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.

* 3 teaspoons maple flavoring are suggested for a stronger maple flavor.

Nutritional Information

% Daily Value *

  • Total Fat 25.7g 39%
  • Saturated Fat 15.5g 77%
  • Cholesterol 122mg 41%
  • Sodium 529mg 21%
  • Carbohydrates 88.3g 28%
  • Dietary Fiber 2.2g 9%
  • Vitamin A 20%
  • Vitamin C 2%
  • Calcium 9%
  • Iron 22%
  • Sugars 60.3g
  • Protein 7.7g

* Percentage Daily Values are based on a 2000 calorie diet.