Frost Harvest Cake

Do you ever just need fall to start? By the time September rolls around, I start to feel stir-crazy. My heart is ready for crisp nights, colorful leaves, and cozy sweatsuits by the fire—but here in Southern California, September is basically summer’s second act. So, I create my own little autumn, and it all begins with Harvest Cake.

Every single time I make this cake, my kids go absolutely wild. It tastes like a warm hug and fills the whole house with that unmistakable fall fragrance. Hot out of the oven it’s heavenly, but my kids swear by it chilled overnight straight from the fridge. Honestly, I’ve never met anyone who can resist a slice.

When I bake it, I set the mood: Frank Sinatra crooning through the speakers, the AC blasting to trick me into sweater weather, and my kitchen filling with the magic of fall. I always bake mine in mini loaf pans—they’re the perfect little gifts to share (if we don’t eat them all first).

Frost Harvest Cake Recipe

1 1/3 cup all purpose flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. nutmeg

1/4 tsp. ginger

1/4 tsp. ground cloves

1/2 cup softened butter

1 cup sugar

2 eggs

3/4 cup canned pumpkin

1 cup chocolate chips

optional- 3/4 cup walnuts

  • Cream butter, sugar, and eggs together until light and fluffy.
  • mix dry ingredients into a separate bowl
  • alternate with pumpkins and dry ingredients into the bowl with sugar, butter and eggs
  • add chocolate chips and nuts

Heat oven to 350 degrees. Grease 3 mini loaf pans. I use these mini loaf pans. Bake for 45 minutes, or until the tops become a deeper brown. Enjoy!!

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