November 22, 2011

Pumpkin Spice Cake

Picture from a Pumpkin Spice cake I made last year

Pumpkin Spice Cake (adapted from Woman's Day Magazine)

I changed this cake a little bit. I used bundt pan instead of round & I used 16 oz of pumpkin instead of 1 cup. Results..super moist cake!


Serves: 16

Recipe Ingredients
Cake
  • 1 box (18.25 oz) spice cake mix
  • 1 cup pumpkin purée (not pumpkin pie mix)
  • 3 large eggs
  • 1 cup water
  • Frosting
  • 4 tbsp butter
  • 2 tbsp milk or cream
  • 2 cup confectioners’ sugar

Recipe Preparation
  1. Heat oven to 350ºF. Coat a bundt cake baking pan with nonstick cooking spray.
  2. Beat cake mix, pumpkin purée, eggs and water in large bowl with electric mixer on medium speed for 2 minutes.
  3. Bake 35 minutes, or until wooden pick inserted in center comes out clean. Cool on on wire rack 10 minutes. Invert, remove pan and cool completely.
  4. Meanwhile, make Frosting: Melt butter in a saucepan on medium heat. add in Milk & confectioners'. Stir until thickened. Cool 5 minutes then drizzle on cake.

1 comment:

Lissa (Bellenza) said...

This looks absolutely delicious! Happy Thanksgiving!

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