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Cakes

Pumpkin Spice Cake

Corey Wood Recipe shared by:
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This is a very moist and delicious spice cake with a pumpkin twist, covered in creamy icing, cinnamon, and pecans. Perfect with a cup of decaf coffee as an end to an autumn meal.

  • Hands-On Time: 30 Minutes
  • Total Time: 3 Hours
  • Servings:
  • Rating:

Ingredients

  • 1 Duncan Hines spice cake mix
  • 2 eggs (or 1/2 cup egg substitute)
  • 1/2 cup water
  • 1 standard size can of Pumpkin without seasoning
  • 1 can Duncan Hines cream cheese icing
  • 1/2-1 tsp ground cinnamon
  • 1 cup chopped pecans

Baking Instructions

  1. Preheat oven to 350.
  2. Spray a 9x13 casserole pan (I use glass) with butter cooking spray..
  3. In a mixing bowl, combine cake mix, eggs, water, & pumpkin.
  4. Using an electric beater, mix on low 30 seconds and then on medium 2 minutes.
  5. Batter will be thick.
  6. Poor batter into baking dish, spread evenly with a rubber spatula.
  7. Bake 30-35 minutes, until a toothpick inserted into center comes out clean.
  8. Cool cake completely. (Leave cake in pan.)
  9. Frost with cream cheese icing.
  10. Sprinkle with ground cinnamon and chopped pecans.

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Tips

frosting creation to thin

frosting creation to thin

The new frosting creations base I felt was to thin. I used it with bubble gum flavor on top of ice crean cone cupcakes. my cupcake were made the day before, so they were cool. The frosting started sliding down the sides. Also loved the flavor of the bubble gum but there was a chemical aftertaste.


Subsitute oil with applesauce

Subsitute oil with applesauce

If your trying to watch what you eat and are trying to cook and bake healthier substitute 1/2 or all your recipes oil portion for apple sauce I use the unsweetened applesauce. It taste great and it will keep your cakes moisty.





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