Ellen B. is still away from her computer until next week but wanted to leave you with this recipe since we have entered pumpkin season.
My family has a favorite easy Spice Cake that I’ve made over the years and I decided to switch it up a bit for pumpkin season. Instead of using applesauce that the original recipe called for I used 100% pure canned pumpkin and pumpkin spice instead of nutmeg.
Pumpkin Spice Cake
Ingredients:
- 1 pkg. yellow cake mix
- 1 pkg. 4 serving size Jello instant vanilla pudding (3.4oz.)
- 4 eggs
- 1 cup pure pumpkin filling (not sweetened)
- 1/2 C. water
- 1/4 C. oil
- 1/2 tsp. cinnamon
- 1/2 tsp. pumpkin spice
Method:
- Preheat oven to 350 degrees.
- Combine all ingredients in large mixing bowl of electric mixer and blend then beat at medium for 4 minutes.
- Pour into well greased and floured 10 inch tube or fluted tube pan or angel food pan.
- Bake at 350 degrees for 50-55 minutes or until cake tester comes out clean.
- DO NOT UNDER BAKE.
- Cool in pan for 15 minutes then remove and cool on rack.
- When the cake has cooled and before serving give it a dusting of powdered sugar.
- It’s good by itself or served with vanilla ice cream.
Looks good
Yummy!! Iv’e copied this one down. I know Liz will LOVE it. 🙂
I love the flavor of pumpkin!
What a fall treat!
The cake looks delicious, an easy recipe too.
Take care, have a happy day!
This looks delicious, thank you! Added it to my baking wishlist.
Looks delicious! Blessings.
Looks wonderful Ellen, thanks so much for the recipe.
Now that Aldi has a nice gluten-free cake mix, I think your recipe is going to have to be tested by me!
Thank you for this wonderful recipe. Looks delicious!
Ah, I see I repeated myself. I was writing this message when my battery died and transferred machines. Several hours later when I came back to this iPad, I saw my open message and said “must finish that”, not realizing I already had. Ah well, you have a bumper crop from me today 😊