Pumpkin Spice Cake

Here is a delicious dessert that smacks of fall.  It’s perfect for Thanksgiving as a sweet alternative to pie.  The recipe comes from McCormick.com , you can check out the site for more amazing recipes>
Pumpkin Spice Cake (Makes 18 servings, Prep Time: 10 minutes, Cook Time: 35 minutes)
  • 1 package (18 1/4 ounces) yellow cake mix
  • 1 package (4-serving size) vanilla instant pudding mix
  • 1 cup canned pumpkin
  • 1/2 cup oil
  • 1/2 cup water
  • 3 eggs
  • 1 1/2 teaspoons McCormick® Cinnamon, Ground
  • 1 teaspoon McCormick® Cloves, Ground
  • 1 teaspoon McCormick® Pure Vanilla Extract

1. Preheat oven to 350°F. Beat all ingredients, except Spiced Cream Cheese Frosting, in large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended.

2. Pour into greased and floured 13×9-inch baking pan.

3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Spread with Spiced Cream Cheese Frosting.

Spiced Cream Cheese Frosting: Beat 1 package (8 ounces) cream cheese, softened, 1/4 cup (1/2 stick) butter, softened, 1 teaspoon McCormick® Pure Vanilla Extract, and 1/4 teaspoon McCormick® Ground Cloves in large bowl until light and fluffy. Gradually beat in 1 package (16 ounces) confectioners’ sugar (about 4 cups) until smooth.

Spiced Pumpkin Cupcakes: Prepare batter as directed. Spoon batter into 24 greased or paper-lined muffin cups, filling each cup 2/3 full. Bake in preheated 350°F oven 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans; cool completely. Frost with Spiced Cream Cheese Frosting. Makes 24 (1 cupcake) servings.

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