This is what my hubby said today when he came home and saw a layer of pumpkin cake on the dining room table. He cut a piece and smelled it …and closed his eyes (really)….”mmmmmmmmmm” . I guess he really likes pumpkin cake. I had forgotten how much!
BeBe made a couple of different variations of our pumpkin cake today…and so there were plenty of leftovers to divide this way and that. I am still full from choosing which one is my favorite—-but this, we decided, is the winner:
PUMPKIN SPICE CAKE
1 Package Yellow Cake Mix ( I use Pillsbury Moist Supreme Classic Yellow)
1/2 c. Granulated Sugar
1/2 c. vegetable oil
1 can pumpkin (15 oz. pure pumpkin–we like Libby’s brand)
1/4 cup water
1 tsp vanilla
2 teaspoons ground cinnamon
1 tsp pumpkin pie spice
(Optional: I’ve used chopped pecans and also mini chocolate chips in the past as add-ins for this batter.)
Preheat oven to 325 degrees F (175 degrees C). Lightly grease a 9×13 inch baking pan, or two 8 or 9 inch cake pans . (Batter makes for great cupcakes too!)
In a large bowl, combine the cake mix, sugar, vegetable oil, vanilla, pumpkin, water, cinnamon, pumpkin pie spice, and eggs. Beat until well blended. Transfer to the cake pans.
Bake in preheated oven for 25 to 30 min. or until it springs back to the touch.
Frost with your favorite cream cheese frosting.
We made some pumpkin cake layers today and also some pumpkin cupcakes, which we frosted with cream cheese frosting. YUM! I wanted to make some cute pumpkin toppers for them using fondant–
This only takes a second if you have fondant on hand, and the results are adorable! Here I am, making several long impressions with my toothpick into a soft ball of orange fondant.
Here they are! You may like to sprinkle a few crushed walnuts or pecans on top!
Thanks for stopping by the Blog everyone! Now go make some of that good Pumpkin Spice Cake!! MMMMMMMMMMMMMMMMM……