Pumpkin Spice Cake

Oct 15, 2012

I love this cake like a love song, baby. If you don't have tweens you are probably shaking your head right now and looking very confused. Just skip that and focus on the words "cream cheese." Now, I've got your attention.

I've been making this pumpkin spice cake recipe for about eight years and it's become a fall staple in my house. I get asked for this recipe quite a bit and I'm always embarrassed to admit it's from a box and not made from scratch. Why doesn't anyone ever ask me for my coq au vin recipe? Macaroni and cheese made with Velveeta, boxed pumpkin spice cake, and my lasagna recipe from the back of the noodle box are always the most requested. Oh, well. They are pretty darn good despite how they are made.

Here's what you need for the Pumpkin Spice Cake:

The pecans aren't pictured and are completely optional since they are just for the topping.


1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) Vanilla Flavor Instant Pudding
1 cup of canned pumpkin    
1/2 cup oil
1/2 cup water
3 eggs
1 Tbsp pumpkin pie spice
Cream Cheese Cake Frosting
1/2 cup of chopped pecans
Heat oven to 350°F.
Beat the first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
Bake 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.
Frost cake with cream cheese   

Easy peasy! You can also find the directions and reviews at Kraft Foods website, here.


Linking this up to Centsational Girl for Fall Comfort Foods Linky Party. Click here.


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