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Pumpkin Spice Cake Recipe

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This recipe for Pumpkin Spice Cake is from The Brackett Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 Box Spice Cake Mix
1 Small Box Instant Vanilla Pudding
1 C. Canned Pumpkin
1/2 C. Vegetable Oil
1/2 C. Water
3 Large Eggs
1 Tsp. Ground Cinnamon
1/2 Tsp. Ground Ginger

Directions:
Directions:
Place all the cake ingredients in a large bowl and beat on low for 2 minutes. Scrape beaters and beat an additional 2 minutes on medium speed. The batter should look thick and well blended. Pour into a 13 x 9 inch pan that has been lightly misted with vegetable oil spray. Bake in a 350 degree pre-heated oven for 32 to 35 minutes or until a toothpick inserted comes out clean.

Cool and frost cake with a butter or cream cheese frosting and top with 1/2 c.toasted walnut pieces. It takes only about 5 minutes to toast the nuts in a 350 degree oven and really adds to the flavor.

Number Of Servings:
Number Of Servings:
12 to 18
Personal Notes:
Personal Notes:
This is a recipe from the "Cake Doctor" by Anne Byrn. It makes a large, moist cake and is full of wonderful fall flavors.

 

 

 

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