Pumpkin Spice Cake

This post may contain affiliate links. For more info please read the full disclosure statement

pumpkin spice cake

Enjoy this moist and delicious pumpkin spice cake…with a twist!  So easy to make, everyone will think you made it from scratch but it starts with a cake mix!  It could easily be gluten free with a gluten free cake mix too!  We enjoy this in the fall or anytime of the year.  It is perfect to take to a pot luck or to dinner with friends.  I love making it with my own homemade pumpkin puree too!

Pumpkin Spice Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 10
Ingredients
  • Cake Ingredients:
  • 3 eggs, beaten
  • 1 – 15 oz. can of pumpkin
  • 1 pkg spice cake mix
  • 1 tsp. grated orange peel
  • ½ tsp. cinnamon
  • Glaze Ingredients:
  • 1 cup sifted powdered sugar
  • 4 TBSP orange juice
  • ¼ cup chopped pecans
Instructions
  1. Mix cake ingredients. Grease and flour bundt pan. Bake according to package directions. Let cake cool for 15-20 minutes in pan and turn out to cool onto a cake plate/stand.
  2. Beat sifted powdered sugar adding 1 TBSP of orange juice at a time until desired consistency (I prefer a thin glaze). Pour glaze over cake. Sprinkle with pecans for decoration. Let stand until glaze is set.
  3. Optional: Serve alone or with a dollop of homemade whipped topping.

Comments

  1. I like your little twist. I think I could even make this gluten free for my daughter. Thanks for sharing it at Tuesday’s Tasty Tidbits….just in time for another one. I am late reading everyone’s post.

  2. Celiac disease is a plrooy understood digestive disorder that affects both children and adults. It is an auto-immune disease that affects the small intestine, and is the result of an intolerance to gluten found in wheat, rye and barley and products derived from these grains. There are no drugs or a cure for this disease. Only a diet free of foods containing gluten is effective in living with the disease and avoiding the symptoms which make celiac disease so troubling.While there are a number of gluten-free cookbooks on the market, Donna Washburn and Heather Butt have elevated gluten-free (GF) cooking from relatively boring, excessively healthful recipes to delicious, easy to prepare recipes made from easily obtainable ingredients. The book is well laid out, with good, sensible information on the ingredients required for safe gluten-free eating. The illustrations are well-done and colourful, and accurately reflect how the dishes look when properly prepared. All the recipes we have tried have been successful and tasty, but several stand out as exceptional. These include ciabatta (p. 38) an excellent substitute for regular bread, without the pound-cake texture normally found in other GF breads; the batter fried fish (p. 59); and the chocolate chip cookies (p. 160).The equipment and ingredient glossaries provide useful tips and important information for making the recipes successfully. The common sense approach to what is a serious dietary problem for many children and adults alike truly helps to demystify some of the more plrooy understood aspects of this disease, and makes it less of a chore and a lot more fun to eat well without wheat and wheat-based products.

Speak Your Mind

*

Rate this recipe: