So sorry, Please correct the amount of pumpkin to 1 cup of pumpkin. Didn’t realize I had accidently typed 12…thank you Rose for letting me know…think 12 would have been a little heavy on the pumpkin flavor….
So sorry, Please correct the amount of pumpkin to 1 cup of pumpkin. Didn’t realize I had accidently typed 12…thank you Rose for letting me know…think 12 would have been a little heavy on the pumpkin flavor….
A sweet friend of mine, Susie, sent me this cake recipe the other day and I just made it today. I have to say that it is the best and most moist pumpkin cake I have had. I added Brown Sugar Frosting to it and served it to friends who came over tonight for dessert. Scrumptious!!!! So easy and best pumpkin spice cake ever!!!!
1 box Duncan Hines Spice Cake Mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup oil
2 teas cinnamon
3 eggs, room temp
1 small package vanilla instant pudding
1/2 cup water
Mix all ingredients in mixing bowl and beat for about 2 minutes. Pour into a greased and floured Bundt pan for about 45 min or until cake tests done.
Let stand for about 15 minutes and then invert onto serving platter.
Frosting:
1 cup light brown sugar
5 tables butter
1/2 cup whipping cream
1 teas vanilla
1 1/2 cups powdered sugar
In a small saucepan over medium-low heat, melt butter with brown sugar and cream, stirring constantly. When mixture begins to boil, pour over powdered sugar and mix until no lumps remain. Add vanilla and if needed, 1 tables at a time, thin with whipping cream until mixture is right for pouring over the cake. Frosting will harden quickly so pour quickly over the cake.
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