In anticipation of the upcoming holiday, I suggest that you bake this cake recipe from my friend Shawna. It is guaranteed to warm up the house with the scent of pumpkin and spice, and cake always makes me more thankful.
PUMPKIN SPICE CAKE
1 box plain spice cake mix
1 box (3.4 oz) vanilla instant pudding mix
1 cup- 1 can pumpkin (depending on flavor preference)
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
(1) Preheat oven to 350 degrees and grease a 13x9 pan.
(2) Place cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, and ginger in a large mixing bowl. Blend on low for 1 minute. Scrape down sides and beat for 2 more minutes. Pour into prepared pan and smooth with rubber spatula.
(3) Bake for 32-35 minutes, until cake springs back when lightly pressed with fingertips or until an inserted toothpick comes out clean. Frost with either buttercream frosting and top with chopped nuts, or use prepared vanilla frosting with a tablespoon of maple syrup blended in.
PUMPKIN SPICE CAKE
1 box plain spice cake mix
1 box (3.4 oz) vanilla instant pudding mix
1 cup- 1 can pumpkin (depending on flavor preference)
1/2 cup vegetable oil
1/2 cup water
3 large eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
(1) Preheat oven to 350 degrees and grease a 13x9 pan.
(2) Place cake mix, pudding mix, pumpkin, oil, water, eggs, cinnamon, and ginger in a large mixing bowl. Blend on low for 1 minute. Scrape down sides and beat for 2 more minutes. Pour into prepared pan and smooth with rubber spatula.
(3) Bake for 32-35 minutes, until cake springs back when lightly pressed with fingertips or until an inserted toothpick comes out clean. Frost with either buttercream frosting and top with chopped nuts, or use prepared vanilla frosting with a tablespoon of maple syrup blended in.
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