After a hard day of stamping, what could be better than some cake? Here’s a recipe I just discovered on the Kraft Foods website and it sure is yummy!
Pumpkin Spice Cake
1 package (2-layer size) yellow cake mix
1 package (4-serving size) vanilla instant pudding
1 cup pureed pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 tablespoon pumpkin pie spice
Cream Cheese frosting
1/2 cup chopped, toasted pecans
Preheat oven to 350 degrees. Place cake mix, dry pudding mix, pumpkin, oil, water, eggs, and spice in large bowl. Beat with electric mixer on low speed just until moistened. Beat on medium speed 4 minutes.
Pour into greased and floured 9 x 13 baking pan.
Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Frost with cream cheese frosting and sprinkle with pecans. Store in refrigerator.
The recipe says to cook your own pumpkin, but all the reviews said canned pumpkin is just fine.
I need to work on kits for an Operation Write Home event coming up on Monday—more on that later.
Finally, a huge THANK YOU! to everyone who is visiting. I love that you’re stopping by and leaving comments! The blog candy winner will be announced first thing Sunday morning, so be sure to visit then!
