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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 16 |
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We sometimes call this Thanksgiving Cake because it's a tasty alternative to pumpkin pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.Kathy Rhoads, Circleville, Ohio Ingredients:
1 package spice cake mix (regular size) |
3 eggs |
1 cup canned pumpkin |
1/2 cup water |
1/2 cup canola oil |
1 package (3.4 ounces) instant vanilla pudding mix |
1 teaspoon ground cinnamon |
1/2 cup chopped pecans |
cream cheese frosting or whipped cream |
Directions:
1. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream. Store in refrigerator. Yield: 16-20 servings.
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