Pumkin Spice Cake

Pumkin Spice Cake

INGREDIENTS Cake 1 box (18.25 oz) spice cake mix 1 cup pumpkin purée (not pumpkin pie mix) 3 large eggs 1 cup water Frosting 2 sticks (1 cup) butter, softened 1 jar (7 or 71/2 oz) marshmallow cream (such as Marshmallow Fluff or Creme) 1 cup confectioners’ sugar

ahead, bake, box, butter, cake, candy, center, cooking, cream, days, easy, eggs, minutes, mix, pick, pie, round, vanilla, vanilla extract, water, beat, pumpkins, make, frosting, pans, large, speed, paper, pumpkin, layer, marshmallow, vines, marzipan, frost, purée, spray, serving, spice, bowl, cool, place, mixer, medium, side, remaining, extract, garnish, confectioners’, sugar, tops

Results 1 to 1 of 1
  1. #1
    Deal GURU
    Join Date
    Aug 2008
    Location
    outside Philadelphia, PA
    Posts
    4,377
    Blog Entries
    6
    Downloads
    0
    Uploads
    0

    Default Pumkin Spice Cake

    INGREDIENTS
    Cake
    1 box (18.25 oz) spice cake mix
    1 cup pumpkin purée (not pumpkin pie mix)
    3 large eggs
    1 cup water
    Frosting
    2 sticks (1 cup) butter, softened
    1 jar (7 or 71/2 oz) marshmallow cream (such as Marshmallow Fluff or Creme)
    1 cup confectioners’ sugar
    1/2 tsp each maple extract and vanilla extract
    Garnish: marzipan pumpkins and vines (see Note)

    PREPARATION
    1. Heat oven to 350ºF. Coat two 8 x 2-in. round baking pans with nonstick cooking spray. Line bottoms with wax paper; spray paper.

    2. Beat cake mix, pumpkin purée, eggs and water in large bowl with electric mixer on medium speed for 2 minutes. Divide batter between pans.

    3. Bake 30 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert, remove pans, peel off paper and cool completely.

    4. Meanwhile, make Frosting: Beat butter in a large bowl with mixer on medium speed until creamy. Beat in marshmallow cream until blended, then beat in confectioners’ sugar and extracts. Increase speed to high and beat about 3 minutes or until fluffy.

    5. Assemble: Cut off rounded tops of each cake layer to make flat, if desired. Place a cake layer, top side up, on a serving platter. Spread with 1/2 cup frosting. Place remaining cake layer, top side up, on top. Frost sides and top with remaining frosting. Store, loosely covered, in refrigerator up to 2 days. Let come to room temperature before serving. Garnish with marzipan pumpkins and vines.

    Plan Ahead: You can make marzipan pumpkins and vines up to 5 days ahead, and bake and frost the cake up to 2 days ahead. (Or, to make it really easy, just buy those candy pumpkins & use them! )

  2. The Following 3 Users Say Thank You to rtebalt For This Useful Post:


 

 

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •