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Don't just say it, bake it.™

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Cakes

Pumpkin Spice Cake

Corey Wood Recipe shared by:
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This is a very moist and delicious spice cake with a pumpkin twist, covered in creamy icing, cinnamon, and pecans. Perfect with a cup of decaf coffee as an end to an autumn meal.

  • Hands-On Time: 30 Minutes
  • Total Time: 3 Hours
  • Servings:
  • Rating:

Ingredients

  • 1 Duncan Hines spice cake mix
  • 2 eggs (or 1/2 cup egg substitute)
  • 1/2 cup water
  • 1 standard size can of Pumpkin without seasoning
  • 1 can Duncan Hines cream cheese icing
  • 1/2-1 tsp ground cinnamon
  • 1 cup chopped pecans

Baking Instructions

  1. Preheat oven to 350.
  2. Spray a 9x13 casserole pan (I use glass) with butter cooking spray..
  3. In a mixing bowl, combine cake mix, eggs, water, & pumpkin.
  4. Using an electric beater, mix on low 30 seconds and then on medium 2 minutes.
  5. Batter will be thick.
  6. Poor batter into baking dish, spread evenly with a rubber spatula.
  7. Bake 30-35 minutes, until a toothpick inserted into center comes out clean.
  8. Cool cake completely. (Leave cake in pan.)
  9. Frost with cream cheese icing.
  10. Sprinkle with ground cinnamon and chopped pecans.

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Tips

If Cookies Spread Too Much

If Cookies Spread Too Much

When greasing cookie sheets, use a light coating of shortening. Refrigerate your cookie dough until it feels cool to the touch. Cool cookie sheets before reusing.


crunchier cookies

crunchier cookies

i dunno about everyone here, but when i bake cookies on multiple sheets, i find that the later ones, don't bake as well... Well i learned that this is because once the oven is opened you lose heat. Therefore, when making multiple batches of cookies, always put the tray in and reheat the oven to the desired temperature. Once that temp is reached, put on your timer!!! Good luck!!!





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