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Don't just say it, bake it.™

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Pumpkin Spice Pound Cake

Sharon Irvin Recipe shared by:
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All the wonderful smells and tastes of a fall dessert...and so easy.

  • Hands-On Time: 10 Minutes
  • Total Time: 1 Hour
  • Servings:
  • Rating:

Ingredients

  • 1 box Duncan Hines Yellow Cake Mix
  • 1 small box Jello Pumpkin Spice Instant Pudding
  • 4 eggs
  • 1 cup water
  • 1/3 cup oil
  • 1/4 tsp pumpkin spice
  • 1 cup Hershey's cinnamon chips (or more if you want)

Baking Instructions

  1. Preheat oven to 350.
  2. Grease and flour (or use Bakers Joy, etc.) 10-inch bundt pan.
  3. Combine cake mix, pudding mix, eggs, water, and oil in large bowl.
  4. Mix in pumpkin spice.
  5. Beat at medium speed with electric mixer for 2 minutes.
  6. Fold in cinnamon chips.
  7. Bake at 350 for 45 to 55 minutes or until toothpick inserted in center comes out clean.

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Tips

Frosting: Before & After

Frosting: Before & After

Please allow your cake to cool completely for about four hours before frosting. After you frost, let your frosted cake stand for at least one hour before you slice it.


tooooo sweet

tooooo sweet

make sure that when you bake something make sure that when your glaze combines well with what you are baking,otherwise it will be tooooo sweet.





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