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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

Brownie baking tip

Brownie baking tip

I know they always say for best results always follow the recommended cooking instructions but I always find if I bake my brownies at 325 for 25 min. instead of 350 for 30 min they come out much chewier, moist and fuggy . You always want to take your brownies out of the oven when they are still slightly gooey in the middle because they will continue to cook while cooling in the pan.


Cheesecake - Fool-Proof Freezing

Cheesecake - Fool-Proof Freezing

To freeze, seal a whole cheesecake or pieces in heavy foil or an airtight container. You should plan on using a whole cheesecake within one month and individual pieces within two weeks. To serve, loosen the covering and thaw the whole cheesecake in the refrigerator for 24 hours or thaw individual pieces at room temperature.





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