Tuesday, October 23, 2012

Pumpkin Spice Cake with Cream Cheese Frosting

Pumpkin Spice Cake with Cream Cheese Frosting



Ingredients for cake:
One box Duncan Hines Spice Cake
3 large eggs
1/2 cup butter milk
1/2 cup vegetable oil
1 15 oz can pumpkin
1 cup shredded Angel flake coconut



Ingredients for frosting:


1 8 oz cream cheese softened to room temp.
1/2 stick butter softened to room temp.
3/4 box or bag ( 12 oz) of powdered sugar
1 cup Chopped pecans for topping-optional


Directions for cake:
Pre-heat oven to 325*
Grease and flour or spray with Bakers Joy 13x9 no stick pan
Beat all ingredients together for cake for 2 min. and pour into pan.
Bake for 35 min or til cake springs back when lightly touched and a butter knife inserted through center of cake comes out clean.

Remove cake from oven and allow to cool completely on rack.
Frost with cream cheese frosting and top with chopped pecans

Directions for cream cheese frosting:

Blend 8 oz cream cheese, butter together in large bowl.
Blend in powdered sugar in portions til all included and creamy.
Use to frost cake.


Keep cake stored in fridge to keep fresh.

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