Sunday, October 25, 2009

Pumpkin Cake

Can you handle another pumpkin recipe? I can't get enough this time of year. My mother made this recipe many times over the years. She has been gone almost 6 years now but I still think of her everytime I make it. It is so moist, easy to make and tasty. I've shared this recipe with many people. If you are a pumpkin lover like I am, you'll love this recipe.
Pumpkin Cake

Cake Layer
1 spice cake mix
1 can Libby’s pumpkin pie mix (NOT puree)
3 eggs

Mix the above ingredients until combined.

Mix the following and add to the above mixture:
½ cup cold water
2 tsp baking soda

Pour into a 9 X 13 pan and bake at 350 degrees for 45-50 minutes. Allow to cool before putting topping on.

8 oz whipped topping
½ tsp vanilla
1/3 cup brown sugar

Whip together and spread on cake. Cake must be refrigerated.

Make sure you use the pumpkin pie MIX, not puree! They are NOT the same!

This is everything in the mixing bowl, before beating. Pumpkin, cake mix and beaten eggs.

Here is the "before" baking picture.

...and this is the "after picture!

Then you frost and eat!

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