autumn cake

andapanda29 avatar
By Andrea Olson
from Fort Lauderdale, FL

I love pumpkin and I love Autumn, so why not combine the two favorites together?

serves 8 to 12
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For autumn cake

  • CAKE
  • 1 box
    pilsbury perfectly pumpkin cake mix
  • 1 box
    jell-o pumpkin or vanilla instant pudding (small size)
  • 3/4 c
    water (approx.)
  • 1/2 c
    canola oil
  • 3 lg
    eggs
  • 1 1/2 tsp
    ground cinnamon
  • 1/4 tsp
    (rounded) ground nutmeg
  • 1/4 tsp
    (level) ground cloves
  • 1 can
    dole crushed pineapple (8 oz.) - drained (save juice)
  • 1/4 c
    pineapple juice
  • 1/2 c
    raisins
  • NUTTY CREAM CHEESE FROSTING
  • 8 oz
    philadelphia cream cheese (softened)
  • 1/4 c
    butter (softened)
  • 1 tsp
    pure vanilla extract
  • 3 1/2 c
    powdered sugar
  • 1 pkg
    pecan chips (4 oz.)
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How To Make autumn cake

  • 1
    Preheat oven to 350 degrees. Prepare two 8 inch round cake pans. *Hint - use wax paper to line bottom of cake pans and cooking spray for edges.
  • 2
    Prepare cake mix as directed on box, include the pudding, spices, and pineapple juice. Fold the crushed pineapple and raisins into batter. Pour evenly into both cake pans.
  • 3
    Bake for 34 to 38 mins. Insert toothpick. Cake is finished if toothpick comes out clean. Remove cake pans from oven and place on cake racks to cool. After about 8 minutes, remove cakes from pans and place on racks to cool completely.
  • 4
    Prepare frosting. Put cream cheese, butter, and vanilla in bowl. Mix on medium with electric hand mixer until smooth. Gradually add powdered sugar. Last add pecan chips. Mix until well blended.
  • 5
    Place one cake layer on plate and frost top. Add second cake layer. Frost top and sides. Then serve and enjoy!
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