Sunday, September 18, 2011

Pumpkin Cake

1 pkg. yellow cake mix (NOT butter recipe)
3 large eggs
1 C. apple juice
1 can pumpkin pie filling
1 pkg.instant cheesecake-flavored Jello pudding
2 tsp. ground cinnamon
1 tsp. ground nutmeg

1 container vanilla frosting
2 tsp. cinnamon

Preheat oven to 350 F. Grease and flour bundt cake pan. To make the cake, combine cake mix,eggs,juice,pumpkin,cinnamon,and nutmeg in large
bowl. Beat at medium speed for 4 minutes. Pour evenly into pan. Bake for 35-45 minutes or until toothpick inserted in center of cake comes out clean.Flip out of pan onto a cooling rack.Cool on rack for 30 minutes.
To make frosting, combine vanilla frosting and cinnamon.Stir until blended.Put in microwave for 15 seconds, or until softened. Drizzle over cooled cake.
Store tightly wrapped in the refrigerator for up to a week.

*You can make this in 2 round cake pans. If you do,double the frosting recipe and use the frosting in between the layers and ice the entire cake.

by: Leta

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