Recipe by Libby's
"Your family and friends will love to receive this delicious holiday gift."
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1 (18.25 ounce) package
spice cake mix
1 (15 ounce) can
LIBBY'S® 100% Pure Pumpkin
grated orange peel
Fabulous - plus it's so simple to make! You'd really never know it was a boxed cake - it's that good. It's very moist (might cut down on the oil next time)and bursting with a delicious combination of pumkin and orange flavor - what more could you ask for from such a simple recipe! I did punch it up a bit and added a tsp. of pumkin pie spice and a little orange juice and grated orange peel into the cake. I didn't have mini bundt pans, so I baked it in a 10 inch bundt ban at 325 for 50-60 minutes. I let it cool for 10 minutes then removed the cake and topped it with the orange syrup. I poked holes in the cake and gently poured it over top. For the orange syrup I used all orange juice. This cake is perfect when you don't have time to make a scratch cake but want something that tastes like you did!
These are really good and easy! I made two batches...first one exactly as stated. 2nd one used applesause instead of oil, egg substitute instead of eggs, fat free butter and splenda in the sauce. Both were delicious, perfect warm with a cup of coffee.
Easy, fragrant and delicious. I wouldn't change a thing.
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Pumpkin Pecan Orange Soaked Cakes
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 292
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