"Probably one of the best cakes you've ever made" said Hubby. :))
I was looking for a spice cake recipe using a cake mix and this was it. I used Spice Cake Mix instead of Yellow Cake Mix. I put in one Tbs Pumpkin Spice instead of two teasp. For the icing I mixed a dollop of cream cheese with powdered sugar, vanilla, almond extract and milk. I also added sprinkle of Chai Spice to it. The icing was the weak link in that I had lumps of cream cheese in it but obviously that's not the recipe's fault.
This cake has a solid texture that I love without being heavy. It's a little fluffier than I'd like right now - I like a pound cake texture - but I bet the second day it'll firm up even more.
I'm looking forward to making it again real soon.
Update: I've made it again this time following the recipe with the Yellow Cake Mix and the Butterscotch Pudding. I still put in 1 Tbs Pumpkin Pie Spice though since we like our spices. And I was generous with the pumpkin puree too - about 1/4 cup more than the 1 cup in the recipe. I followed another reviewer with the modified penuche icing and it was amazing! I am addicted to this cake now with the new icing.
Bring to boil 1.5 Tbs butter and 1/4 cup brown sugar packed, stirring. Cool slighly and mix in 2 Tbs milk. Then mix in gradually until you have the consistency you want, up to 3/4 cup confectioner's sugar. Pour over cake. Delicious!!!!!
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