Recipe by claire
"Quick and easy pumpkin cake-muffin recipe."
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1 (18.25 ounce) package
yellow cake mix
1 (15 ounce) can
pumpkin pie spice
cream cheese, softened
This was a nice change from the regular pumpkin roll we eat every year. I only had two issues with this, which is why I gave it 4 stars. One, 3 cups of confectioner's sugar was way too much for our liking. I tasted the icing at 2 cups and it was already much sweeter than expected. 3 cups was just entirely too much (I'm sure there are some out there with a sweet tooth that would love that much, just not us.) Two, I had issues with the cake falling apart. Every time I cut a slice, it would break in half. Definitely a moist cake with good flavor but it just didn't want to stay together. Overall, I'd probably make it again and use my own recipe for the icing. I'm also going to search around for a way to help it not fall apart next time. Thanks for the recipe Claire!
Very good cake! I added my own touch by adding a few other spices. (clove, cinnamon, vanilla extract and a bit of mayonnaise to the batter). Also, I only had a white cake mix on hand. I used ready made cream cheese frosting instead of making homemade. The cake disappeared quickly! It was very flavorful and moist! I will definitely make it again! :)
I made this but used a spice cake mix, 2 eggs and 1/4 cup of applesauce instead of oil. Then sprinkled cinnamon on the top of the frosting. It was fabulous, easy and an excellent replacement for pie during the colder months.
* Percent Daily Values are based on a 2,000 calorie diet.
Quick Pumpkin Cake
Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories from Fat: 89
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