Sure! But I have to admit that it is one of those "cheating" kind of recipes where you doctor a regular cake mix ... time permitting I would have made something similar from scratch. Oh well, it turned out great! The guests enjoyed it a lot.
1 pkg vanilla instant pudding (I used Jello?s limited run pumpkin spice instant pudding)
3 eggs
1 tsp cinnamon
? cup water
? cup chopped pecans
mix on medium for no more than 5 minutes
350 oven (adjust to 325 if using a bundt pan with a dark color metal surface exterior)
greased/floured bundt pan (I sugared the pan with powdered sugar instead of flouring it)
bake 45 min (check at 35 minutes)
cool in pan 10 min
For the frosting
? cup butter (softened)
4 ? 3oz pkgs cream cheese (softened)
? cream together these above 2 ingredients
2 cups powdered sugar? beat in to the above until smooth
1 tsp cinnamon
1 tsp vanilla extract
? stir in to the above
Add milk to thin it if you want to drizzle the frosting or keep it thick to frost with a spatula.I thinned it down to drizzle, placed it in a ziplock and cut off a corner to drizzle it on.It made a bit extra when thinned down, but I saved it to use as a yummy dip for apples, etc. later.
If I had to change anything, I might add more nuts next time. You could use walnuts instead, but I am partial to pecans. Also ... the cake might be good with a caramel topping, but the cinnamon cream cheese was so so yummy!
Sadly, I have to report that when we were taking about 1/3 of the cake to my FILs house for a 2nd Thanksgiving dinner I tripped right as I got to the car and the cake server went flying. We lost the cake to the driveway. I am still in tears. Ok, maybe not tears, but I do mourn the loss of the cake. Waaaahhhh. Luckily I saved a couple pieces here at home before the tripping disaster.
Re: ****futuremrsdenman****
Sure! But I have to admit that it is one of those "cheating" kind of recipes where you doctor a regular cake mix ... time permitting I would have made something similar from scratch. Oh well, it turned out great! The guests enjoyed it a lot.
Running downstairs to get the resipe ....
For the cake
1 box spice cake mix (without pudding)
1 can pumpkin puree
? cup vegetable oil
1 pkg vanilla instant pudding (I used Jello?s limited run pumpkin spice instant pudding)
3 eggs
1 tsp cinnamon
? cup water
? cup chopped pecans
mix on medium for no more than 5 minutes
350 oven (adjust to 325 if using a bundt pan with a dark color metal surface exterior)
greased/floured bundt pan (I sugared the pan with powdered sugar instead of flouring it)
bake 45 min (check at 35 minutes)
cool in pan 10 min
For the frosting
? cup butter (softened)
4 ? 3oz pkgs cream cheese (softened)
? cream together these above 2 ingredients
2 cups powdered sugar ? beat in to the above until smooth
1 tsp cinnamon
1 tsp vanilla extract
? stir in to the above
Add milk to thin it if you want to drizzle the frosting or keep it thick to frost with a spatula. I thinned it down to drizzle, placed it in a ziplock and cut off a corner to drizzle it on. It made a bit extra when thinned down, but I saved it to use as a yummy dip for apples, etc. later.
If I had to change anything, I might add more nuts next time. You could use walnuts instead, but I am partial to pecans. Also ... the cake might be good with a caramel topping, but the cinnamon cream cheese was so so yummy!
Sadly, I have to report that when we were taking about 1/3 of the cake to my FILs house for a 2nd Thanksgiving dinner I tripped right as I got to the car and the cake server went flying. We lost the cake to the driveway. I am still in tears. Ok, maybe not tears, but I do mourn the loss of the cake. Waaaahhhh. Luckily I saved a couple pieces here at home before the tripping disaster.