Monday, November 8, 2010

Pumpkin Spice and Pecan Cake

This is only slightly more difficult than our Easy Pumpkin Cake because you have to chop the pecans, but it's delicious! Carrie made this for my daughter's first birthday. We like it with cream cheese icing.

~from Country Living, October 2006

  • 1 Duncan Hines Butter Recipe Golden cake mix
  • 2 t. pumpkin pie spice (combo of 1/2 t. nutmeg, 1 t. cinnamon, and 1/2 t. cloves or 2 t. allspice)
  • 2/3 c. canned/pureed pumpkin
  • 1/4 c. softened butter
  • 3 eggs
  • 1 c. finely ground pecans
  • 2/3 c. water
Preheat oven to 350 degrees. Grease 2 round cake pans or 1 9x13-inch pan or 2 9x5-inch loaf pans. Put all ingredients in large mixing bowl and beat on medium high speed until batter is smooth. Pour into pans and bake for 30 minutes (8-inch), 35-40 minutes (9x13-inch), 35 minutes (loaf pans). Cupcakes would be around 25 minutes. Use a toothpick test to check doneness.

For a chocolate version, substitute Duncan Hines Devil's Food cake mix and increase water to 3/4 cup.

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