Spice Pumpkin Wedding Cake
Ingredients:
1 package spice cake mix 18.25 oz
1 cup plain white flour
1 cup white sugar
1 4 oz instant vanilla pudding mix
1/3 teaspoon salt
1 cup canned pumpkin
8 oz sour cream
1/2 cup vegetable oil
1/2 cup water
4 large eggs
1 tsp vanilla
2 tsp cinnamon
Direction;
Pumpkin Filling
Mix the following for a yummy filling:
4 oz softened cream cheese
1/2 cup powdered sugar
then mix in 1/2 cup canned pumpkin
1 tsp cinnamon
1/4 tsp nutmeg and 1/4 tsp vanilla.
Once mixed slowly add 1/2 cup whipping cream. Beat for 1-2 minutes. Refrigerate for 1-2 hours. Great to make ahead of time. Do not try to freeze. I did this and it was not a good idea.
Instructions:
Preheat Oven to 325-350 degrees, grease and flour pan. I use the wilton chart for how long to bake this cake depending on pan size and depth plus an extra 8-10 minutes because of the added pumplin. I also use a cake nail(s) in the center for a level cake.
Combine all ingredients and beat on medium speed for about 6 minutes. This will make about 7.5 cups of batter. It will easily make one 9×13 sheet or 2 8″ round cakes.
Pour into your prepared pans and bake for 40-55 minutes depending on pan size.
Alternative recipe: Chocolate pumpkin cake, subsitute devil’s food cake mix for the spice mix listed above. In my experimentations, I did this accidentally and it was delicious. I used the pumpkin filling above and topped it with cream cheese icing and my office had a very sweet treat! No one could figure out the ingredients.
When I baked my 14 in x 3 in round it took 65 minutes because I bake at 325 degrees.
August 9, 2010 – 5:42 am | by wedding-cake-lady
