SPICED PUDDING CAKE
I came across this recipe years ago and made a few changes. It's very popular. My mom's church group serves it for dessert quite regularly. -Kelly Kirby, Westville, Nova Scotia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add egg; beat well. Beat in molasses. Combine the flour, baking soda, spices and salt; add to the creamed mixture alternately with 1 cup water, beating well after each addition., Transfer to an ungreased 13x9-in. baking pan; sprinkle with brown sugar. In a microwave, heat butter and remaining water until butter is melted; carefully pour over batter., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Serve warm. Garnish with whipped cream and cinnamon if desired.
Nutrition Facts :
BUTTERSCOTCH SPICE CAKE
A quick, easy butterscotch spice cake. Kids love it!
Provided by Sonja
Categories Desserts Cakes Cake Mix Cake Recipes
Yield 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In large mixing bowl, combine spice cake, butterscotch pudding mix, eggs, water and oil. Beat with an electric mixer for 4 minutes.
- Pour into prepared Bundt pan, and bake at 350 degrees F (175 degrees C), for 55 to 60 minutes, or until cake tests done. Allow cake to cool 15 minutes before serving.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 38.9 g, Cholesterol 62 mg, Fat 16.1 g, Fiber 1 g, Protein 4.7 g, SaturatedFat 3.7 g, Sodium 437.1 mg, Sugar 25 g
PUMPKIN SPICE CAKE
We sometimes call this pumpkin spice cake "Thanksgiving Cake" because it's a tasty alternative to pie, but we don't relegate it to just that holiday. I think you'll agree it's delicious any time of the year.-Kathy Rhoads, Circleville, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Preheat overn to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans. , Pour into prepared pan. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream.
Nutrition Facts : Calories 318 calories, Fat 14g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 328mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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