Spice Cake With Pudding Mix Recipes

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SPICED PUDDING CAKE



Spiced Pudding Cake image

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

1/2 cup butter, softened
1/2 cup sugar
1 egg
1 cup molasses
2-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/2 teaspoons ground cinnamon
1-1/4 teaspoons ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2-1/2 cups water, divided
2/3 cup packed brown sugar
1/4 cup butter, cubed
Whipped cream and ground cinnamon, optional

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



Butterscotch Spice Cake image

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

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
4 eggs
1 cup water
½ cup vegetable oil

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



Pumpkin Spice Cake image

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

1 package spice cake mix (regular size)
3 large eggs, room temperature
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
1/2 cup chopped pecans
Cream cheese frosting or whipped cream

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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