As I was cruising up and down the aisles at Publix just before thanksgiving something caught my eye… Jell-o pudding in a pumpkin spice flavor! I love pumpkin desserts if you go back through my blog you will come across a couple other pumpkin treats Luscious Layered Pumpkin Cake and Pumpkin bread and muffins. So with that being said a few boxes of the Pumpkin Spice pudding ended up in my cart. Before I had even checked out I already had some ideas running through my head. The first one was this cake I am going to share with you. I got my general idea from one of my go to cake recipes Pistachio Nut cake which is a recipe from my Nana -one of these days I will share that with you :)
Pumpkin Spice Bundt Cake with a sugar and spice pecan swirl
- 1 box butter recipe golden cake mix
- 1 box pumpkin spice pudding
- 2 t pumpkin pie spice
- 4 eggs
- 8 oz sour cream
- 1/2 cup oil
- 4T sugar
- 1t cinnamon
- 2t pumpkin pie spice
- 1/2 cup pecan pieces
- Preheat the oven to 350 and then mix up the cake ingredients in your electric mixer and mix your swirl ingredients in a seperate bowl
- spray a bundt pan with cooking spray and then sprinkle a little of the sugar and spice mixture in the bundt pan next put half the cake batter in the pan and top with the rest of the sugar and spice mixture and then top with the remaining batter
- bake at 350 for 1 hour
if you are looking for another recipe using this yummy Pumpkin Spice pudding head over to my friend Alexandra’s blog Sweetbetweens and check out her recipe for Cranberry White Chocolate chip Pumpkin pudding cookies :)
Well September is here and it is National Apple month! I will be trying several different apple recipes over the course of September. To kick things off I decided to make an applesauce pound cake. This cake is very tasty- it has cinnamon, nutmeg, allspice and ginger in which gives it that taste of Fall. It was a huge hit at our house- both my daughters loved it!
- I cup butter (unsalted)
- 1 3/4 cups sugar
- 5 large eggs
- 1 1/2 tsp pure vanilla extract
- zest of a medium size lemon ( I just used a very fine grater all over the outside of my lemon)
- 3 cups flour
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground ginger
- 1 2/3 cups applesauce ( I used unsweetened)
- Preheat your oven to 350 degrees- spray a bundt pan with cookie spray
- Cream butter until light and creamy. Add sugar, mix well. Add the eggs one at a time, scraping the bowl occasionally until they are all incorporated. Mix in the vanilla and lemon zest. In a separate bowl mix together all of the dry ingredients; add to the batter alternating with the applesauce, mixing on low speed.
- Pour batter into the prepared cake pan. Bake for about an hour- test by sticking a toothpick in and having it come out clean. Let cake cool well in the pan before trying to remove it - I mean it- I
- did not wait and p[art of my cake did not come out with the rest :(
- finish off by dusting with powdered sugar
The smells of this cake will fill your home and you will have a hard time
waiting to cut a big slice and enjoy your tasty creation.
I have been seeing lots of fun bright layered cakes as I blog surf and have been wanting to make one for awhile. We were going to be spending time with some family for the holiday weekend so I took the opportunity to play around with making one!
Since I was mainly trying to figure out the logistics of having even layers and getting the colors to be just right for the gradated look- I used a cake mix. I will walk through the steps of making one for yourself. I started with two boxes of Classic White Cake mix-I like to sift my store bought cake mixes when I use them this helps them not be so lumpy and I think makes them taste better. After mixing up the cake mix according to the package directions I put 1 cup of batter in 5 separate bowls (you will have some extra batter which I used for cupcakes). Once you have your batter in the bowl take the food coloring you want to use and get to tinting your icing. I prefer to use the Wilton gel icing colors. You will want to put the tiniest bit in the first bowl of batter and mix it then with each bowl add just a touch more color than the bowl before and stir. The color gel goes a long way and you can always add more if it needs to be darker but you can not lighten it so be careful. After you have all your bowls of batter the colors you want it is time to bake them. I used 2- 8 inch round cake pans and baked my cake in batches. I baked them at 350 for 10 minutes and then cooled for 10 minutes them moved them to my cooling rack and then would bake the next colors. After all my layers were baked and cooled I stacked them with wax paper in between and put them in the freezer overnight so they would be easier to stack and ice. I just used my favorite go to buttercream frosting – Fluffy Vanilla frosting.