Saturday, November 13, 2010

Pumpkin Spice Cake

Pumpkin Spice Cake


3 eggs, lightly beaten
1 can (15 ounces) solid pack pumpkin
1 package (18.25 ounces) spice cake mix


1 cup powdered sugar
3-4 teaspoons milk
1 orange
12 pecan halves (optional)

1. For cake, brush  a Stoneware Fluted Pan with vegetable oil using pastry Brush. In a bowl, combine eggs and pumpkin; whisk until smooth. Add cake mix; whisk until thoroughly blended, about 1 minute. Pour batter into pan, spreading evenly.

2. Microwave cake on HIGH 14 minutes or until Cake Tester inserted near center comes out clean. (Cake will be slightly moist on top near center.) Let stand in microwave 10 minutes. If necessary, loosen cake from sides of pan; invert onto serving plate. Cool at least 30 minutes.

3. For glaze, in Small Bowl, combine powdered sugar and 3-4 teaspoons milk to make a thick glaze. Zest orange. Spread glaze over top of cake. Arrange pecan halves evenly over top of cake, if desired; sprinkle with orange zest. Let stand until glaze is set before slicing.

Yield: 12 servings

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