BOX SPICE CAKE MIX RECIPES RECIPES

BOX SPICE CAKE MIX RECIPES RECIPES ALL YOU NEED IS FOOD

BOX SPICE CAKE MIX RECIPES RECIPES All You Need is Food 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

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield 16 servings.

Number Of Ingredients 9

Ingredients

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:

{ "@type": "HowToStep", "text": "Preheat oven 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, CarbohydrateContent 46g carbohydrate (29g sugars, CholesterolContent 35mg cholesterol, FatContent 14g fat (3g saturated fat), FiberContent 1g fiber), ProteinContent 3g protein., SodiumContent 328mg sodium

DOCTORING THE BOX: CARROT CAKE FROM SPICE CAKE MIX

Doctoring the Box: Carrot Cake from Spice Cake Mix image

An easy and deliciously moist, doctor-the-box recipe for carrot cake! Perfectly paired with homemade cream cheese frosting!

Provided by Mary

Categories Dessert

Prep Time 20 minutes

Cook Time 45 minutes

Number Of Ingredients 12

Ingredients

1 box Spice Cake Mix (I used Duncan Hines Deliciously Moist Cake Mix)
4 large eggs, room temperature
1/3 cup vegetable oil
1 8 oz. can crushed pineapple in juice; drained, juice reserved
1 cup Reserved pineapple juice + water to equal 1 cup
2 cups finely grated / shredded carrots
1 teaspoon vanilla
1/2 cup + more chopped pecans
1/2 cup butter (1 stick), softened
8 oz. cream cheese, softened
3 - 4 cups confectioners' sugar, sifted so lump free
2 teaspoons vanilla extract

Steps:

Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper. See notes below.
Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.
Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.
Baking times:(2) 9 inch pans and 9 x 13 pan: 23 – 28 minutes8 x 4 loaf pans: 40 – 45 minutes
Cream Cheese Frosting

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