PUMPKIN SPICE CAKE RECIPE USING CAKE MIX RECIPES

Steps:

• Step One: Preheat Oven and Prepare Pan
• Preheat the oven to 375 (350 for dark or nonstick pans) degrees Fahrenheit. Line the pan with foil or waxed paper and spray with cooking spray.
• Step Two: Beat Eggs
• Using an electric mixer, beat the eggs on high in a medium bowl for approximately two minutes or until they thick and entirely yellow-colored.
• Step Three: Beat Pumpkin
• Beat the pumpkin into the eggs until well mixed.
• Step Four: Add Cake Mix and Spices
• Gradually add in the cake mix, nutmeg, cinnamon, and cloves while mixing at low speed. Continue mixing for one minute.
• Step Five: Bake the Cake
• Pour the cake into the pan and bake for 10-14 minutes or until cake springs back after being lightly touched in the middle. After baking, immediately remove the cake from pan using towels and cover with powdered sugar. Remove foil or waxed paper and carefully roll cake and towel from narrow end. Allow cake to cool for at least an hour on cooling rack.
• Step Six: Prepare Filling
• In medium bowl beat cream cheese and brown sugar with an electric mixer on high until smooth. Add whipping cream and beat until stiff. Mix in two tablespoons of pecans.
• Step Seven: Frost and Roll the Cake
• Unroll the cake and remove the towel. Spread two-thirds the cream cheese mixture over the cake and roll back up. Spread the remaining one-third of frosting on the cake.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients till combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
• To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
• If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.