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Spiced Pumpkin Cake
Prep Time:
15 minutes
Cook Time:
35 minutes
12 servings

1 box (18 oz.) yellow cake mix

1 can (15 oz.) pumpkin for pie

1 c. H-E-B Real Egg

1/3 c. H-E-B Extra Light Olive Oil

1 large navel orange peeled, grated and juiced (about 3/4 c. juice)

1 tsp. Central Market Organics Chinese Five Spice


2 c. light whipped topping

2 Tbsp. fresh grated orange peel

1/2 c. H-E-B Pumpkin or Cinnamon Honey Pecan Cream Cheese, softened


Heat oven to 350°F. Heavily spray two 8" or 9" round cake pans wit
h nonstick cooking spray, line bottoms with parchment paper cut to fit
Combine cake mix, pumpkin, egg, olive oil, orange juice and Chinese fi
ve spice in large mixer bowl (reserve orange peel for icing). Beat on
medium speed 2 minutes. Pour batter into prepared pans. Bake 35 minute
s or until a toothpick inserted in center comes out clean. Cool 5 minu
tes in pan, then invert on cooling rack and cool completely.
Combine whipped topping and orange peel in large bowl, set aside. Plac
e one layer on cake platter and spread cream cheese on top. Top with s
econd layer and ice top of cake. Refrigerate until ready to serve.

Nutritional Information

Calories: 310, Total Fat: 14g, Saturated Fat: 6g, Cholesterol: 15mg, S
odium: 390mg, Carbohydrates: 42g, Dietary Fiber: 2g, Sugar: 24g, Prot
ein: 4g


My H-E-B Texas Life Magazine, November 2011