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

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

Icing:

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

Directions


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

Source


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