Pumpkin Butter Harvest Cake
1 box Hill Country Fare Butter Cake Mix
1 cup Hill Country Fare Solid Pumpkin
3 H-E-B Large Eggs
1 stick H-E-B Butter, softened
1 teaspoon pumpkin pie spice
1/4 cup powdered sugar
1/4 cup cinnamon
1 (8 oz) container Hill Country Fare Whip Topping
Heat oven to 350 degrees. Heavily spray a bundt or tube cake pan with nonstick cooking spr
ay and dust with 2 tablespoons all-purpose flour; set aside.
Combine the butter cake mix, pumpkin, eggs, softened butter, pumpkin pie spice and 3/4 cup
water in a large mixing bowl. Use an electric mixer on medium speed and mix cake ingredie
nts for 1 minute. Scrape down the sides of bowl and continue to mix on medium speed for 1
Pour cake batter into prepared bundt cake pan and bake on center oven rack for 45 minutes
or until a toothpick inserted in the center comes our clean. Allow cake to cool 5 minutes
and remove from pan. Cool cake completely.
Combine the powdered sugar and cinnamon in a small bowl. Sprinkle the cake with the sugar
cinnamon mixture. Top each slice with whipped topping.
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