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Pumpkin Spice Cake
Prep Time:
30 minutes
Cook Time:
45 minutes
14 servings

2 identical Bundt pans (12 cups each)

2 boxes (18.24 oz. each) Hill Country Fare Yellow Cake Mix

6 H-E-B Large Eggs

1 can (14 oz.) Hill Country Fare Solid Pumpkin

⅔ c. H-E-B Light Olive Oil

3 tsp. Pumpkin Pie Spice

2 c. Hill Country Fare Apple Juice

½ c. Hill Country Fare Cream Cheese Icing


Heat oven to 350°F. Spray each Bundt pan with nonstick cooking spray and dust each with 2
tablespoons fl our. Shake out the excess fl our.
Prepare each cake mix as follows: Combine cake mix, 3 eggs, 1 cup of solid pumpkin, ͕
1; cup olive oil, 1½ teaspoons pumpkin pie spice, and 1 cup apple juice in an electric mix
er bowl. Mix the batter for 1 minute on low speed, scrape down the sides, and mix for 2 mo
re minutes on medium speed.
Pour cake batter into the prepared Bundt pans and bake on the center oven rack for 45 to 5
5 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in the p
an on a rack for 5 minutes. Remove from pans by gently inverting cakes on rack and cool to
room temperature (about 25 minutes).
Slice off enough of the bottom of each cake so that the 2 cakes fi t together like a pumpk
in. Place one cake on a round cake platter bottom side up and spread ½ cup icing on the cu
t layer. Stack the other cake on top (bottom side down) to make a pumpkin shape. (Save rem
aining icing in refrigerator for later use.)

Nutritional Information

No Nutritional Information Available


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