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 with nonstick cooking s
pray, line bottoms with parchment paper cut to fit.
Combine cake mix, pumpkin, egg, olive oil, orange juice and Chinese five spice in large mi
xer bowl (reserve orange peel for icing). Beat on medium speed 2 minutes. Pour batter into
prepared pans. Bake 35 minutes or until a toothpick inserted in center comes out clean. C
ool 5 minutes in pan, then invert on cooling rack and cool completely.
Combine whipped topping and orange peel in large bowl, set aside. Place one layer on cake
platter and spread cream cheese on top. Top with second layer and ice top of cake. Refrige
rate until ready to serve.
Calories: 310, Total Fat: 14g, Saturated Fat: 6g, Cholesterol: 15mg, Sodium: 390mg, Carboh
ydrates: 42g, Dietary Fiber: 2g, Sugar: 24g, Protein: 4g
My H-E-B Texas Life Magazine, November 2011