My H-E-B Texas Life Magazine
2identical Bundt pans (12 cups each),
2boxes(18.24 oz. each) Hill Country Fare Yellow Cake Mix,
6H-E-B Large Eggs,
1can(14 oz.) Hill Country Fare Solid Pumpkin,
⅔c.H-E-B Light Olive Oil,
3tsp.Pumpkin Pie Spice,
2c.Hill Country Fare Apple Juice,
½c.Hill Country Fare Cream Cheese Icing,
1Heat 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.
2 Prepare each cake mix as follows: Combine cake mix, 3 eggs, 1 cup of solid pumpkin, ⅓ cup olive oil, 1½ teaspoons pumpkin pie spice, and 1 cup apple juice in an electric mixer bowl. Mix the batter for 1 minute on low speed, scrape down the sides, and mix for 2 more minutes on medium speed.
3Pour cake batter into the prepared Bundt pans and bake on the center oven rack for 45 to 55 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in the pan on a rack for 5 minutes. Remove from pans by gently inverting cakes on rack and cool to room temperature (about 25 minutes).
4Slice off enough of the bottom of each cake so that the 2 cakes fi t together like a pumpkin. Place one cake on a round cake platter bottom side up and spread ½ cup icing on the cut layer. Stack the other cake on top (bottom side down) to make a pumpkin shape. (Save remaining icing in refrigerator for later use.)
No Nutritional Information Available