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Pumpkin Spice Cake

My H-E-B Texas Life Magazine



Quick and easy


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, 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.

Pour 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).

Slice 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.)
Nutritional Information
No Nutritional Information Available
My H-E-B Texas Life Magazine

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