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Spiced Pumpkin Cake

My H-E-B Texas Life Magazine, November 2011



Quick and easy


Prep Time:

15 minutes

Cook Time:

35 minutes


12 servings


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

•  Icing:

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 spray, line bottoms with parchment paper cut to fit.

Combine cake mix, pumpkin, egg, olive oil, orange juice and Chinese five spice in large mixer 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. Cool 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. Refrigerate until ready to serve.
Nutritional Information
Calories: 310, Total Fat: 14g, Saturated Fat: 6g, Cholesterol: 15mg, Sodium: 390mg, Carbohydrates: 42g, Dietary Fiber: 2g, Sugar: 24g, Protein: 4g
My H-E-B Texas Life Magazine, November 2011

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