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Nutrition Facts
Serving Size 164 g
(Approx. 14 Servings)
Amount Per Serving
Calories 410 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 4 g 20%
Trans Fat 0.5 g
Cholesterol 85 mg 28%
Sodium 550 mg 23%
Total Carbohydrate 61 g 20%
Dietary Fiber 1 g 4%
Sugars 41 g
Protein 5 g
Vitamin A 70% Iron 4%
Vitamin C 2% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pumpkin Spice Cake
Prep Time
30 minutes
Cook Time
45 minutes
Total Time
1 h 15 m
14  People


Recipe makes 14 Servings

2 identical Bundt pans (12 cups each)
33 Oz Hill Country Fare Yellow Cake Mix
6 H-E-B Large Eggs
14 Oz Hill Country Fare Solid Pumpkin
1/3 cup(s) H-E-B Extra Light Tasting Olive Oil
3 Tsp Pumpkin Pie Spice
2 cup(s) H-E-B Apple Juice
1/2 cup(s) Hill Country Fare Cream Cheese Icing
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Heat oven to 350°F
Spray each Bundt pan with nonstick cooking spray and dust each with 2 tablespoons flour, shake excess off.
Combine cake mix, eggs, solid pumpkin, olive oil, pumpkin pie spice, apple juice in with electric mixer.
Mix the batter for 1 minute on low speed, scrape down the sides, and mix for 2 more minutes on medium speed.
Pour half cake batter into each prepared Bundt pans and bake on the center oven rack for 45-55 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 (25 minutes).
Slice off enough of bottom of each cake so that both cakes fit 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 pumpkin shape.



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