|Pumpkin Butternut & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
1 - 10 of 229 for pumpkin pie spice cake
Preheat oven to ... large bowl, combine pumpkin, evaporated milk, ... salt, and pumpkin pie spice. Mix well. ... Sprinkle the dry cake mix evenly over ... minutes, or until done.
Combine pumpkin, sugar, evaporated milk, eggs, pumpkin pie spices and salt in ... glass pan. Sprinkle cake mix over pumpkin ... easily. Serves 12 to 15.
Mix cake mix, egg and ... with the reserved 1 cup cake mix and bake at 350°F. for 45-50 minutes. When cooled, cake can be optionally topped with Cool Whip.
Pre-heat oven to ... I frost this cake with Cool Whip ... can use any cream cheese frosting, or even leave it plain. This is so very easy and very tasty.
In a medium saucepan add sugar, dried fruit, shortening, cinnamon, cloves (or allspice), walnuts and coffee - bring to boil, put on low for about 10 ...
Heat oven to ... pan. Combine soda, spice with cake mix. Add other ... NOTE: One can pumpkin pie mix can be ... cream, cook to 228 degrees and add vanilla.
Heat oven to ... tube pan. For cake, beat sugar ... fluffy. Mix in pumpkin, eggs and ... mix all ingredients until smooth; drizzle over cake. 16 servings.
Combine the brown ... bowl, place the cake mix, pumpkin, water, eggs and spice mix. Blend on ... vanilla ice cream. The cake is even better on the second day.
Add nuts to ... sugar, oil and pumpkin. Beat until ... beating well. Add vanilla. Should be thick; if not, set in cool place. Frost cake. Yield 16-20 servings.
Mix first 6 ... pan. Cream together cake mix and butter ... Sprinkle on top of pumpkin mix. Bake at 350 degrees for 1 ... and serve. Top with Cool Whip.
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