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Spicy Pumpkin Cake
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Spicy Pumpkin Cake

1 Hr(s) 45 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 package 2-layer size spice cake mix
1/2 teaspoon baking soda
1 cup milk
1 cup canned pumpkin
1/2 cup chopped walnuts
1/2 cup dates, finely cut
Frosting:
1 cup heavy whipping cream
2 Tablespoons honey
1/4 teaspoon ground cinnamon
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Let's Make It
1
Combine cake mix and baking soda; proceed according to package directions subsituting the milk for the first addition of liguid and the pumpkin for the second addition. Fold in nuts and dates.
2
Bake in 2 greased and lightly floured 9 x 1 1/2 inch round pans according to package directions. Cool; remove from pans. Cool completely.
3
Whip heavy cream with honey and cinnamon in a chilled bowl with chilled beaters.
4
Fill and frost top of cake. Chill until ready to serve.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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