Sometimes we have time to make things from scratch but NOT having that time shouldn’t remove the good treats from our table! Betty Crocker’s new GF cake mixes are as good as they say AND easy to Dr Up!
With Harvest here and pumpkin pie on every thanksgiving table across the country, I decided to put Betty Crocker to the test and make a harvest cake. Did it turn out? Oh lord yes! Moist… Golden… flavorful… and GONE! Each guest came back for seconds and eyed the one piece reserved for an absent family member with jealous gazes! An easy hit! (Hint… a teenager could make it.)
Cream Cheese Pun’kin Cake
- 1 pkg Betty Crocker GF yellow cake mix
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 cup water
- 1/2 cup butter
- 3 eggs
- 3/4 cup canned pumpkin
About 24 standard cupcakes or one 8″x8″ cake.
Preheat oven to 350°F. In large bowl, combine cake mix, cinnamon, and nutmeg. Add water, butter and eggs; beat with electric mixer 2 minutes. Add pumpkin and spices; mix until well blended. Spoon into baking cups or cake pan. Bake according to mix instructions or until toothpick inserted in center comes out clean. Allow to cool in pan on cooling rack for 5-8 minutes. Remove from pan; cool completely.
Once cake is cooled completely, I frosted with a quick and easy cream cheese frosting. Betty Crocker’s Whipped Cream Cheese ready to use frosting is too sweet for my tastes so I cut it half and half with real, easy to spread, cream cheese. Sprinkled with some nutmeg and cinnamon, and decorated the cake tray with some fall leaves ( not real ones!).
Looking for more Pumpkin Recipes? Try one of these: