Frost on the Pumpkin Cake
Source of Recipe
Internet
List of Ingredients
1 package of spice cake mix
1 (16 oz.) can of pumpkin
2 teaspoons baking soda
2 eggs
1/3 cup of water
2 teaspoons pumpkin pie spice
1 (4 oz.) package vanilla pudding and pie mix
2-1/2 cups milk
2 cups finely ground gingersnap crumbs divided
1 (1 oz.) envelopes whipped topping mix
1/2 cup chopped pecans Recipe
Preheat oven to 350 degrees. Butter and lightly flour 2 (9 in.) cake pans.
In large mixing bowl, combine cake mix, pumpkin, baking soda, eggs, water and 1 teaspoon of pumpkin pie spice. Pour into pans.
Bake for 25 to 30 minutes.
Cool for 10 minutes. Remove from pans and cool on wire rack.
Prepare pudding mix according to directions with 2-1/2 cups milk. Cool.
Stir in 1 cup of gingersnaps crumbs and 1 teaspoon pumpkin pie spice.
Split each layer of cake so that you have 4 layers.
Put layers together with pudding mixture.
Whip topping mix according to directions. Spread over top and sides of cake.
Sprinkle remaining gingersnap crumbs and pecans across top of cake. Refrigerate.
If this is too much trouble, just pick up a Sara Lee cake when grocery shopping.
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