Saturday, September 24, 2011


Marion Pellicano Ambrose

1 pkg. yellow cake mix
3 eggs
1/3 c. oil
1 c. water
1 pkg butterscotch instant pudding mix
1 c.  canned pumpkin
½ cup sour cream
2 tsp. cinnamon
1tsp nutmeg
¼ tsp cloves
¼ tsp ginger
1/2 can Cream Cheese icing and a little sugar and cinnamon.
Heat oven to 350 degrees. Grease and flour 12-cup Bundt pan. In large bowl blend all ingredients except powdered sugar. Beat 4 minutes at medium speed.
Pour batter into pan. Bake 40-50 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan. When cooled, heat  icing until it is a thick syrup and drizzle over cake. Sprinkle a mixture of sugar and cinnamon over icing. Decorate with silk leaves or fall leaves cut from fall colored sugar sheets.

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