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“A spicy, moist, scrumptious fall/holiday cake.”
READY IN:
1hr 30mins
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

  • 524.46 g package spice cake mix, without pudding
  • 453.59 g can pumpkin or 473.18 ml mashed cooked pumpkin
  • 4 eggs
  • 59.14 ml water
  • 39.68 g envelope whipped dessert topping mix (Dream Whip)
  • Kahlua Glaze
  • 354.88 ml sifted powdered sugar
  • 59.14 ml butter, melted
  • 29.58 ml Kahlua (adjust to taste)

Directions

  1. To make glaze: In a small mixing bowl, add the powdered sugar, butter, and Kahlua.
  2. Stir until mixture is smooth; set aside.
  3. To make cake:In a large mixing bowl, add the cake mix and pumpkin.
  4. Using an electric mixer, beat on low speed until cake mix is moistened.
  5. Increase mixer speed to medium; add eggs, one at a time; beat well after each addition.
  6. Add in the water and Dream Whip mix; beat 2 minutes.
  7. Pour batter into a greased/floured 13x9 inch baking pan.
  8. Bake at 350° for45 minutes or until pick comes out clean.
  9. Let cool in pan for 10 minutes.
  10. Turn cake out onto a serving tray.
  11. Let cake cool slightly.
  12. Drizzle cake with Kahlua Glaze.

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