Ingrédients pour Autumn Gold Cake
- 1 (18.25 ounce) package orange cake mix
- 1 (15 ounce) can pumpkin puree
- 1/2 cup packed light brown sugar
- 1/2 cup water
- 3 large eggs
- 2 teaspoons combined pumpkin pie spices
- Whipped Topping, for serving as desired
- 1/4 cup vegetable oil
- 1/2 teaspoon salt (optional)
- 1 cup chopped pecans
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1 tablespoon milk
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Comment préparer Autumn Gold Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the pumpkin puree and chopped pecans.
- Pour batter into the prepared pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting or a simple glaze. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
115g
Fat
6g
Carbs
15g
