Monday, October 13, 2008

Company & Cake

Today my family came for a visit and my mom brought tons of food! My only contribution was Veg-All casserole and the pumpkin spice cake pictured above.

It was really delicious, super simple, and in the interest of full disclosure, it was made from A BOX.

Caramel Pumpkin Spice Cake with Cream Cheese Frosting

  1. Spray bottom of a 9x13 pan with cooking spray. Line bottom of pan with wax or parchment paper.

  2. Follow directions on box of spice cake mix, then add in one can pumpkin. Pour mixture into baking pan. Bake.

  3. Allow time for cake to cool, then remove from pan onto non-stick surface.

  4. Cut cake into thirds, evenly. You may wish to trim the edges (about 1/8").

  5. Place one section onto serving plate and frost with cream cheese frosting. Repeat with second layer.

  6. Top with third layer, but do not frost. Place in refrigerator until ready to serve.

  7. When ready to serve, pour sliced almonds over top of cake and drizzle with caramel.

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