- 10
- 15 mins
- 60 mins
Ingredients
- Brown Sugar Frosting:
- 1 pkg Spice Cake mix
- 3 oz INSTANT butterscotch pudding mix
- 4 eggs
- 1/4 cup evaporated milk
- 1/4 cup vegetable oil
- 1 1/2 cups solid canned pumpkin
- 2 tsp pumpkin pie spice
- Powdered sugar, for garnish
- 1/2 cup butter of margarine
- 1 cup packed brown sugar
- 1/4 cup evaporated milk
- 3 cup powdered sugar, sifted
Preparation
Step 1
1. In a large mixing bowl, blend Cake mix, pudding mix,
eggs, evaporated milk, oil, pumpkin and pie spice. Beat at low speed for 30 seconds then 4 mins on medium speed until smooth and thoroughly mixed.
2. Pour into a greased and floured or sprayed Bundt pan. Bake at 350F for 45-55 mins or until tested done. Let cool for 30 mins in pan, then turn out onto a serving plate sprinkled with nutmeg. When cake is completely cool, sprinkle with powdered sugar and a little nutmeg.
3. OR frost cake by in a medium saucepan melt butter, stir in sugar. Cook and stir till bubbly. Remove from heat . Add milk; beat the heck out of it until smooth. By hand, beat in enough of the powdered sugar to make of soft spreading consistency. Quickly spoon and spread on top of cake.