Post by NancyRogers on Dec 18, 2003 13:01:31 GMT -6
Hi Nancy,
I really enjoy your newsletter and appreciate your efforts to keep the great recipes coming.
I found this recipe last year on Nestle's Very Best Baking web site in the Swapped Recipes section. It was credited to L. Terrell. I printed it out and baked it. It was fantastic! I don’t even like pumpkin and I love it. At any rate, the following week I went to print out a copy to give to my grandmother and the recipe was no longer posted. I'm not sure why it was removed or who removed it.
Anyway, the cake is great. Every time my grandma or I bake it we have to take copies of the recipe because people always ask for it. My grandma uses the praline topping on other flavor cakes as well, always getting rave reviews. I hope you can post the recipe, considering it's history. It's too good not to share!
Melissa Knodell
San Antonio, Texas
Pumpkin Spice Cake
1 box yellow cake mix
1 can Libby’s pumpkin (store brand works just fine)
¾ cup light brown sugar
½ cup vegetable oil (canola oil is best for cake baking)
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon allspice
4 eggs
Topping:
½ cup butter
½ cup light brown sugar
1/2 cup finely chopped pecans
Preheat oven to 350°. Generously grease bundt pan. In a large bowl, combine cake mix, pumpkin, brown sugar, oil cinnamon, nutmeg and allspice. Beat with mixer for 1 minute. Add eggs. Beat for 2 minutes more. Pour into greased bundt pan. For topping, melt butter with brown sugar in small saucepan. Add nuts. Pour half of mixture on top of the cake batter (be careful to keep in the center of the batter and not get close to the edges of the pan). Bake cake at 350° for 45 minutes to 1 hour. Cool in pan on wire rack for 15 minutes, then invert onto plate. When cake is completely cool, re-warm topping and drizzle remaining topping on cake.
I really enjoy your newsletter and appreciate your efforts to keep the great recipes coming.
I found this recipe last year on Nestle's Very Best Baking web site in the Swapped Recipes section. It was credited to L. Terrell. I printed it out and baked it. It was fantastic! I don’t even like pumpkin and I love it. At any rate, the following week I went to print out a copy to give to my grandmother and the recipe was no longer posted. I'm not sure why it was removed or who removed it.
Anyway, the cake is great. Every time my grandma or I bake it we have to take copies of the recipe because people always ask for it. My grandma uses the praline topping on other flavor cakes as well, always getting rave reviews. I hope you can post the recipe, considering it's history. It's too good not to share!
Melissa Knodell
San Antonio, Texas
Pumpkin Spice Cake
1 box yellow cake mix
1 can Libby’s pumpkin (store brand works just fine)
¾ cup light brown sugar
½ cup vegetable oil (canola oil is best for cake baking)
1 teaspoon cinnamon
¼ teaspoon nutmeg
½ teaspoon allspice
4 eggs
Topping:
½ cup butter
½ cup light brown sugar
1/2 cup finely chopped pecans
Preheat oven to 350°. Generously grease bundt pan. In a large bowl, combine cake mix, pumpkin, brown sugar, oil cinnamon, nutmeg and allspice. Beat with mixer for 1 minute. Add eggs. Beat for 2 minutes more. Pour into greased bundt pan. For topping, melt butter with brown sugar in small saucepan. Add nuts. Pour half of mixture on top of the cake batter (be careful to keep in the center of the batter and not get close to the edges of the pan). Bake cake at 350° for 45 minutes to 1 hour. Cool in pan on wire rack for 15 minutes, then invert onto plate. When cake is completely cool, re-warm topping and drizzle remaining topping on cake.