CRUNCHY-TOPPED SPICE CAKE
"The recipe for this delicious spice cake originally called for cooking and mashing a pumpkin and making the cake from scratch," writes Laurine Lockwood of McGregor, Minnesota. "With my large family, I don't have time for all of that. I much prefer this easy version!"
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the eggs, butter and pumpkin. Add cake mix; beat on medium speed for 2 minutes. Stir in 3/4 cups walnuts. Pour into a greased 13x9-in. baking pan. Sprinkle with butterscotch chips and remaining nuts., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 387 calories, Fat 23g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 351mg sodium, Carbohydrate 40g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.
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Fred Alick
[email protected]The cake was dry and the crunchy topping was too hard. I wouldn't recommend this recipe.
Butrus Gattek
[email protected]This cake was a bit too spicy for my taste, but my husband loved it. The crunchy topping was a nice touch.
Sadie Sink
[email protected]I'm not a big fan of spice cake, but this one was surprisingly good. The crunchy topping was a nice touch and the cake itself was moist and flavorful.
OOP AND OOF
[email protected]The cake was easy to make and the results were delicious. The crunchy topping was a nice touch.
brooks Trout
[email protected]I followed the recipe exactly and the cake turned out perfect. It was moist and flavorful, and the crunchy topping was the perfect finishing touch.
Victor Nwachukwu
[email protected]This cake was a hit with my family! The crunchy topping added a nice texture and the spices gave it a warm and inviting flavor. I will definitely be making this again.