Pumpkin Cream Cake Recipe
INGREDIENTS
- 1 (18 1/4 ounce)packagespice cake mix
- 1 (3 1/2 ounce)packagevanilla instant pudding mix
- 1cupcanned pumpkin
- 1/2cupwater
- 1/2cupvegetable oil
- 3eggs
- 1teaspoonground ginger(liberal)
- 1teaspoonground cinnamon(liberal)
- 1cup choppedpecans(toasted)
- 3/4cupEnglish toffee bits
DIRECTIONS
- In large mixing bowl, combine the first eight ingredients.
- Transfer to a greased 13 -in x 9-in x 2-in baking pan.
- Bake at 350 for 45-50 minutes or until toothpick comes out clean.
- Cool on wire rack.
- Drizzle powdered sugar glaze over cake, then sprinkle toasted pecans and English toffee bits over cake.
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