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Canola Cooks Sweet and Simple Desserts |
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Cake
Ingredients:
| 1/3 cup |
sugar |
75 mL |
| 1/4 tsp |
pumpkin pie spice |
1 mL |
| 1 (18 oz) pkg |
yellow cake mix |
1 (515 g) pkg |
| 1/3 cup |
canola oil |
75 mL |
| 1 cup |
water |
250 mL |
| 3 |
eggs |
3 |
| 1/2 cup |
canned pumpkin |
125 mL |
| 1 Tbsp |
pumpkin pie spice |
15 mL |
Directions:
Preheat oven to 350 F (180 C).
Canola spray a bundt pan (or individual small size bundt pans or loaf pans). Combine 1/3 cups sugar and 1/4 tsp pumpkin pie spice. Dust pans with sugar mixture.
In large mixing bowl, combine cake mix, canola oil, water, eggs, canned pumpkin and 1 tbsp pumpkin pie spice. Beat on medium speed for 2 minutes. Carefully pour into pan or pans.
Bake for 50-60 minutes for large pan or approximately 20 minutes for small pans, or until testers come out clean. Cool cake(s) on wire rack for 10 minutes in the pan. Invert pan or pans and cool cake(s) completely on wire rack.
Glaze
Ingredients:
| 1 cup |
confectioners' sugar |
250 mL |
| 1-2 Tbsp |
lemon juice |
15-30 mL |
Directions:
Whisk together confectioners' sugar and lemon juice. Adjust confectioners' sugar or lemon juice to reach desired consistency. Drizzle glaze over cake.
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