Crunchy-Topped Spice Cake |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 12 |
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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! Ingredients:
3 eggs |
1/2 cup butter, melted |
1 can (15 ounces) solid-pack pumpkin |
1 package spice cake mix (regular size) |
1-1/2 cups finely chopped walnuts, divided |
1 cup butterscotch chips |
Directions:
1. 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 13-in. x 9-in. baking pan. Sprinkle with butterscotch chips and remaining nuts.
2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-15 servings.
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