Pumpkin Kahlúa Cake ingredients
Makes 12 to 16 servingsPumpkin Cake
1 (18.5-oz) pkg spice cake mix without pudding
1 (16-oz) can pumpkin or 2 cups mashed, cooked pumpkin
1/4 cup water
1 (1.4-oz) envelope whipped topping mix
Kahlúa Glaze (2/3 cup)
1.5 cups sifted powdered sugar
1/4 cup butter or margarine, melted
2 Tbsp Kahlúa
Use yellow cake mix with 1 tsp cinnamon, 1/2 tsp each nutmeg and ginger and 1/4 tsp cloves.
Pumpkin Kahlúa Cake DirectionsGet ready
Preheat oven to 350ºF.
Grease and flour (13- x 9- x 2-inch) baking pan and set aside.
Combine cake mix and pumpkin in a mixing bowl; beat at Low speed of an electric mixer until cake mix is moistened.
Increase electric mixer speed to Medium, and add the eggs, one at a time, beating well after each addition. Add water and whipped topping mix; beat batter for two (2) minutes.
Bake and cool cake
Pour batter into the prepared pan. Bake in preheated 350ºF oven until a wooden pick inserted in center comes out clean, about forty-five (45) minutes.
Prepare the Kahlúa Glaze
Combine all of the Kahlúa Glaze ingredients in a small bowl. Stir until the mixture is smooth.
Cool cake and glaze
Cool cake in pan for ten (10) minutes. Remove cake from pan, and place on a serving tray.
Allow cake to cool slightly before drizzling with Kahlúa Glaze.
The Pumpkin Kahlúa Cake recipe is from Southern Living 1986 Annual Recipes (Birmingham: Oxmoor House, 1986), 292.
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Page Last Modified 6 June 2016