Pumpkin Kahlua Cake
Yield
1 CakePrep
15 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, spice
no pudding |
* |
| 16 | ounces |
canned pumpkin purée
|
|
| 4 | large |
eggs
|
|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 1 | envelope |
whipped topping, prepared
|
*
|
| Glaze | |||
| 1 ½ | cups |
powdered sugar
|
|
| ¼ | cup |
butter
melted |
|
| 2 | tablespoons |
liqueur
coffee flavor, such as kahlua |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, spice
no pudding |
* |
| 462.4 | ml/g |
canned pumpkin purée
|
|
| 4 | large |
eggs
|
|
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 1 | envelope |
whipped topping, prepared
|
*
|
| Glaze | |||
| 355 | ml |
powdered sugar
|
|
| 59 | ml |
butter
melted |
|
| 3E+1 | ml |
liqueur
coffee flavor, such as kahlua |
|
Directions
Combine cake mix and pumpkin, beat at low speed until cake mix is moistened.
Increase speed to medium and add eggs, one at a time, beating well after each addition.
Add Kahlua and whipped topping mix; beat batter 2 more minutes.
Pour batter into greased and floured oblong dish, bake at 350℉ (180℃) for 45 minutes.
Cool in pan 10 minutes, turn out onto serving tray.
Cool cake slightly and glaze.
Kahlua Glaze: Combine sifted powdered sugar, melted butter, and Kahlua until mixture is smooth and creamy.
