They are delicous! Instead of the pumpkin pie spice, I used a mixture of cinnamon, nutmeg, cloves and allspice.
The original recipe did call for chocolate chips but I didn't use them.
The original recipe is from cooks.com
I iced them in maple buttercream using a 1M tip.
I though they were perfect for this Thanksgiving weekend!
18 1/2 oz. pkg. regular yellow cake mix
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 3/4 c. (16 oz. can) pumpkin
1/4 c. water
1/4 c. vegetable oil
3 eggs
Chopped nuts (optional)
4 tsp. pumpkin pie spice
2 tsp. baking soda
1 3/4 c. (16 oz. can) pumpkin
1/4 c. water
1/4 c. vegetable oil
3 eggs
Chopped nuts (optional)
Combine dry cake mix, pumpkin pie spice, baking soda, pumpkin, water, oil and eggs in large mixer bowl; beat on low speed until moistened. Beat 2 minutes on medium speed until smooth. Stir in miniature chips. Pour into greased and floured 12-cup bundt pan.Bake at 350 degrees for 45 to 50 minutes or until top springs back when touched lightly. Cool 10 minutes; remove from pan. Cool completely.
I iced them with the buttercream recipe on this blog but instead of vanilla extract I did half that and the other half maple extract.
