Holiday Spice Cake

December 02, 2015

Holiday Spice Cake


6 eggs 

2/3 cup oil 

1 cup canned pumpkin pie mix 

2/3 cup water 

2 tablespoons SplenDishes Pumpkin Pie Spice Blend

1 box moist spice cake mix 

1 box moist yellow cake mix


Red food coloring (you can switch this color out for the holiday)

1 pound powdered sugar 

1/3 cup orange juice, no pulp 

3 teaspoons orange liqueur (optional)


Preheat the oven to 350 degrees F.

Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.


Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake. 


To decorate: Use silk or fake holly leaves and berries and place in center of bundt cake. Remove before serving.

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