“Moist and delicious, this is a great cake for fall,“ says Barbara Lindberg in Portland, Oregon. “But my kids loved it so much, it quickly became a year-round favorite. It also keeps well…and never lasts long enough to get stale!“
LITTLE did Carole know what her recipe would grow into when she shared it with the crafty CT kitchen folks! Citing its status in her family as a favorite bundt cake, she generously offered it for other readers to enjoy. Our cooks immediately agreed...but not before doubling everyone's pleasure. How so? The home economists noticed that the round, indented edges of Carole's cake resembled the gourd that provides the flavor. Soon, they'd baked two fluted cakes and put them together to form the orange orb. To do so yourself, follow the easy instructions here. You'll be glad you did —this cake is certain to conjure up a host of smiles for your event!—Carole Lajeunesse, Aurora, Colorado
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon.
—Pamela Overton of Charleston, Illinois
I'm a wife and mother of eight children. I like baking more than cooking, so I enjoy dressing up a spice cake mix with nuts, canned pumpkin and a homemade cream cheese frosting to create this fabulous dessert. —Joyce Platfoot, Wapakoneta, Ohio
"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!"
We love the combination of classic fall fruits in this yummy cake. I bake the apples on the bottom to keep them plump and moist, then flip the cake so we can dig in at any time of day. It's best served warm with vanilla ice cream. —Christina Yahraes, San Francisco, California