Yes…..APPLE AND PUMPKIN…such a great combo! There are dozens of Spice cake recipes online if you really want to thing from scratch. Tonight, I was on a time crunch, so I used the basic Duncan Hines Spice Cake mix. Added some pumpkin puree, applesauce or apple slices, some raisin, pumpkin spices, and a real finger-licking recipe for a whip topping.
1 box of Pumpkin Spice Cake mix or you can use yellow cake mix
1 cup of water
1/3 cup of oil–ALL THESE ARE USED FOR THE CAKE MIX.
2 tablespoons of applesauce or you can slice 2 apples–slice thinly
1 can of 15 oz pumpkin puree–set aside half of the can for the whip topping
SPICES TO USE FOR WITH EITHER CAKE MIXES;
dash of cinnamon, nutmeg, cloves, all-spice, ginger
FOR THE WHIP TOPPING:
1 8 oz of neufchatel cream cheese
pumpkin puree left over from cake mix above
1 small tub of whip topping or light whip topping
pumpkin spice as listed above as well.
1 cup of powdered sugar.
The recipe is pretty simple as you will follow the directions on the box. Remember to set aside half of the can of pumpkin puree. after you ix the ingredients to the cake batter, you will add the spices, 2 tablespoons of applesauce and 1/2 can of pumpkin puree. I used two baking pans that were greased and light floured. Bake at 350 for 25 minutes or until a toothpick comes out clean. Cool.
For the whip topping:
Whip the cream cheese until smooth. Add the powdered sugar, pumpkin puree, pumpkin spices and mixed well. Fold in the whip topping and place in fridge to keep cool as the cake cools down completely. The whip topping will be kinda fluffy. Once the cake cools down, you can either split the cake into 4 layers or you can keep it as 2 layers. I used almost all the whip topping in between the layers of cake. Unlike the 4 layers cake cake as I posted previously, I coated the entire cake with the whip topping. It is so versatile, you can place this whip topping on any apple or pumpkin cake!