Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Easy Orange-Cinnamon Swirl Cake
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- #92647
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
vegetable oil spray for the pan
flour for the pan
1 package white cake mix
1 package (4-serving size) instant vanilla pudding mix
1 cup orange juice
1 tablespoon finely grated orange zest (optional)
1/2 cup vegetable oil
4 eggs
1/3 cup brown sugar, firmly packed
1 tablespoon ground cinnamon
1/4 cup very finely chopped pecans (optional)
directions
Heat oven to 350 degrees F. Lightly spray a 10-inch Bundt or tube pan with vegetable oil. Dust with flour.
Stir together the dry cake and pudding mixes in large bowl of an electric mixer. Add the orange juice and zest, then the oil and eggs. Beat on low speed for 1 minute.
Increase to medium and beat 2 minutes more, pausing to scrape down sides as needed, until smooth.
Pour about half the batter into prepared pan. Toss the brown sugar, cinnamon and pecans with a fork and sprinkle about half over batter. Use the fork to lightly swirl into the batter.
Add the remaining batter, sprinkle with the remaining brown sugar mixture and swirl lightly.
Bake in the center of the oven for 35 to 40 minutes or until cake tests done.
added by
99bottlesofbeer
nutrition data
Nutritional data has not been calculated yet.
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