Receta Super Easy Pumpkin Cream Cake
Super Easy Pumpkin Cream Cake
October 8, 2015 by Sandra 5 Comments
The mix for this Super Easy Pumpkin Cream Cake came from Big Lots. It is one of the most awesome stores on the planet. I make it my business to go there at least once a week for paper towels, zippered storage bags and trash bags if I need them. Look at this gorgeous section of yumminess!
While there, I always check out the baking isle. I can’t tell you how many great mixes and other baking supplies I’ve found there. Typically, I buy the name brands, which are a few cents cheaper than the big name grocery stores. It’s also a good place to buy different seasonings and flavored oils that you just want to try but don’t want to spend a fortune on. These items are just as good as the name brands. This way you get to try jalapeno basil oil infused with garlic and still have money to shop in the home decor section. You know I was being facetious with the oil right.
No matter where you’re buying boxed mixes always check the expiration date. I have purchased a mix or two without checking the date until it was too late. Outdated baking mixes sometimes clump together unmercifully and no amount of mixing will result in a smooth batter. Just thought you’d like to know that. So after checking the date on this cake mix and finding that it was still good, I was good to go. At only $1.80 cents, my Super Easy Pumpkin Cream cake was soon to be a beautiful taste sensation. I could have said it was soon to be a beautiful Sweet Sensation but that would be excessively cheesy.
Excuse the bad lighting please!
The box has two pouches one for the cake itself and the other for the cream filling. Both called for the typical ingredients, oil, eggs, and water. I always add at least a tsp of vanilla or other flavoring to any boxed cake mix I use. The cake mix blended beautifully but the cream filling looked as if it needed more than the 3 TBS of water and oil called for. It took all I had not to add more of either and just trust the recipe. Once the cake batter was in the prepared bundt pan the next step was to add the cream filling and not let it touch the sides of the pan. Ha!! Trying to do that by hand with just a spoon or spatula is not the easiest thing for me. I always put the filling in a pastry bag without a decorating tube and squeeze it on to the batter. This way I can easily avoid the sides. Recommended cooking time was 70 minutes and in 75, my cake was ready.
It had to cool in the pan for 45 minutes before turning it out onto a serving plate. Serving it without any glaze was not happening. I brushed the cake with a little simple syrup. Another step I take to add a little moisture. Don’t worry about the cake getting soggy when you do this. I promise it won’t if you’re just lightly brushing the syrup on the top and sides. As you can see, I took it another step further and poured a glaze over the top. This glaze was another shortcut. I popped approximately 1 cup of canned (clutch the pearls!) cream cheese frosting in the microwave at 35 second intervals until it melted. Glazing the cake was a cinch using this shortcut!
Still not able to leave well enough alone, I filled the center of the cake with candy corn marshmallows for a festive touch. The verdict? It was moist and the pumpkin flavor was really on point. The texture of the cream filling was more like marshmallow cream rather than a creamy filling. I enjoyed the slice I had and my daughter’s co-workers were very happy to receive it. The box with full directions was thrown out before I copied the ingredients and steps so that’s why this is only a review. Sorry about that.
When you make your way to Big Lots be sure and check out their home goods and seasonal decorations. The prices are fantastic and so far, I’ve had no issues with the quality.
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