Nancy Burgeson is here to show us that apple cider is more than a delicious drink. She’s adding our favorite fall beverage to a cake, perfectly flavored for the season.
PUMPKIN CIDER APPLE SPICE CAKE Yield 12 servings
3/4 cup pumpkin (canned or fresh cooked pumpkin)
4 large eggs
1/4 cup whole or 2% milk
1/2 cup apple cider
1/3 cup vegetable oil
3/4 tsp pumpkin pie spice
1 package of spice cake mix
Preheat oven to 350 degrees.
Using baking spray, coat 2–8-inch pans with a light layer of spray. Line pans with waxed paper.
Combine pumpkin, eggs, milk, cider and oil and pie spice in large bowl of mixer. Mix at low speed until well blended. Add cake mix and beat on medium for 2 minutes. Divide between the two pans.
Bake for 25-30 minutes or until tested done.
Cool 10 minutes before removing from pans.
Cover cakes and refrigerate until completely cooled.
Topping and filling
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
1 pint whipping cream, whipped until stiff (I use whip-it to stabilize my whipping cream)
Beat cream cheese until very light and fluffy. Beat in powdered sugar and continue beating until smooth. Fold in the whipped cream.
Cut each layer of cake in half horizontally. Place one layer on a plate; spread with one fourth of the whipped cream mixture. Repeat this 3 times. Drizzle top of cake with caramel and trim with dried apples and toasted pecans.