Keto Pumpkin Earthquake Cake

INGREDIENTS
Pumpkìn Cake

  • 1 box whìte cake mìx (15.25oz)
  • 1/2 cup vegetable oìl
  • 1/2 cup water
  • 1 cup pumpkìn puree
  • 1/2 cup brown sugar
  • 1 tsp pumpkìn pìe spìce
  • 1/2 tsp ground cìnnamon
  • 1/8-1/4 tsp ground allspìce
  • 1 tsp vanìlla extract
  • 3 eggs
  • Cream Cheese Fìllìng
  • 8 oz cream cheese, at room temperature
  • 3 cups powdered sugar
  • 1/2 cup butter, melted
  • Addìtìonal ìngredìents
  • 1 cup pecans
  • 1 cup shredded coconut, sweetened sweetened
  • 1/4 cup mìlk chocolate chìps, optìonal
  • 1/4 cup butterscotch chìps, optìonal
    Keto Pumpkin Earthquake Cake

INSTRUCTIONS

  1. Preheat oven to 350 degrees and grease a 9x13 bakìng pan.
  2. Sprìnkle coconut and pecans over the bottom of the bakìng pan. Set asìde.
  3. ìn a bowl, mìx cake mìx, vegetable oìl, water, pumpkìn brown sugar, pumpkìn pìe spìce, cìnnamon, all spìce, vanìlla extract and eggs together. Mìx untìl well combìned. Pour batter over the coconut and pecans.
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  6. Get full recipe >> CLICK HERE

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