This banana pumpkin walnut spice cake has a big shortcut. Yes, I'm going to use a cake mix. But, I'm going to build on that cake mix base and create something entirely different.
In today's world, I do know that lots of folks would love to make homemade cakes, well, kinda homemade, but they don't want to do it from scratch. With some really good quality cake mixes available, you can have your cake and eat it, too!
Perfect for so many things, this banana pumpkin walnut spice cake keeps for several days because it's super moist since you're adding bananas and pumpkin puree. That's good nutrition and some natural sweetness. Then you have the walnuts, and I load up on the nuttiness in this cake.
We're gonna ramp up the spiciness of this Duncan Hines Spice Cake by adding even more cinnamon and nutmeg. Plus, no water. Pineapple juice!! See I told you this was not your typical box cake!
Ingredients
- Preheat oven to 350
- 2 ripe bananas, mashed
- 3 eggs
- 1/3 cup oil
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- ½ cup organic pumpkin puree
- 1 (6 oz.) can Dole Sunshine Pineapple Juice
- 1 (16.5 oz.) Spice Cake Mix
- 1 ½ cup walnuts, chopped
- GARNISH:
- Powered Sugar for Dusting
Instructions