two cakes





  • 6 eggs
  • 2/3 cup oil
  • 1 cup canned pumpkin pie mix
  • 2/3 cup water
  • 1 tablespoon pumpkin pie spice
  • 1 box moist spice cake mix
  • 1 box moist yellow cake mix


  • Yellow food coloring
  • Red food coloring
  • 1 pound powdered sugar (3 ½ cups)
  • 1/3 cup orange juice, no pulp
  • 3 teaspoons orange liqueur



Preheat the oven to 350 degrees F.

Butter and flour a 12-cup Bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.


Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring.  Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency.  Drizzle the glaze over the cake.

Note:  I added 1/4 teaspoon of cinnamon, nutmeg, and allspice (we do like spice!).  The glaze was more pink than orange – my ‘2 parts and 4 parts’ was obviously ‘off.’

DH pronounced this Banana Cream Cake GOOD!



  • 2 C. all-purpose flour
  • 1 1/4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 C. vegetable shortening
  • 1 1/4 C. granulated sugar
  • 2 eggs
  • 1 tsp. pure vanilla extract
  • 1 1/4 C. mashed over ripe bananas
  • 1 C. sour cream
  • 3/4 C. chopped walnuts or pecans
  • confectioners’ sugar for dusting


Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In a bowl, whisk together the flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, on medium mixer speed, cream the shortening and sugar. Add the eggs, one at a time, beating well after each addition. Blend in vanilla. Add bananas and mix well. Add the flour mixture to the creamed mixture by thirds alternately with sour cream, stirring just until combined. Fold in nuts. Pour into prepared pan. Bake for 50 minutes or until cake tests done. Cool 10 minutes in pan before removing to a wire rack to cool completely. Dust with confectioners’ sugar before serving.

Note:  For the pumpkin spice cake,  I should have added more orange juice to the glaze; it was a little too thick (and I made another with no glaze at all).  An aside:  DH always asks – “Are you cooking for us?” Generally – the answer is no – however, he had a taste of the Banana Cream Bundt Cake.  Once the cake is cut, no one will ever know about the first piece missing . . . Shhh – don’t tell!


2 thoughts on “two cakes

    • Oh, I still make the Bundt cakes (and sheet cakes and layered cakes . . . and . . .). However, it seems as though I just ‘make’ them – for I rarely ever eat any dessert! Doesn’t make sense, I suppose . . .

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