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| 1 | package Betty Crocker® SuperMoist® yellow cake mix |
| 1 | teaspoon pumpkin pie spice |
| 1/4 | cup water |
| 1/3 | cup vegetable oil |
| 3 | eggs |
| 1 | cup chunky applesauce |
| 1/2 | cup chopped dates |
| 1/2 | cup sweetened dried cranberries |
| 1/2 | cup chopped pecans |
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| 1/3 | cup butter or margarine, melted |
| 3/4 | cup packed brown sugar |
| 3/4 | cup chopped pecans |
| 3 | tablespoons milk |
| 1. | Heat oven to 375°F. Grease bottom only of 13x9-inch pan with shortening or spray bottom with cooking spray. In large bowl, beat cake mix, pumpkin pie spice, water, oil, eggs and applesauce with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in dates, cranberries and 1/2 cup pecans. Spread in pan. |
| 2. | Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Meanwhile, in small bowl, mix butter, brown sugar, 3/4 cup pecans and the milk. Spread over top of warm cake. |
| 3. | Set oven control to broil. Broil cake with top 4 inches from heat about 1 minute or until bubbly. (Watch carefully to prevent burning.) Cool completely, about 1 1/2 hours. |
| Add 2 tablespoons Gold Medal® all-purpose flour to dry cake mix. Decrease oil to 2 tablespoons; use 4 eggs. In small bowl, mix dates, cranberries and pecans with 2 tablespoons Gold Medal® all-purpose flour before stirring into batter. |
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| Instead of the pumpkin pie spice, you can substitute 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg. |
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| For a special treat, top each serving with a dollop of whipped cream. |
Nutrition Information:
390 ( 170); 19g ( 4 1/2g, 1g); 55mg; 270mg; 51g ( 2g, 37g); 4g 4%; 0%; 8%; 8% 1 1/2 ; 2 ; 0 ; 3 1/2 3 1/2