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Citrus Frosted Spice Cake

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  • Prep 15 min
  • Total 1 hr 55 min
  • Servings 9
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Enjoy this citrusy pumpkin pie spice cake made using Betty Crocker® Gluten Free yellow cake mix that’s perfect for dessert.
Updated Oct 4, 2012
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Ingredients

Cake

Frosting

  • 1/4 cup butter, softened
  • 3 tablespoons milk
  • 2 teaspoons grated orange peel
  • 1/2 teaspoon gluten-free vanilla
  • 2 cups powdered sugar
  • 1/2 cup chopped walnuts, toasted

Steps

  • 1
    Heat oven to 350°F. Lightly grease bottom only of 8- or 9-inch square pan with shortening.
  • 2
    In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
  • 3
    Bake 8-inch pan 35 to 40 minutes, 9-inch pan 33 to 38 minutes, or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
  • 4
    In large bowl, beat 1/4 cup butter, the milk, orange peel and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, 1 teaspoon at a time. Frost cake. Sprinkle with walnuts. Cut into 3 rows by 3 rows.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition

400 Calories, 17g Total Fat, 4g Protein, 61g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Total Fat
17g
0%
Saturated Fat
8g
0%
Sodium
310mg
0%
Total Carbohydrate
61g
0%
Dietary Fiber
1g
0%
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 3 Other Carbohydrate; 3 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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