Harvest Cake

Harvest Cake

Enjoy the first Betty Crocker signature recipe, a special SuperMoist® cake. All-ready frosting and colorful candy accents top this spicy celebration cake.

Prep Time



Total Time






boxes Betty Crocker® SuperMoist® butter recipe yellow cake mix
cups apple cider
cup butter, softened
teaspoon ground cinnamon
teaspoon ground nutmeg
cup chopped crystallized ginger
cup chopped pecans, if desired
containers Betty Crocker® Rich & Creamy vanilla frosting
Pumpkin-shaped candies
Candy corn
Spearmint leaf-shaped gumdrop candies, sliced to desired thinness
can (6.4 oz) Betty Crocker® Easy Flow green decorating icing
  1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round cake pan.
  2. In large bowl, beat 1 box cake mix, 1 cup of the apple cider, 1/3 cup of the butter, 3 of the eggs, 1/4 teaspoon of the cinnamon and 1/8 teaspoon of the nutmeg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the ginger and 1/2 cup of the pecans. Pour into pans.
  3. Bake and cool as directed on box for 9-inch and 8-inch rounds.
  4. Meanwhile, place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed above, using remaining cake mix, apple cider, butter, eggs, cinnamon and 1/8 teaspoon of the nutmeg. Stir in remaining ginger and pecans. Divide batter evenly among muffin cups. Bake as directed on box for cupcakes. Cool 10 minutes in pans; remove from pans to cooling rack. Cool completely, about 30 minutes.
  5. Stir 1/4 teaspoon nutmeg into each container of frosting. Fill and frost cake layers with frosting, placing 9-inch layer on bottom. Remove paper baking cups from 9 cupcakes. Arrange 5 cupcakes upside down on top of cake (cut off thin layer from tops with serrated knife, if necessary, to make tops flat). Frost sides and tops. Center 3 cupcakes upside down on first layer of cupcakes; frost sides and tops. Place 1 cupcake upside down on top; frost.
  6. Decorate cake with candies. Squeeze green decorating icing through drawing tip to make vines. Frost and decorate remaining cupcakes with candies, or wrap and freeze for another use. Store cake loosely covered.
Makes 21 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you don’t have both sizes of round pans, use two 8- or 9-inch rounds.
Special Touch
Decorate the frosted cake with leaf decorations. Press 2 or 3 pieces of different colored gumdrops together. Flatten on a sugar-coated surface, and cut with leaf-shaped cookie cutters. Press the leaves into the frosted cake and cupcakes as desired.
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.

Nutrition Information:

1 Serving (1 Serving (Cake and Frosting Only))
  • Calories 290
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 4 1/2g,
    • Trans Fat 2g),
  • Cholesterol 50mg;
  • Sodium 300mg;
  • Total Carbohydrate 47g
    • (Dietary Fiber 0g,
    • Sugars 30g),
  • Protein 2g;
Percent Daily Value*:
    • 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.