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Harvest Cake

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Harvest Cake
  • Prep 25 min
  • Total 3 hr 50 min
  • Servings 21
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Enjoy the first Betty Crocker signature recipe, a special Super Moist™ cake. All-ready frosting and colorful candy accents top this spicy celebration cake.
Updated Jul 21, 2011

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    If you don’t have both sizes of round pans, use two 8- or 9-inch rounds.
  • tip 2
    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.

Nutrition

290 Calories, 10g Total Fat, 2g Protein, 47g Total Carbohydrate, 30g Sugars

Nutrition Facts

Serving Size: 1 Serving (Cake and Frosting Only)
Calories
290
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
4 1/2g
22%
Trans Fat
2g
Cholesterol
50mg
17%
Sodium
300mg
13%
Potassium
55mg
2%
Total Carbohydrate
47g
16%
Dietary Fiber
0g
0%
Sugars
30g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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