Yummmmm....Loved the flavor, loved the texture! I baked it in a 9x13 pan for about 38 mins. Topped it with cinnamon glaze as suggested. Delicious! Thanks for posting the recipe.
This cake was unanimously voted the favourite part of our Thanksgiving dinner yesterday - An annual tradition for DH, myself & 2 Icelandic families (6 adults & 3 kids). After a heavy meal, I was asked to cut "skinny" slices for everyone & that used half the cake. Except for the 5-yr-old, we all had 2nd servings. There was none left & I've already shared the recipe twice today. I used a spice cake mix w/pumpkin spice instant pudding. I picked your recipe for its easy-fix & the fact it required no dairy products (2 of the children are NO dairy products diet-restricted). Made a dy ahead & using my pastry brush, I glazed the surface w/the sauce in the hope it would stay moist, .. but I really didn't need to worry. It was truly perfect! Served w/a choice of powd sugar for dusting or whipped cream, everyone tasted the cake & said it wasn't poss to improve on it. Thx for posting this outstanding recipe that has now become a part of our annual Thanksgiving tradition. :-)
Awesome! And I'm a snob who swears I can taste the chemicals in packaged mixes. I didn't and if I had I wouldn't have cared, this was soooo good. I mixed it up by hand, no electric mixer so it didn't rise much and it baked perfecxtly in 58 minutes. I used the frosting from Quick Cinnamon Buns With Buttermilk Icing, adding 1tsp cinnamon and 1tsp vanilla. Then I made it gorgeous as suggested with my squeeze bottle and Lee Lee's Famous Chocolate Sauce for Ice Cream made with Duth-process cocoa. My resident butterscotch lover is putty in my hands. Hmmm, what's on my honey-do list?