Harvest Cake
Recipe from Betty Crocker

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


Harvest Cake

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Servings: 21 servings
Prep Time: 25 mins
Total Time: 3 hrs 50 mins
Related Categories: Apple Cake, Cake, Special Occasions, Yellow Cake

 
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Ingredients
  • 2  boxes
    Betty Crocker® SuperMoist® butter recipe yellow cake mix
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  • 2 1/2  cups
    apple cider
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  • 1  cup
    butter, softened
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  • 6  
    eggs
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  • 1/2  teaspoon
    ground cinnamon
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  • 3/4  teaspoon
    ground nutmeg
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  • 1/4  cup
    chopped crystallized ginger
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  • 1  cup
    chopped pecans, if desired
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  • 2  containers
    Betty Crocker® Rich & Creamy vanilla frosting
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  •  
    Pumpkin-shaped candies
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  •  
    Candy corn
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  •  
    Spearmint leaf-shaped gumdrop candies, sliced to desired thinness
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  • 1  can
    Betty Crocker® Easy Flow green decorating icing (6.4 ounces)
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Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pans). Grease or spray one 9-inch and one 8-inch round pan.
2.
In large bowl, beat 1 box cake mix, 1 1/4 cups of the apple cider, 1 stick (1/2 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. Beat 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 9-inch pan 29 to 34 minutes, 8-inch pan 33 to 38 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
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 21 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
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.

Tip:
High Altitude (3500-6500 ft): No change.
Nutrition information
Per serving: Calories 520 (Calories from Fat 210); Total Fat 23g (Saturated Fat 10g, Trans Fat 5g); Cholesterol 85mg; Sodium 510mg; Total Carbohydrate 73g (Dietary Fiber 0g, Sugars 51g); Protein 3g. Daily Values: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 6%. Exchanges: 1 Starch; 4 Other Carbohydrate; 0 Vegetable; 0 Medium-Fat Meat; 4 1/2 Fat. Carbohydrate Choices: 5. Percent Daily Values are based on a 2,000 calorie diet
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