BRONZE BUDGET BRIDE

Looking a new flavor for your Fall Wedding cupcakes, well I got a wonderful one for you. It's a pumpkin spice and pecan recipe that just spells F.A.LL. It will definitely be a pleasant and unexpected bite for your wedding guests and if that's what you want, then give this recipe a try.


Ingredients

• 1 box(es) chocolate cake mix (such as Duncan Hines Moist Deluxe Devil's Food Mix)
• 2 teaspoon(s) pumpkin-pie spice
• 2/3 cup(s) pumpkin
• 1/4 cup(s) unsalted butter, softened
• 3 large eggs
• 1 cup(s) finely ground pecans

Directions

1. Heat oven to 350 degrees F.
2. Lightly butter and flour I3 round cake pans -- 6, 8, and 10 inches. (If making the tiered cake, plan also to double the recipe.) Take care to cover all crevices and corners.
3. Place all of the ingredients plus 3/4 cup water in a large mixing bowl and beat, using a mixer set on medium-high speed, until batter is smooth.
4. Fill the cake pan(s), divide batter evenly.) Bake until a skewer inserted into the center tests clean -- about 35 minutes for the pumpkin cakes; 25 minutes for the 6-inch, 30 minutes for the 8-inch, and 35 minutes for the 10-inch layers of the tiered cake. Cool completely on a wire rack before frosting or decorating.

Find it here at delish.com