1. Preheat oven to 350°F. For the cake, mix flour, baking soda, spices and salt in large bowl. Add remaining ingredients; mix well. Pour batter into greased 13x9-inch baking dish.
2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
3. Poke large holes all over cake using the end of a wooden spoon. After holes are made, mix 2 cups milk and pudding mix with wire whisk in medium bowl just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes. Let stand 15 minutes.
4. Meanwhile, beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners’ sugar, beating on low speed until smooth. Add remaining 4 tablespoons milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.
5.Frost top of cake with cream cheese frosting. Sprinkle with pecans. Refrigerate at least 1 hour or until ready to serve.
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Nutritional Information
Directions
1. Preheat oven to 350°F. For the cake, mix flour, baking soda, spices and salt in large bowl. Add remaining ingredients; mix well. Pour batter into greased 13x9-inch baking dish.
2. Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan.
3. Poke large holes all over cake using the end of a wooden spoon. After holes are made, mix 2 cups milk and pudding mix with wire whisk in medium bowl just until mixture begins to thicken. Immediately pour pudding over cake, filling the holes. Let stand 15 minutes.
4. Meanwhile, beat cream cheese and vanilla in large bowl with electric mixer on medium speed until well blended. Gradually add confectioners’ sugar, beating on low speed until smooth. Add remaining 4 tablespoons milk; beat until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk.
5.Frost top of cake with cream cheese frosting. Sprinkle with pecans. Refrigerate at least 1 hour or until ready to serve.