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Pumpkin Spice Cream Soda Cakes

Fall is finally working its way to us!! I am so excited to see the leaves beginning to change, and the crisp smell coming back into the air. But even better are the fantastic foods that I can bring to the table, now that it is not to hot to spend time in the kitchen anymore. Stews, crock-pot meals, cookies, cakes and more are all about to happen!! This is the seriously my favorite time of year, and being able to dive into some favorite recipes is exciting. But we LOVE to try new things. I am always on the lookout for those new delish treats that I can add to my book. I enjoy having something different to take to potlucks and get together’s. Being a lover of Cream Soda, I knew that I was going to have to give this a whirl. Now, you might want to double this so that you have enough to share with your family (just kidding.. sort of). But in all seriousness, you are going to want to make enough for EVERYONE. These are perfect for pairing with some coffee or hot tea, while you curl up with your favorite book or tv show.

What You Need

  • Cakes: 1 pkg (15.25 oz) vanilla cake mix
  • 1 cup Mug® Cream Soda
  • 1/3 cup canola oil
  • 3 eggs
  • 2 tsp pumpkin pie spice
  • Red and yellow liquid food coloring
  • Pretzel Streusel:
  • 1/2 cup coarsely crushed Rold Gold® Original Tiny Twists Pretzels
  • 1/3 cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1 tsp pumpkin pie spice
  • 1/4 cup unsalted butter, cubed
  • Buttercream Frosting:
  • 1/3 cup unsalted butter, softened
  • 2 cups icing sugar, sifted
  • 3 tbsp 35% whipping cream
  • 1 tsp vanilla extract
  • Pinch salt


  1. Cakes: Preheat oven to 350F. Grease four 8-inch square baking pans and line bottoms with parchment paper. Whisk together cake mix, cream soda, oil, eggs and pumpkin pie spice.
  2. Divide batter into 4 portions. Stir 30 drops of yellow and 12 drops of red coloring into one portion for the darkest shade. Stir 20 drops of yellow and 6 drops of red coloring into another portion. Stir 3 drops of yellow and 2 drops of red coloring into another portion. Stir 10 drops of yellow and 1 drop of red coloring into remaining portion for the lightest shade.
  3. Divide batter evenly into prepared pans, smoothing tops; bake for 10 to 12 minutes or until tester comes out clean when inserted into center of cake. Let stand for 10 minutes; turn out cakes onto racks. Let cool completely.
  4. Pretzel Streusel: Preheat oven to 350oF. Toss together crushed pretzels, sugar, flour and pumpkin pie spice; cut in butter until crumbly. Arrange in single layer on parchment paper–lined baking sheet; bake for 12 to 15 minutes or until golden brown and toasted. Let cool completely.
  5. Buttercream Frosting: Using electric mixer, whip butter until light and fluffy; gradually beat in icing sugar. Beat in cream, vanilla and salt until smooth. (If frosting is too soft to spread, refrigerate for 5 to 10 minutes.)
  6. Using 3-inch round cutter, cut each cake into 4 rounds, reserving scraps for another use. Layer individual cakes by starting with the darkest cake on the bottom and ending with the palest cake on top, spreading frosting between each layer and on top (do not frost sides). Sprinkle top of each cake with Pretzel Streusel. Refrigerate cakes for at least 2 hours before serving.
  7. Tips: Alternatively, use food coloring gels for even more vivid colors.
  8. Use remaining Pretzel Streusel as a topping for ice cream or yogurt.
  9. Use cake scraps to make cake pops, trifle or rum balls.

Cooking time (duration)

Prep: 20 min. Cook: 25 min.

Number of servings (yield)

4 servings



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