White Pumpkin Cakes

• 2 large eggs
• 1 (14-ounce) box pumpkin quick bread mix (recommended: Pillsbury)
• 3 tablespoons vegetable oil
• 1 cup water or apple cider
• 2 cups confectioners' sugar
• 2 tablespoons orange liqueur
• Clear or white sanding sugar

1. Preheat oven to 375 degrees F. Spray a 6 count "muffin" Bundt pan and a 12-count "brownie" Bundt pan with nonstick cooking spray.
2. If you do not have bunt pans regular muffin pans can be used.
3. Blend quick bread mix with water or apple cider, oil and eggs.
4. Blend until smooth.
5. Pour batter into pans.
6. Bake until golden and toothpick inserted in center comes out clean.
7. 12 to 14 minutes for "brownie" pan, 15 to 18 minutes for "muffin" pan.
8. Transfer to a rack and cool completely.
9. In a large bowl, combine the confectioners' sugar, the orange liquor and blend with a whisk until smooth.
10. Transfer icing to a large re-sealable plastic bag and snip the corner of the bag off with a pair of scissors.
11. Drizzle the icing over each cake and sprinkle with sanding sugar.

eggs, bread mix, vegetable oil, water, sugar, orange liqueur, clear

Taken from www.foodnetwork.com/recipes/sandra-lee/white-pumpkin-cakes-recipe.html (may not work)