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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
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I made this for the first time on Christmas day 2004. I didn't feel like doing a pie so I did a cake instead. This is so light and moist! It's hard to stop eating it. I used cream cheese icing for my cake which I believed to be the perfect choice. It's not very sweet so it didn't overpower the pumpkin flavor. Yummy!!! Ingredients:
1 (18 ounce) box yellow cake mix (can use other mixes if desired) |
3/4 cup sugar |
1/2 cup oil |
1 teaspoon cinnamon |
1/2 teaspoon allspice |
1/4 teaspoon ground nutmeg |
1 (16 ounce) can libbys 100% pumpkin puree |
Directions:
1. Combine all ingredients until well blended.
2. Pour into a greased and floured tube pan or two 8-inch cake pans.
3. Bake in a 350 degree oven for about 1 hour or when toothpick inserted in center comes out clean.
4. Cool in pan for 15 minutes and then invert onto cooling racks.
5. Frost as desired when cool.
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