Semi-Homemade Pumpkin Cake |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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I had some leftover pumpkin from when I made pumpkin bread and wasn't really sure what to do with it. I raided my cupboards and this is what I came up with. I thought it was pretty darn tasty, and it stayed moist. As far as icing or topping the cake, I used leftover streusel I had in the freezer, but feel free to use your imagination. I think it'd be great with a cream cheese frosting. Ingredients:
1 (18 ounce) box white cake mix |
3 egg whites |
1/3 cup oil |
1 1/4 cups water |
1 cup canned pumpkin |
2 1/2 teaspoons pumpkin pie spice |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 350 Degrees.
2. Prepare cake as directed on box.
3. Add Pumpkin, blend until evenly distributed.
4. Add Pumpkin Pie Spice and Vanilla, again blend until evenly distributed.
5. Pour into 13x9 or two 8 round pan(s).
6. Bake 30-35 minutes or until toothpick inserted in center comes out clean.
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