Pumpkin Cake & Frosting
Yield
1 cakePrep
20 minCook
45 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Package |
cake mix
spice |
* |
| 1 ½ | cups |
canned pumpkin purée
|
|
| 4 | medium |
eggs
|
|
| 1 | envelope |
whipped topping mix
(1.25oz) |
* |
| Frosting | |||
| 1 | cup |
milk
|
|
| 5 | teaspoons |
all-purpose flour
|
|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
powdered, sifted |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Package |
cake mix
spice |
* |
| 355 | ml |
canned pumpkin purée
|
|
| 4 | medium |
eggs
|
|
| 1 | envelope |
whipped topping mix
(1.25oz) |
* |
| Frosting | |||
| 237 | ml |
milk
|
|
| 25 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
powdered, sifted |
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃) degrees.
In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.
Mix at LOW speed untill moistened then at medium speed adding remainder eggs and topping mix.
Mix at low speed untill moistened then at medium speed for 3 minutes.
Pour into greased and floured cake pans and. Bake 45 to 50 minutes OR untill wooden pick comes out clean.
Cool 15 minutes.
Remove from pan(s) and cool completely.
FROSTING: Cook milk and flour until thick; cool in fridge.
Beat butter, sugar and vanilla with mixer.
Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool).
Beat well.
