Very Easy Pumpkin Cake
Very Easy Pumpkin Cake recipe
Yield
16 servingsPrep
30 minCook
45 minReady
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Package |
cake mix, spice
|
* |
| 1 ½ | cups |
canned pumpkin purée
|
|
| 4 | medium |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | Package |
cake mix, spice
|
* |
| 355 | ml |
canned pumpkin purée
|
|
| 4 | medium |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs.
Mix at LOW speed until moistened then at medium speed adding remainder eggs and topping mix.
Mix at low speed until moistened then at medium speed for 3 min.
Pour into greased and floured cake pans.
Bake 45 to 50 min OR until wooden pick comes out clean.
Cool 15 min.
Remove from pan(s) and cool completely.
Serve or frost with your favorite frosting or creamy butter frosting.
Or sprinkle some toasted coconut flakes on top.
