This is a recipe using only pumpkin puree and cake mix.
All you do is mix the puree and the cake mix. Don't add water. It will seam really thick; that's OK. Just spread in a baking dish that has been sprayed with cooking spray. You can ice or glaze. That's it. A tasty cake without using oil, eggs, or milk.
I made these for gifts for my co-workers and they loved it.
Servings: | 12 |
Time: | 5 Minutes Preparation Time 30 Minutes Cooking Time |
Source: Hungry Girl
By Becky from American Fork, UT
This page contains the following solutions.
Pour the pie filling in the bottom of a 9 x 13 inch baking dish. Sprinkle the cake mix over the pie mixture. Pour butter over the cake mix.
Grease and lightly flour a 10 inch fluted tube pan. Combine flour, cinnamon, baking powder, soda, nutmeg, allspice, and cloves; set aside.
Combine the cake mix with melted butter with fork to create crust. Press into pan. Pour in the pumpkin. To create topping, use 1 cup cake mix mixed with softened butter to create crumbly topping.
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Melt butter in 9x13 inch cake pan. When cool, stir in 1 egg and mix well. Add cake mix. Stir until all are mixed, then pat evenly in bottom of pan.
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Put one half of the cake mixture into a 9x13 inch greased pan. Then, one half of the filling, then rest of the mixture, and finally, the rest of the topping...
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Mix the cake mix and the pumpkin together and spoon into a 9x13 inch pan bake for about 30 minutes at 350 degrees F until the pick comes out clean.
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Combine first five ingredients and spread into a greased 9x13 inch dish. Sprinkle with 1 yellow cake mix. Top with 1 cup chopped nuts.
Mix the dry angel food cake mix with the remaining ingredients. Pour into a greased 9x13 inch pan.