Pumpkin Corn Cake

Submitted by Chef MikeyW

"Quick pumpkin pie flavored corn cake. If you are health-conscious, use brown sugar Splenda and a butter substitute."

 

• Ready In: 35mins
• Ingredients: 8
• Yields: 9 pieces
• Serves: 9-16

ingredients

• 226.79 g box Jiffy cornbread mix
• 226.79 g pumpkin puree
• 118.29 ml butter
• 1.23 ml nutmeg
• 1.23 ml cinnamon
• 1.23 ml ginger
• 1.23 ml allspice
• 118.29 ml brown sugar

directions

1. Preheat oven to 350 degrees.
2. Mix all ingredients together in an 8x8 baking dish.
3. Bake for 30 minutes.
4. Let cool for 10-20 minutes before serving.