Semi-Homemade Pumpkin Cake
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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.
- Ready In:
- 45mins
- Serves:
- Units:
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
- Preheat oven to 350 Degrees.
- Prepare cake as directed on box.
- Add Pumpkin, blend until evenly distributed.
- Add Pumpkin Pie Spice and Vanilla, again blend until evenly distributed.
- Pour into 13x9 or two 8" round pan(s).
- Bake 30-35 minutes or until toothpick inserted in center comes out clean.
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RECIPE MADE WITH LOVE BY
@Alyx7460
Contributor
@Alyx7460
Contributor
"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."
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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.
