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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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I found this recipe in a 2009 Country Cooking Cookbook Compliments Of Steuben County Farm Bureau leaflet. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda for the sugar, a reduced sugar cake mix and frosting. Ingredients:
15 ounces solid pack pumpkin |
3 eggs |
1/3 cup sugar |
1/3 cup vegetable oil |
18 1/4 ounces yellow cake mix |
1 tablespoon pumpkin pie spice |
16 ounces vanilla frosting |
3 ounces cream cheese, softened |
Directions:
1. Combine the first 4 ingredients, mix well. Add cake mix and pumpkin pie spice; beat for 2 minutes.
2. Pour into a greased 15x10x1-inch baking pan. Bake at 350 for 25-35 minutes or until toothpick inserted near the center come out clean. Cool on a wire rack.
3. Combine the frosting and cream cheese. Spread over cake.
4. Store in the refrigerator.
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