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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 20 |
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In Larsen, Wisconsin, Nancy Heider makes the most of convenience items to come up with this moist old-fashioned cake. It goes together quickly, she writes. That's a plus for me, because I have a husband who loves desserts. Ingredients:
1 package yellow cake mix (regular size) |
1 can (15 ounces) solid-pack pumpkin |
3 eggs |
1/3 cup sugar |
1/3 cup vegetable oil |
1 tablespoon pumpkin pie spice |
1 can (16 ounces) vanilla frosting |
1 package (3 ounces) cream cheese, softened |
Directions:
1. In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes.
2. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
3. In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in the refrigerator. Yield: 20-24 servings.
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