Creamy Pumpkin Cake

(by Shirley McNevich)
1 - 18.5oz. box Duncan Hines yellow cake mix with pudding in the mix
1 cup Libby's canned pumpkin
3/4 cup egg whites
1/2 cup water
1/4 cup sour cream
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ginger
Cool Whip for topping

In a mixer add cake mix, pumpkin, egg whites, water, sour cream, cinnamon, nutmeg and ginger--beat on low until all ingredients are moistened, then beat on high speed for 2 minutes. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes. Test with a toothpick for doneness. After it cools, top with Cool Whip when serving.

 

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About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 4. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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frosting, candy, side dish, pudding, fudge, bread, entree, cooking, recipes, cake, pie, icing, cookies, beverage, dessert, soup, food