Recipe 795 - Creamy Pumpkin Cake
Recipe 795 - 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.
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