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Quick and Easy Pumpkin Cake Recipe

By Capper's Farmer
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You can make the cake a little sweeter when serving by topping it with light whip topping.
You can make the cake a little sweeter when serving by topping it with light whip topping.
Photo by GettyImages/mphillips007
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12 servings SERVINGS

Ingredients

  • Nonstick cooking spray
  • 1 package (18.5 oz.) yellow cake mix with pudding
  • 1 cup canned pumpkin
  • 3/4 cup (6 oz.) egg substitute
  • 1/2 cup water
  • 1/4 cup nonfat sour cream
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 3/4 teaspoon ground ginger
  • Light whipped cream

Directions

  • Heat oven to 350°F.
  • Spray a 13-by-9-inch baking pan with cooking spray.
  • Combine cake mix, pumpkin, egg substitute, water, sour cream, cinnamon, nutmeg and ginger in a large bowl.
  • Beat with an electric mixer on low speed just until moistened.
  • Beat on high speed for 2 minutes. Pour into prepared pan.
  • Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool. Cut into 12 pieces.
  • Top each piece with whipped topping just before serving and sprinkle with additional cinnamon, if desired.

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    Tagged with: November 2005, Pumpkin, pumpkin cake, recipe, Thanksgiving
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