So Light, So Easy Pumpkin Snack Cake

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So Light, So Easy Pumpkin Snack Cake

Very easy to make with great flavour-sure to impress you guests!

  • ServingsServings

Ingredients

  • 18 .25 oz box white cake mix 517g
  • 1 1/4 cups water 300 mL
  • 1/4 cup canola oil 60 mL
  • 1 large egg 1, 2 large egg whites 2
  • 2 large egg whites
  • 1 cup can pureed pumpkin 250 mL
  • 1 tsp ground cinnamon 5 mL
  • 1/2 tsp ground nutmeg 2 mL
  • 1/2 tsp ground ginger 2 mL
  • Canola Oil Spray
  • fat free whipped topping (non dairy whip for parve)

Preparation

Preparation

1 Preheat oven to 325F (160C).
2 Combine all ingredients, except the oil spray and whipped topping in a large bowl. Using an electric mixer, mix according to directions on package.
3 Coat a 9 x 13 inch (22 x 33 cm) nonstick cake pan with cooking spray and spoon batter evenly into the pan.
4 Bake 25-35 minutes or until wooden pick inserted comes out clean. Place pan on wire rack and cool completely.
5 At time of serving, spoon 1 Tbsp (15 mL) of the whipped topping on each slice. Leftover cake can be frozen for up to one month, if desired.

Special instructions

Very easy to make with great flavour-sure to impress you guests!

Source: canolainfo.org