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!
Times
- Ready Time : 0 min
Servings
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)
Directions
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
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2 Responses to So Light, So Easy Pumpkin Snack Cake
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About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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Is that supposed to be 1 egg plus 2 egg whites?
Yes, thanks for asking, I will fix it if I can.