This recipe comes from Kraftfoods.com. Click on the link for additional suggestions and cooking tips.
Ingredients:
1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 cup mashed cooked fresh pumpkin
1/2 cup oil
1/2 cup water
3 eggs
1 Tbsp. pumpkin pie spice
1/2 cup chopped toasted PLANTERS Pecans (I left these off)
HEAT oven to 350°F.
BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.
SPREAD with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.
Ingredients for icing.
There is also a layer of icing in between each cake layer.
Instead of pecans, I sprinkled Pumpkin Pie Spice and Cinnamon Sugar on top and then spread it into the icing.
Hi Heather. I can always count on you for a good recipe heehee. I was wondering though... do you think this recipe would work using sweet potatoes instead of pumpkin? My family doesn't really eat a lot of pumpkin but it looks like sweet potato might work too. What do you think?
ReplyDeleteYum! I'm seriously obsessed with pumpkin right now! ;)
ReplyDeleteThis looks very good.
ReplyDeleteI love your smile. You look like Giada...the cooking lady. :)