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Don't just say it, bake it.™

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Cakes

Pumpkin Spice Cake

Jennifer Green Recipe shared by:
| Follow this Baker

My little boy is allergic to dairy and eggs. This makes shopping for a birthday cake from a bakery nearly impossible. I like to cook, but baking has never been my favorite. This recipe is so simple even a not-so-great-baker like me can succeed. It's so good that his non allergic friends don't even notice anything different. Bonus for moms, it is low fat and vegan.

  • Hands-On Time: 5 Minutes
  • Total Time: 40 Minutes
  • Servings: serves 12
  • Rating:

Ingredients

  • 18.25 oz Duncan Hines Moist Deluxe Spice Cake mix
  • 15 oz. can Pumpkin
  • 1/2 cup water
  • 1 16 oz. can Duncan Hines Creamy Homestyle Classic Vanilla Frosting

Baking Instructions

  1. Preheat oven to 350 for metal or glass pans. 325 for dark or coated pans. Grease sides and bottom of 2 9-inch pans.
  2. Disregard instructions involving extra ingredients on back of cake mix box. Blend dry mix, pumpkin and water with spoon or spatula until moistened. Pour batter in pans. Bake 30 to 33 minutes or until a tooth pick inserted in center comes out clean.

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Tips

Cookie Pops

Cookie Pops

When making cookies on a Popsicle stick, display/serve them in a fun container, like a brightly painted flower pot or a sand pail with a block of florist's foam in the bottom to hold them in place. This makes a fun and bright centerpiece, too!


cupcake filling

cupcake filling

An easy way to have cupcakes with a filling inside, is to put your batter in the liner and then squeeze any fruit filling in the center. The cake bakes around the fruit and its a nice suprise for your guests! my favorite is white cupcakes with raspberry filling. This way you dont have to bake then cut out the middle and add the filling. It is all done in one step! Happy Baking!





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