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Don't just say it, bake it.™

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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

Instead of Water

Instead of Water

I use cold coffee instead of water in brownie recipes. It adds great flavor and richness.


dark cake dusting

dark cake dusting

When a recipe I'm making is chocolate and the recipe tellsme to 'grease and dust lightly with flour', I substitute the flour for cocoa poweder(lightly) and dump out the extra by tapping the sides of the pan once I have dusted the pan. It looks distastful to me to see 'white' flour' on the outside of my chocolate cake. This tip makes it beautiful and a little extra cocoa never hurts' anything ! My family and I have been doing thiss for years and the cake comes out clean from the pan(which was





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