1 (18.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin (without spices added)
DIRECTIONS
1. Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with a cooking spray.
2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended (No, you don't add water, eggs or oil, just the dry cake mix). Spread evenly into the prepared pan (It is a very stiff batter - it comes out looking more like brownies, but it is moist like a cake - trust me) .
3. Put in a preheated oven (I'm impatient, so I usually put it in when the temperature reaches 250), and bake until a toothpick or knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Note: Serve with whipped cream, or, if you want to frost it, a cream cheese frosting would be delicious. Use your own favorite or use mine:
Beat 8 oz. cold cream cheese (meaning you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar.
1 (15 ounce) can pumpkin (without spices added)
DIRECTIONS
1. Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with a cooking spray.
2. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended (No, you don't add water, eggs or oil, just the dry cake mix). Spread evenly into the prepared pan (It is a very stiff batter - it comes out looking more like brownies, but it is moist like a cake - trust me) .
3. Put in a preheated oven (I'm impatient, so I usually put it in when the temperature reaches 250), and bake until a toothpick or knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Note: Serve with whipped cream, or, if you want to frost it, a cream cheese frosting would be delicious. Use your own favorite or use mine:
Beat 8 oz. cold cream cheese (meaning you can use it straight out of the refrigerator) with 5 Tbsp. softened butter and 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar.
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