Benefits:
Pumpkin provides one of the most abundant sources of beta-carotene, which the body turns into vitamin A. It also contains a hefty amount of fiber and is a good amount of vitamin C and iron.
Egg-Land’s Best eggs are better for you than regular eggs. They contain more vitamin E, 100 mg of Omega 3 and 25% less saturated fat than regular eggs. You’ll find them in most supermarkets.
Frosting tips:
Homemade frosting is softer than store-bought so when you frost between the layers and assemble, your layers may want to slide off, where suddenly you notice your cake is a leaning tower of terror (for me)! While I was panicking – tears in my eyes, my husband, my life-saver, came up with an idea to prevent this. He put 3 long wooden skewers into the top of the cake and down through the layers, right to the bottom. This holds the layers in place until the frosting sets. Brilliant! Don’t forget to apply a thin layer of frosting aka a crumb coat before the final, thicker frosting is applied. This keeps your frosting from becoming a crumby mess. Putting the cake in the fridge after this helps to set it quickly.
Due to the cream cheese in the frosting, this cake should be refrigerated. Although the high sugar content preserves it quite a bit, it should be refrigerated over night for example. DO take it out about two hours before serving to bring it to room temperature as it should not be served cold.
I took a chance bringing a cake that I had never made before, thankfully it was easy and it worked out perfectly and people loved it!
TOP Reviews:
This cake looks absolutely fabulous. I got married just a few days before my birthday, too – definitely a smart decision. =)
This cake DOES look like a dream…I have had my eye on your banana cake for ages, though. I love both bananas and pumpkin..actually made pumpkin banana bread b/c I couldnt decide!
Ingredients
1 (16.5 oz) box Duncan Hines yellow cake mix
2 ½ tablespoons flour
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Go to the next page.
Ingredients
1 (16.5 oz) box Duncan Hines yellow cake mix
2 ½ tablespoons flour
¾ of 1 can (15 oz) pumpkin
1 (3.4 oz) package vanilla instant pudding
½ cup water
¼ cup canola oil
2 eggs, I like Egg-Land’s Best
2 egg whites (¼ cup)
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ of an 8 ounce package of reduced-fat cream cheese
1½ cup powdered sugar
1 tablespoon reduced-fat or fat-free milk
Directions
1.Preheat oven to 350 degrees. Coat a 9-inch Bundt pan with cooking spray (with flour in it)
2. In an electric mixer or using a hand mixer, add the cake mix, flour, pumpkin, pudding, water and oil. Mix for a few seconds to combine. Add the eggs, egg whites, vanilla, cinnamon and pumpkin pie spice. Mix until blended. Turn mixer on high and mix until very smooth. Stop the mixer and scrape down sides. Mix again for a few seconds.
3. Pour cake batter into the coated Bundt pan. Spread the top evenly.
4. Bake about 60-65 minutes until a tooth pick inserted, comes out clean.
Remove from oven and cool for about 10 minutes. Carefully loosen all the sides with a flat knife or spoon and remove the cake onto a plate. Cool cake completely before frosting.
5. To make the frosting-using a mixer, whip the cream cheese until smooth. Add the powder sugar, milk and mix until smooth. It should be somewhat thick.
6. Drizzle the frosting all around the top of cooled cake.
7. Store in the refrigerator. This cake freezes great too.
Makes 16 servings (each serving, 1 slice 1/16 of cake)
Nutrition Facts
for 1 slice (1/16 of cake)
257 calories
7.6g fat
3g sat fat
3g protein
45g carbs
1g fiber
315mg sodium
31g sugar
From: 77recipes.com