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This easy 2 ingredient, fat free cake tastes absolutely, sinfully good.
Put the cake mix in a bowl. Add the pumpkin. Mix it together with a fork. Bake at 350 degrees F until done.
*Note: It doesn't seem as if the pumpkin and cake mix will mix up together, but keep mixing. It does happen.
It makes a moist, dense, yummy cake.
|Time:||5 minutes Minutes Preparation Time|
approx. 1 Hours Cooking Time
Source: Gee, really can't recall where I saw this. Sorry.
By Doreen W. from Thayer, MO
I think it was originally a Weight Watchers recipe. I usually add about 1/4 cup of water just to make mixing it easier and then some nuts for protein. Craisins might be good too. I've used a lot of different flavored cake mixes. If I use a yellow cake mix, I add some cinnamon or pumpkin pie spices.
There is an old depression cake recipe that uses applesauce instead of the pumpkin. You can use unsweetened - it does make a yumy cake. I have a recipe (somewhere) for a cake from scratch like this. If I find it, I'll post.
I mix the 2 with my electric mixer and it mixes it well. I don't have to add any water to it this way. This is also good with chocolate cake.
Only three ingredients, and it tastes wonderful! You can make cupcakes, cookies, or quick bread too.
Preheat oven to 350 degrees F.
If using a 9x13 inch baking pan, line with parchment paper or grease and flour it.
If using cupcake pans, line with cupcake papers, and spray each liner with a tiny bit of non-stick spray like Pam. One box of cake mix makes about 20 cupcakes with this recipe.
If making cookies, line cookie sheets with parchment paper. Makes a couple of sheets of cookies.
Mix cake mix, pumpkin and water in a large bowl until well blended. It starts out lumpy and suddenly all mixes together.
For cake pan, dump into cake pan and bake as directed on cake mix box.
For cupcakes, use a large spoon to scoop into cupcake papers; the mix will "sit up" somewhat so the cupcakes won't have flat tops unless you smooth them out. Bake as directed on cake mix box.
For cookies, drop by spoonfulls onto cookie sheet, about 2 inches apart, bake for 10-13 minutes.
After baking, let cool on the sheet/pan for 5-10 minutes, then remove to cooling rack.
To fancy these up, you may sprinkle them with powdered sugar or frost with white or cream cheese frosting.
If you have any that last long enough, you can freeze these!
Variations: You can add 1/2 cup raisins, dried cranberries, chopped apple, whatever you want. You can also add a teaspoon of pumpkin pie spice if you want them spicier.
|Time:||10 Minutes Preparation Time|
10-35 Minutes Cooking Time
Source: My son's math tutor
By Eileen from Elk Grove, CA
Guilt-free! Taste like Pumpkin Bread!
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Source: This is a nice moist cake. I've made this several times. I always get asked for the recipe. Does not need icing. Doesn't stay around long enough to go bad.
By Terri from NV
No eggs or oil? (09/17/2008)
Mix cake mix to "package directions", then add the other ingredients. The cake mix package always tells you how many eggs and oil to use. (09/18/2008)