This is a low fat way of making a really yummy fast cake that is dairy and egg free too! Perfect for me and my egg allergies! It is really good. I used a spice cake mix and sprinkled in some Cinnamon and made then muffin style. The kids had them for breakfast and it was big hit.
Ingredients:
1 18.25 oz box moist style cake mix
1 15 oz. can pure pumpkin
Directions:
preheat oven to 400 degrees.
combine ingredients in a large mixing bowl and whisk thoroughly. The batter will be very thick. Then transfer to a baking pan sprayed with nonstick spray. Bake until a knife inserted into the center comes out clean. (refer to cake mix box for pan sizes approximate baking time)
Makes 12 servings at 183 calories, 3.5 grams of fat, 301 mg sodium, 37grams of carbs, 1.25 grams fiber, 20.5 grams sugar, and 2 grams protein
*best with spice cake mix and devil's food cake mix. - not recommended with white and yellow cake mixes
* texture very moist, thick, and fudge like.
*tastes rich and decadent!
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