Best Pumpkin Cake

 

Ingredients

• 1 box yellow cake mix
• 1 - 15 oz. can pumpkin puree (not pumpkin pie mix)
• 1 tsp pumpkin pie spice
• 1 - 14 oz. can sweetened condensed milk
• 8 oz. cool whip
• ½ bag Heath Bits
• jar of caramel sauce

Instructions

1. In a large bowl, mix together the cake mix, spice and pumpkin puree until a smooth batter forms.
2. Pour batter into a greased 9x13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3. Remove cake from oven and let cool for about 10 minutes after baking.
4. Using the end of a wooden spoon to poke holes all over the top of the cake.
5. Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6. Refrigerate for 30 minutes.
7. Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn't think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8. Refrigerate for 3-4 hours, or overnight (best).

Serves: 12-15

Recipe from:  http://www.cleverhousewife.com

Whole Wheat Pumpkin Spice Pancakes

These moist pancakes are lightly spiced for the palate of a young child. If you like a bit more pizzazz, you can increase the spices or add others. Cinnamon and pumpkin pie spice both work nicely here.

      Ingredients

2 cups whole wheat pastry flour

4 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 cup brown sugar
1 egg yolk
2 cups skim milk
1 cup canned pumpkin
3 Tbsp apple butter
3 egg whites

Directions

1. In a large bowl, whisk together the flour, baking powder, baking soda, and spices.

2. In a separate bowl, mix together the egg yolk, pumpkin, brown sugar, and apple butter. Stir in milk until well-blended.

3. All at once, add milk mixture to dry ingredients and stir just until combined.

4. In a medium bowl, beat egg whites until light and fluffy (you can use a fork, whisk, or electric beater for this). Fold egg whites into batter.

5. Ladle batter by 1/4 cup amounts onto a preheated nonstick griddle lightly sprayed with cooking spray, Cook until evenly browned on both sides.

Recipe makes 20 pancakes (when the 1/4 cup measure is used).


Recipe posted in SparkPeople

Calories: 74.1
Total Fat: 0.5 g
Cholesterol: 9.7 mg
Sodium: 182.1 mg
Total Carbs: 16.1 g
Dietary Fiber: 1.9 g
Protein: 3.3 g