I don’t like cake and I could eat this cake all day long. It is SOOOOOO good…moist and yummy! The icing is to die for as well and I don’t like icing either.
nonstick cooking spray
18 ounces yellow cake mix, any brand (I used vanilla.)
1 cup canned pumpkin puree
1/4 cup water
2 tablespoons vegetable oil
2 large eggs
6 ounces nonfat yogurt (lemon, banana, or vanilla flavored) *I used lemon.
Preheat oven to 350 degrees. Spray your cakepan with non-stick spray and lightly flour.
Combine all ingredients in a large mixing bowl. Beat until smooth, 1 to 2 minutes.
Pour batter into the cake pan. Bake about 20-25 minutes, until a toothpick inserted into the middle comes out clean.
Did I change anything? The original recipe called for one additional egg white which I left out.
What did the family think? Super duper thumbs up! SOOO good!
8 ounces whipped cream cheese (Buy the kind that is already whipped.)
1/2 cup pureed carrot (use baby food)
2 tablespoons frozen orange juice concentrate or the juice from 1/2 a medium orange
1-2 tsp powdered sugar (Do a taste test before you add it.)
Put the cream cheese in a microwaveable bowl. Put in the microwave for just a few seconds
(10-15 maybe?) just to soften it up a little bit.
Beat the carrots, cream cheese and orange juice until smooth in a medium bowl.
Spread on cake after cake has cooled.
Keeps at room temp for 2 days. This makes enough for a batch of 12 standard cupcakes.
Did I change anything? I left out the salt the recipe originally called for and I added about 1-2 tsp of powdered sugar. Taste yours before you add it, but I just thought it needed to be a little sweeter. I also used whipped cream cheese and I think it made the texture of the icing fantabulous.