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So Light, So Easy Pumpkin Snack Cake

So Light, So Easy Pumpkin Snack Cake

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Servings

Ingredients

  • 18 .25 oz box white cake mix 517g
  • 1 1/4 cups water 300 mL
  • 1/4 cup canola oil 60 mL
  • 1 large egg 1 2 large egg whites 2
  • 2 large egg whites
  • 1 cup can pureed pumpkin 250 mL
  • 1 tsp ground cinnamon 5 mL
  • 1/2 tsp ground nutmeg 2 mL
  • 1/2 tsp ground ginger 2 mL
  • Canola Oil Spray
  • fat free whipped topping non dairy whip for parve

Instructions

Preparation

  • 1 Preheat oven to 325F (160C).2 Combine all ingredients, except the oil spray and whipped topping in a large bowl. Using an electric mixer, mix according to directions on package.3 Coat a 9 x 13 inch (22 x 33 cm) nonstick cake pan with cooking spray and spoon batter evenly into the pan.4 Bake 25-35 minutes or until wooden pick inserted comes out clean. Place pan on wire rack and cool completely.5 At time of serving, spoon 1 Tbsp (15 mL) of the whipped topping on each slice. Leftover cake can be frozen for up to one month, if desired.

Special instructions

  • Very easy to make with great flavour-sure to impress you guests!
  • Source: canolainfo.org