Quick and Easy Pumpkin Cake

(63 ratings)
Total Time
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An quick-and-easy cake using cake mix and canned pumpkin

  • PAM® Baking Spray
  • 1 pkg (18.5 oz each) yellow cake mix with pudding in mix
  • 1 cup canned solid-pack pumpkin
  • 3/4 cup Egg Beaters® Original or Egg Beaters® 100% Liquid Egg Whites
  • 1/2 cup water
  • 1/4 cup fat free sour cream
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Reddi-wip® Fat Free Dairy Whipped Topping

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  1. Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray.
  2. Combine cake mix, pumpkin, Egg Beaters, water, sour cream, cinnamon, nutmeg and ginger in large bowl. Beat with electric mixer on low speed just until moistened. Beat on high speed 2 minutes. Pour into prepared baking pan.
  3. Bake 40 minutes, or until wooden pick inserted in center comes out clean. Cool. Cut into 12 slices. Top each with a serving of Reddi-wip just before serving. Sprinkle with additional cinnamon, if desired.
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Nutrition Information
Calories: 189 View complete nutrition information
Reviews (1)

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Overall Rating

Hannah January 25, 2014

I made this without the sour cream by accident and LOVED it! I put it in cupcake tins to make smaller portions to make it healthier. Second round I added walnuts to mix things up and loved it. loved this recipe. simple and healthy and delicious