Quick and Easy Pumpkin Cake
Minutes Prep Time: 20
Minutes Total Time: 120
Servings: 12
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 120
Servings: 12
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Yellow Cake Mix
1 cup canned solid-pack pumpkin
3 eggs
1 cup water
1/2 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 104 mg | 10% |
Carbohydrate | 34 g | 11% |
Cholesterol | 48 mg | 16% |
Total Fat | 3 g | 4% |
Iron | 1 mg | 7% |
Calories | 176 kcal | 9% |
Sodium | 294 mg | 12% |
Protein | 3 g | 7% |
Saturated Fat | 1 g | 5% |
Sugars | 17 g | 2% |
Vitamin C | 1 mg | 1% |
Preheat oven to 350°F. Spray 13x9-inch baking pan with cooking spray.
Combine cake mix, pumpkin, eggs, 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.
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.
Quick and Easy Pumpkin Cake