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Just five ingredients for one delicious AND low-fat cake!
Preheat oven to 350 F; spray a 9×13 baking dish with non-stick cooking spray and set aside.
In a large bowl, stir together cake mix, pumpkin and water until combined. Spread it into the baking dish and bake 25-30 minutes or until a knife comes out clean after sticking it into the center. Remove cake from the oven and set cake aside to cool while you prepare frosting.
In a large bowl, whisk together pudding mix and milk for two minutes. Fold in Cool Whip just until combined.
Spread frosting over the top of the cooled cake and serve. Store leftovers in the refrigerator for up to 3 days.
Optional: add fall sprinkles and gingersnap crumbs to decorate, if desired.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!