I'm one of those people that never cared for the taste of pumpkin, It seems the older I get, the more I like it.Pumpkin is in season, therefore, It's only right that I create a recipe using pumpkin. I started out making another recipe, until I realized I didn't have enough flour. HCM to the rescue.
This is kept in my kitchen for emergencies. This will be used a lot in my recipes. You'll learn to love having it around, I do !
NOTE : This cake has a light fluffy pudding texture; because of this, inserting toothpicks in the Center for testing doneness will not work with this cake.
Serves: 12 slices
Prep Time: 10 Min
Cook Time: 30 Min
Cooking Method: Bake
GATHER AND MEASURE ALL INGREDIENTS
**HCM (HOUSE CAKE MIX) mix of (1) box yellow cake mix and (1) box angel food cake. Sift together in one tightly sealed container.
1 can Pumpkin Purée
2 medium eggs
1/2 c sugar
1/2 stick. Butter
1/2 tsp allspice
1/2 tsp nutmeg
1 dash Cardamom
1 T vanilla
1 T baking powder
1/2 c milk
1/2 c flour
HEAT OVEN TO 350 F . Spray (1) 9inch cake pan with non-stick cooking spray.
🍴 Beat butter, sugar, in large bowl with eletric mixer on medium speed intil well blended. Add eggs and vanilla, mix well.
🍴 Add pumpkin, allspice, nutmeg, dash of cardamom and milk. Mix well.
🍴 Stir together; flour, baking powder, salt and ( HCM ). slowly add to pumpkin mixture until well blended.
🍴 Pour in prepared cake pan.
🍴 Bake 30 min. or until edges pull way from pan.