Devils food and pumpkin cake

ruth14213

i saw a recipe on her someone used these two ins gradients. However I've had no luck finding it again. Sounded good and thought I'd give it a try. Does anyone have the recipe?
Thank you

cheshirecatastrophe

Are you thinking of something like this?

-One box devil's food (or any) cake mix
-One 14oz can of pumpkin puree
-1-2 Tbsp water

Mix.

Bake as directed on box.

skiextrm

This also works great with carrot, spice, and red velvet cake mixes. Way to up the veggies!

ruth14213

Thanks

easilychanged

I make these as dessert muffins. I use a sugar free Pillsbury devils food cake mix and 1 small can of pumpkin, NO water. It make 12 muffins. Unfortunately, they go stale before I can finish them.

obscuremusicreference

This thread inspired me. I had a box of Holiday Velvets (red velvet/devil's food and green velvet/vanilla) so I tested it with and without 2 T. of water. There was no difference in texture that I could taste. I like them, but I think a carrot or spice mix would have been better.

Francl27

I've done it with carrot cake mix and it was delicious.

ruth14213

Do you add eggs and oil or just pumpkin?

easilychanged

No oil. No eggs. Just pumpkin and mix. Use temp on box.

obscuremusicreference

ruth14213 wrote: »

Do you add eggs and oil or just pumpkin?

What easilychanged said. The listed calories for the oil/egg prepared mix was 260. This way came to about 175 per serving. When you use the recipe builder, make sure you pick an entry that is only dry mix (or create your own).

ruth14213

Gonna give it a try today. I'll freeze muffins and hope it works! Thanks for the help everyone.

lynn_glenmont

easilychanged wrote: »

I make these as dessert muffins. I use a sugar free Pillsbury devils food cake mix and 1 small can of pumpkin, NO water. It make 12 muffins. Unfortunately, they go stale before I can finish them.

Don't let them go stale. Most baked goods freeze well. Just make sure you cool them completely, and user freezer-grade bags, or wrap well in heavy aluminum foil if using non-freezer bags. Unwrap completely to thaw however many muffins you want. It doesn't take long for baked goods to thaw at room temperature, especially small pieces like muffins, because of their low moisture content. If thawing at room temperature, using a cooling rack is good, because it keeps them from sitting in any water that melts out of them. You could also microwave them or reheat them in an oven or toaster over, but you'll have to experiment to see what temperature/time works best. I prefer to thaw first, then zap for about 10 seconds in my microwave for a muffin or other single-serving size.

ruth14213

Good tip Lynn thanks.