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Pumpkin Chiffon Cake
This recipe is not from scratch. In fact, out of the 3 ingredients 2 of them are right out of the box or can. I call it chiffon cake but some would describe it as a sponge cake.
This cake can be made in a matter of minutes and the baking time is the longest time it takes to make this wonderfully soft and moist cake. If you like pumpkin pie, you will really like this cake.
This cake can be baked in a tube pan, bundt pan or in a sheet pan. If you make it in a bundt pan you will need to grease the pan well before putting the batter into the pan and baking. You don't want to overbake this cake.
This is another recipe that is easy to convert to the Egg Beater™ method for lowering cholesterol
When I make this cake in a bundt pan I normally just dust the top of the cake with powdered sugar through a lace patterned paper doilie. Sometimes I serve it with whipped cream, Dream Whip™ or Cool Whip™.
This cake is great for card club or to take to that covered dish dinner.
- 1 boxed yellow or white cake mix
- 1 can prepared pumpkin pie filling
- 3 eggs (3/4 cup Egg Beaters™)
Mix these 3 ingredients and beat until smooth. Pour into prepared pan and bake at 350° approximately 45 minutes or until cake tester comes out clean.
When my children were little, I would make two bundt cakes with this recipe and put them together to make a jack-o-lantern cake. It was such a treat for them and I would use a glass in the middle with an upside-down cupcake for the stem. It made such a special treat for them. Nordic now sells special pans to make this treat.