Pumpkin Sheet Cake with Cream Cheese Frosting 16oz can pumpkin 2 C sugar 1 C veg oil 4 eggs beaten 2 C flour 2 t soda 2 t cinnamon 1/4 t nutmeg 1/2 t salt In bowl beat pumpkin sugar & oil. Add eggs mix well. Combine dry ing add to pumpkin mixture blend well. Pour into greased 10×15pan. Bake 25-35min 350*. Cool completely frost w/icing.
Pumpkin Cream Cheese Cake Balls. Pillsbury Perfectly Pumpkin Cake mix. Just follow the instructions on the box, and once baked crumble cake in a large bowl and mix with about 1/2-3/4 of the jar of frosting. Roll into balls and coat with vanilla almond bark. If you want to make them look fancier, sprinkle with crumbled graham crack crumbs.
Sangria Punch – There's nothing like sangria to add a refreshing chill to the summer heat. This fruity cranberry-citrus punch has no alcohol and is made with COUNTRY TIME Lemonade, so it's the perfect family-friendly drink recipe. Ready in minutes, your guests will savor every sip.
3 INGREDIENT PUMPKIN CAKE. Use sugar free yellow cake mix instead of Spice Cake, a 15 oz can pumpkin (1 3/4 cups), and a couple eggs. You don't really need the eggs, but it does enhance the texture somewhat. You could add some pumpkin pie spice if you want, too. Mix cinnamon with a sugar free cream cheese icing recipe to top. Pretty easy and tasty!
pumkin cake (only 2 ingredients) 1 box cake mix (Vanilla, Chocolate, Spice, Buttered Pecan, or Carrot) 1 (15 oz) can pure pumpkin 1 teaspoon pumpkin pie spice (optional) 1 teaspoon cinnamon (optional) 1 teaspoon vanilla extract (optional) Instructions Preheat oven to 350 degrees. Combine all ingredients and mix well with a hand mixer. Spoon batter into a well greased pan or scoop into paper-lined muffin tins. Bake at 350 degrees for 20 to 30 minutes