Loyal reader Krista told me awhile back that she makes cake from a mix using pumpkin instead of the usual eggs and oil you are supposed to add. If you are a regular reader, you will know how much I LOVE pumpkin, so I jumped at the chance to try it out in a new and simple way. Basically, you combine a 15-ounce can of pumpkin with a box of cake mix, then follow the baking directions on the box. I did this with gluten-free vanilla cake mix, added a little nutmeg and cinnamon, and iced it with some dairy-free frosting (with almond milk instead of soy milk). Mmm... I ate a piece (Yes, even though I am not supposed to eat sugar. Then I took a nap. The sacrifices I must make for this blog!) Then left the remainder at home alone with my burly Alaskan husband. It was gone the next time I checked.
Have trouble finding cake mix? 1-2-3 Gluten Free will ship a variety of cake mixes that are friendly to all kinds of allergies. (They don't pay me to say that. They just make good cake mix.)
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