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  • Lite Pumpkin Cake

    0 votes
    Lite Pumpkin Cake
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 pkg. carrot cake mix
    • 4 large eggs
    • 1 1/2 c. cooked pumpkin
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • 1/4 c. water
    • 1 env. whipped topping mix
    • Frosting (see below)
    • 1 pkg. carrot cake mix
    • 4 large eggs (1 c. Egg Beaters)
    • 1 1/2 c. cooked pumpkin
    • 1 teaspoon cinnamon
    • 1/4 teaspoon nutmeg
    • Use a little more for spicy taste
    • 1/4 c. water
    • 1 env. whipped topping mix
    • 1 T butter
    • 2 T Grand Marnier (or possibly orange juice)
    • 1 c. confectioners' sugar

    Directions

    1. Preheat oven to 350 degrees. Grease and flour 12 cup tube pan (Bundt or possibly angel).Put together cake mix, 2 large eggs, pumpkin and spices; mix at low speed till moist then at medium speed for 2 min. Add in remaining large eggs, water and topping mix; beat at low speed till moist, then at medium speed for 3 min.
    2. Pour batter evenly into pan. Bake 45-55 min. Cool 15 min. Loosen edges of cake, turn onto platter. Cool completely; drizzle with frosting.
    3. Makes 10-12 servings.
    4. Put together 1/4 cup melted butter, 2 tbsp coffee-flavored liqueur or possibly 1/2 tsp freeze-dry coffee dissolved in 1 1/2 tbsp hot water and sufficient sifted confectioners' sugar (about 1 1/2 cups) to give glaze consistency.

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