February 17, 2012

Yellow Cake (with Pumpkin)

We love this easy recipe that makes a store-bought birthday cake mix just a little better for you. It’s from Deceptively Delicious. Serve with your favorite frosting - I use a homemade cream cheese one. In the book it wrongly states that you need only one cake pan—you need two. Please reference the recipe below instead. My apologies for this egregious mistake.

Prep time: 5 minutes
Total time: 30 minutes
Makes a 9-inch layer cake

Ingredients:
Nonstick cooking spray
1 (18-ounce) box yellow cake mix (any brand)
1 cup canned pumpkin puree
1/4 cup water
2 tablespoons vegetable oil
2 large eggs
1 large egg white
6 ounces nonfat lemon, banana, or vanilla yogurt

Directions:
1. Preheat the oven to 350°F. Coat two 9-inch round cake pans with cooking spray and flour lightly.

2. In a large mixing bowl or the bowl of an electric mixer, combine the cake mix, pumpkin puree, water, oil, eggs, egg white, and yogurt. Beat until smooth, 1 to 2 minutes.

3. Dividing evenly, pour the batter into the cake pans and bake until a toothpick inserted into the cake comes out clean, about 20 minutes.

Variation:
Devil’s Food Cake:
Substitute a box of devil’s food cake mix for the yellow cake mix, and beat with 1 cup pumpkin puree, 1/4 cup water, 2 tablespoons canola or vegetable oil, 2 large eggs,1 large egg white, and 3/4 cup plain yogurt (preferably Greek). Bake as above.

Posted by Jessica Seinfeld
Category: Delicious Recipes