Now to the spice cake!
I really love playing with this recipe! I've made Chocolate Pumpkin Muffins and Pumpkin Chocolate Chip Muffins using canned pumpkin puree or pumpkin pie filling. This time I tried the spice cake mix and it was delicious. I think the cinnamon and sugar topping makes it extra special.
Low-Fat Pumpkin Spice Cake
1 Spice Cake Mix
1 (15 oz) Can Pure Pumpkin Puree (not pumpkin pie filling)
Lite Cool Whip
Cinnamon and Sugar to sprinkle
Pre-heat oven to 350 degrees. Spray 9 x 13 cake pan with non stick spray and put aside.
Combine cake mix, pumpkin puree and egg in a bowl and mix until fully combined. Pour mixture into prepared cake pan and smooth out with a knife or bottom of a spoon. Place in oven and cook according to package diretions.
Frost cake when completely cooled with Cool Whip and sprinkle with cinnamon and sugar mixture before serving. Can also frost individual slices of cake with Cool Whip if you don't want to frost the whole cake.