Easy Pumpkin Cake Recipe With Canned Pumpkin

Pumpkin is a good source of both soluble and insoluble fiber. Here’s an easy pumpkin cake recipe using canned pumpkin; the first is a low-fat version that takes a little more time to make.  The second pumpkin cake recipe uses convenient ingredients and is sure to become one of your family’s favorite easy desserts. Be sure to add both recipes to your favorite pumpkin recipes file!

Easy Pumpkin Cake Recipe With Canned Pumpkin: Low-Fat Version

Ingredients:

1 1/2 cups granulated sugar
1 cup whole-wheat flour
1 cup all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
4 eggs
1 can (14 ounce/398 mL) of pumpkin puree OR 2 cups fresh cooked pumpkin
1/2 cup vegetable oil
1 cup bran cereal (all-bran works well)
1 cup raisins OR dried cranberries

Method:
Preheat oven to 350 degrees F. Grease a 13 x 9 inch baking pan.
Combine all dry ingredients (sugar, flours, baking powder, baking soda, salt and spices)
in a large bowl.  In a smaller bowl, beat eggs, pumpkin, oil and cereal together then
fold in flour mixture, stirring with a fork until it is just combined (do not over-mix
or the cake will have a tough texture.) Stir in raisins.  Pour carefully into the
baking pan.  Bake for about 40 minutes or until a knife or toothpick comes out clean.
Cool completely on a baking rack.  Serve as is, or with a cream cheese frosting. Yum!
This cake freezes very well, and this pumpkin cake recipe can easily become pumpkin
cupcakes – use two muffin pans and reduce baking time to about 20 minutes.

Numbers Per Serving: 24 servings, 135 calories, 2 grams fiber, 4 grams fat, 23 grams carbs, 2 grams protein.

Easy Pumpkin Cake Recipe With Canned Pumpkin and Cake Mix

Ingredients:

1 28 ounce can of pure pumpkin (not pumpkin pie filling)

1 large can of evaporated milk
2 tsp cinnamon
3 eggs
1 cup granulated white sugar
1 tsp salt
1 package of white or yellow cake mix
1 cup chopped nuts (walnuts work well)
1 cup melted butter or margarine

Method:
Mix pumpkin, milk, cinnamon, eggs, sugar and salt together until completely blended. Pour into a greased 9 x 13 cake pan.  Sprinkle package of dry cake mix over the uncooked batter, then sprinkle chopped nuts on top of that. Pour melted butter over all of it.  Bake for about 50 minutes at 350 degrees.
This cake can be made ahead, and is delicious with vanilla ice cream or whipped cream. It is also an easy recipe to make with kids.