Semi-Homemade Gluten and Corn-free Pumpkin Spice Cake
Who says you can’t get festive without all the artificial ingredients? I love pumpkin in just about any form, so in honor of harvest season I decided to get a little experimental on a traditional favorite: spice cake. This recipe is fast and easy. And if you are stocked up on Miss Roben’s cake-like-doughnut mix and corn-free powdered sugar, you may be able to whip it up tonight. It takes just five minutes to prepare and nearly an hour to bake. Of course this spice cake is also suitable for the Feingold diet, but it does contain milk as one of its main ingredients.
Ingredients:
3 cups Miss Roben’s cake-like doughnut mix
1 (15 oz) can of Trader Joe’s organic pumpkin (or another variety on hand)
2 eggs
1 1/4 cups milk
1 tsp pumpkin pie spice
1 tsp cinnamon
Directions:
Pour the doughnut mix into a large bowl. Add the spices and mix. In a separate bowl mix the eggs and milk. Pour mixture into dry ingredients and stir. Add the can of pumpkin puree. Mix all ingredients well. Oil (or grease) an 8 inch round cake pan and lightly flour only its bottom. The cake mix should fill about 3/4 of the cake pan. Place it in a preheated oven at 350 degrees Fahrenheit. Bake for 55 minutes or until a toothpick comes out of the center clean. Cool on a wired rack at least 30 minutes to help the cake set. I took a knife and very gently scored the rim of the pan to make sure the cake would fall out evenly when I turned it over. To decorate, choose a doily or design a pattern such as the jack-o-lantern I drew and cut out. Place the design on top of the cake and sift your powdered sugar until there is adequate even coverage. Then slice and enjoy!
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