One dry cake mix
(Marlene used chocolate, but I used carrot cake.)
One can of pumpkin. (The smaller one, 15 oz. or whatever it is.)
Mix together and spread into a 9x13 pan. Marlene warned us that
it doesn't settle into the pan, so spread it evenly. She was right.
Bake at 350º for 25 minutes. Give or take.
Now, while it's baking, do you know how much fat there is in a serving of pumpkin? None. Sodium? None. Cholesterol? None. Sugar? 4 grams. Fiber? Lots! Vitamin A? About a week's worth.
Check after 25 minutes to see if it's done. It will be dense and moist and absolutely yummy! Frost if desired. I used cream cheese frosting. (From a can--obviously--why ruin something perfectly simple?) It's heavenly. I'm calling it
You're welcome. But you should really go thank Marlene.
UPDATED: You can make any cake mix this way, BUT...I made chocolate this way and wouldn't do it again. Marlene would. Someone else made a yellow cake this way and promised me she couldn't taste the pumpkin. You may or may not be able to. But with carrot cake, YUMMMMM!!! I promise. Spice cake too.