Diabetes

This made an absolutely delicious cake!  I was inspired by someone on TV who made a chocolate cake with a can of pumpkin and a chocolate cake mix.

1    Pillsbury Reduced Sugar Classic Yellow Cake Mix

1    Can Pumpkin (I used Libby's)  15 oz size

2     Tablespoons real butter softened

1     Teaspoon Ground Cinnamon

1/8  Teaspoon Ground Cloves

1/8  Teaspoon Ground Ginger

Put all ingredients in mixing bowl, and mix until everything is evenly mixed.  The batter is rather stiff, but that's OK.

Pour batter into your selection of cake pan which has been sprayed with Pam for baking.

I baked mine in a Bundt pan, it took about 40 minutes at 350* until the cake was done in my oven.

And no, you don't add water, oil or eggs.  I served mine plain, but for a special occasion a swirl of Reddi Wip or other whipped topping could be used.

I made the cake tonight and I had a small problem. When I went to the store today to get the cake mix I also purchased a small can of pumpkin. When I got home and put the cake mix in the bowl it looked like a lot of mix and so I added in a large can of pumpkin and that is where the problem began. I had a huge debate as to which size can of pumpkin to use and ultimatley chose the wrong one. I baked the cake almost an hour in my convection oven and still I have moist dough at the bottom. It does taste good but it is sitting like a lump in the bottom of my stomach. Now what do I do with the rest of this cake because I don't want to throw it out. I am sthinking of making a bread pudding with it.

So for anyone else making this recipe use the small (I think 14 oz can of pumpkin and it should work well.

Oops!  I didn't think about different size cans of pumpkin; our store only had one size.  I considered it a 'regular' size; that can and its label are long gone in the trash.  It was probably a 14 or 15 oz. can though.

Mary Frances, a bread pudding might be the answer.  Or, slice and toast it?