This cake is awesome warm with cool whip on top!
1 package (~18.25 ounce) yellow cake with pudding in the mix
1 cup solid pack canned pumpkin
3/4 cup eggbeaters
1/2 cup water
1/4 cup fat free sour cream
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground nutmeg
3/4 teaspoon ground ginger
Preheat oven to 350°.
Mix cake mix, pumpkin, Egg Beaters, water, sour cream, cinnamon, nutmeg and ginger with mixer at low speed until moistened.
Beat at high speed for 2 minutes.
Pour batter into greased 13 x 9 x 2 -inch baking pan.
Bake for 30 to 40 minutes or until toothpick inserted comes out clean. Cool in pan on wire rack.
Cut into squares to serve. Top with cool whip and cinnamon if desired!
