"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Autumn Gold Pumpkin Cake Recipe

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This recipe for Autumn Gold Pumpkin Cake, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marian Galbraith
Added: Friday, May 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 Betty Crocker Light Yellow Cake Mix
3 egg whites
1 c. canned pumpkin
1 c. orange juice
1/2 c. fat free sour cream
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ground ginger
1 tsp. ground cloves
1/4 tsp. nutmeg
GLAZE:
1 1/4 c. powdered sugar
1 tsp. vanilla

Directions:
Directions:
Preheat Oven to 350. Cake: Mix together all the cake ingredients for 2 minutes. Pour into a bundt pan coated with baking Pam. Cook as per cake box directions. Glaze: Mix together the powdered sugar and vanilla. Add water, one tablespoon at a time, to get a runny consistency. Drizzle over the warm cake.

Number Of Servings:
Number Of Servings:
Serves 12, 4 pts per serving
Personal Notes:
Personal Notes:
This is a Weight Watchers recipe!

 

 

 

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