Gluten-Free Pumpkin-Spice Cake
Servings and Ingredients
|1 packet(s)||gluten-free spice cake mix|
|3||large omega-enriched eggs|
|3 tbsp.||milled flax seed|
|½ c.||canola oil|
|1 c.||Libby's 100% pure pumpkin or Farmer's Market organic pumpkin|
|1||tub Betty Crocker Rich & Creamy cream cheese frosting or whipped cream cheese frosting|
|⅓ c.||chopped walnuts, optional|
- Preheat oven to 350 degrees. Grease and flour 9-by-13-inch pan.
- Combine cake mix, eggs, flax seed, oil and pumpkin in large bowl. Beat at medium speed with electric mixer for 2 minutes. Add walnuts, if desired. Pour into prepared pan.
- Bake 36 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
- Frost cake with cream cheese frosting.
230 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 25mg
- Sodium: 220mg
- Total Carbohydrates: 36g
- Protein: 2g
Vitamin A 30%