Ingredients
- 1/3 cup water
- 1 (15 oz) can pumpkin
- 2 eggs
- 1 tbsp vanilla extract
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 box yellow cake mix
- 1 tsp baking soda
- 1/2 cup brown sugar
- 1/2 cup flour
- 4 tbsp melted butter
Recipe Description
Over the weekend, with my mom being in town, I decided to whip up this pumpkin cake for breakfast. The kids got quite excited to hear me say “cake for breakfast”. This took no time to whip up and we ended up with enough leftovers for the next morning as well. Both my mom and I agreed, this would be the perfect cake to make when having company over, or having coffee with friends. The cake is quite moist and light tasting, so it doesn’t leave you feeling too full. With the Fall season here, definitely try this, you’ll love it!!
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