|Pumpkin, Butternut, & Squash|
|by Elsa Petersen-Schepelern|
Pumpkins and squash are some of the most versatile, delicious ingredients of all. Traditionally used for soups and flavored breads, they are also ...
Tip: Try pumpkin substitute cakes for more results.
1 - 10 of 19 for using pumpkin substitute cakes
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Combine all ingredients ... a greased 9x13-inch cake pan at 350°F ... individual pieces or entire cake, however you prefer. Serve dessert cold and enjoy!!
Preheat oven to ... spray paper. MAKE CAKE: Beat eggs, sugar, pumpkin pie spice, zest, ... extract mix. Use to fill cake. Dust with confectioners' sugar.
In a mixing ... yolks, diet butter, pumpkin, brown sugar, sugar substitute, and spice. ... form. Fold the cake batter gently into ... to cool. 16 servings.
Mix 3 eggs ... Beat well. Add pumpkin spice or nutmeg. ... 9"x13" well greased cake pan. Pour package ... Especially good around Halloween and Thanksgiving.
Measure out 1 cup cake mix and set ... a bowl combine pumpkin with egg substitute, 1 1/4 ... hour and 30 minutes or until a knife inserted comes out clean.
Grease bottom of ... 1/2 cup dry cake mix. In large ... 1/4 oz. egg substitute. Beat until ... bars, garnish with almond slices, store in refrigerator.
Mix the first ... dish. Sprinkle dry cake mix over top. ... over then sprinkle pecans over. Bake at 350°F for 1 hour. Serve with Cool Whip, hot or cold.
Preheat oven to ... an 8-inch square cake pan with vegetable ... vanilla and egg substitute. Stir well ... serving contains 260 calories and 8 grams fat.)
Beat together the oil, sugar and eggs. Add the rest of ingredients and also 3 cubed fresh apples and 1/2 cup pecans which have been chopped. Bake at ...
Preheat oven to ... 8 inch square cake pan with vegetable ... vanilla, and egg substitute. Stir to ... evenly into prepared pan. Bake 35-40 minutes. Serves 9.
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