This is one of my favorite microwave recipes. It looks and tastes wonderful. Since microwave cooking is less likely to brown than conventional baking, I find it necessary to use a little trickery to keep my cakes from looking like a lilly-white girl on her first tanning day at the beach. It is important to use a cake mix that is darker in color even before it is cooked. This will keep the finished product from looking raw.
Try it for your Thanksgiving Dinner. It's easy to make and easy to transport. Your family will love it.
Pumpkin Pudding Cake
1 pkg. spice cake mix
4 eggs
1/2 cup oil
2 teaspoons pumpkin pie spice
1 small pkg. butterscotch instant pudding mix
1/2 cup water
1 cup canned pumpkin
Combine all ingredients and mix with mixer for 3 minutes on medium speed. Pour into greased (or sprayed) microwave bundt or tube pan. Bake on 70% Power for 12 minutes. Raise to Full Power and cook for 4-5 minutes, or until springy when touched, and dry looking on top. Let cool 10 minutes in pan which has been turned upside down on cake plate before removing from pan.
Yum, delicious and easy! Hope you enjoy it. Have a happy and safe holiday season.
Want to make your life easier and lots more fun? Learn to de-stress, relax and have more leisure time! Click on the following link, [http://www.365daysofleisure.com], to register to receive our Free Newsletter loaded with great ideas on camping, hobbies, cooking, children, books, sports, mountain biking, golf, and lots more.
ไม่มีความคิดเห็น:
แสดงความคิดเห็น