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"Unrolled" Pumpkin Cake

40 Min(s)
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1 serving
Original recipe yields 1 serving
1 package yellow cake mix
1 can (15 ounces) pumpkin, divided
½ cup water
½ cup unsweetened applesauce
1 ½ tsp. pumpkin spice, divided
1 ½ tsp. cinnamon, divided
1 tablespoon vanilla
1 tub (8 ounces)fatfree whipped topping
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Let's Make It
1
1. Preheat oven to 350 degrees. Grease round cake pans with cooking spray.
2
2. Beat cake mix, 1 cup of pumpkin, water, applesauce, vanilla, 1 tsp. of pumpkin spice, and 1 tsp. of cinnamon in a large bowl with electric mixer.
3
3. Pour evenly into both pans and bake for 22 to 24 minutes (or until toothpick is clean).
4
4. Cool cakes.
5
5. Mix remaining pumpkin, 1/2 tsp. of cinnamon and 1/2 tsp. of pumpkin spice into whipped topping.
6
6. Place one cake onto platter and frost top of cake with half of whipped topping mixture. Place second cake on top and frost the rest of the cake with remaining mixture.
7
7. Enjoy! Refrigerate leftovers.
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