Duncan Hines moist chocolate cake made with pumpkin puree?


YES, yes and yes! That is correct. My sister April just found out about this amazing recipe to be able to replace eggs and oils that you usually use in cake mix. Well, she found this recipe that cuts the fat content WAY low!

You take the cake mix and combine it with 15 oz of pumpkin puree and put in a pan or a cupcake pan and baking time is as usual (on the cake box) and there you go. We tried this out last night and it was so AMAZING! We had frosting with it and he cake was so dense and sweet (almost brownie like) you didn’t really need the frosting. We decided it would be good with like a whipped cream frosting because of how sweet the cake becomes which once again reduces fat and calories tremendously! So, when we make this again i will be sure to make a video of it to kinda give you an idea! It’s so delicious! 😀


1 Duncan Hines Devil’s Food Cake Mix

1-15 oz Libby’s 100% Pure Pumpkin Puree

Just add food cake mix and one can of pumpkin puree. Mix and bake per cake recipe directions. Do not add water, oil or eggs.
Number of Servings: 12


  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.7
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 333.6 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 3.9 g
  • Protein: 3.2 g

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s