S' StoryThis is a great cake! It's potluck tested and approved and a real keeper. Perfect for a fall dinner dessert, great for a Thanksgiving or Christmas dessert too! This can be made into large muffins or cupcakes as well.
yellow cake mix
15 ounce pumpkin puree (canned)
1Preheat to 375F
2Grease and flour your baking pans. I use a bundt pan and a spray on baking product
3In a large bowl mix in first 5 ingredients to the cake mix. Make a well in the center
4In the well put the pumpkin, oil and eggs, beat on low till blended then on high for 4 min.
5Stir in pecans and raisins
6Pour into prepared pans Bake 50 min or until toothpick comes out clean.
7Frost with cream cheese frosting.
About this Recipe
Patsy G lovetocookpatsy - Feb 22, 2013
I would make this but substitute sweet potatoes for the pumpkin,sounds delicious,my family prefers potatoes.