Light and Refreshing Pumpkin Cake


1 yellow cake mix

16 oz. canned pumpkin

1 small box instant vanilla pudding

2 eggs

1 c. water

1 tsp. ginger

1/2 tsp. cloves


1 pint whipping cream

8 oz. cool whip

1/2 c. brown sugar

For cake, beat all ingredients together for 4 minutes. Pour onto greased jellyroll pan and bake at 350 degrees for 20-25 minutes until toothpick comes out clean.

Cool Cake.


Beat cream until stiff – not butter. Fold in brown sugar and stir in cool whip. Spread onto cake and sprinkle with nutmeg. Chill 1-2 hours. Serve cold.


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