Here is the other eggless cake recipe and this one is extra sneaky with a whole can of pumpkin 
that you can NOT taste in the cake! I'm so impressed with this recipe because of it's rich texture! It's wonderful to sneak squash into kids, bring to a party when you're on a diet, or camping when you don't have eggs! 1 box devils food cake mix
1 14 oz can pumpkin or half of a 28 
oz can (can NOT be pumpkin pie filling)
oz can (can NOT be pumpkin pie filling)Mix the above together till well blended. (it's a little dry to mix at first but keep mixing. If needed you can add a bit of water but I haven't needed to)
Bake in cake pans or as cupcakes @ 350 for approx. 35 min. or until centers are done. 
Variations:
~ mix in 1/2 cup of your favorite nuts
~ mix in 1/2 cup chocolate chips
~ top with frosting
~ top with whipped cream
~ top with whipped cream and sliced strawberries
~ serve hot with vanilla ice c
ream
ream~ bake in a 9x13 with chocolate chips mixed in as a brownie
THANKS to my two friends who told me about this recipe and the one below!
5 comments:
Very sneaky! How did you get your frosting to look so professional looking?
I used a whipped cream squirt can! =0)
I should add that the weight watchers points on this is 1 pt for a cupcake!
I like this idea. We grew some baking pumpkins, so I have some extra pureed pumpkin in the freezer. I might try this soon.
These turned out great. I did add a little bit of water....just because I was so worried about the thickness. We made them as cupcakes and they were so moist. And you really cannot tell that there is pumpkin in them.
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