Pumpkin-Rasberry Tea Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 Box Betty Crocker Cake Mix1 C Pumpkin puree (fresh!!!)1/3 C Rasberries (fresh or frozen)1 egg3/4 C water
Spray cake pan (I like to use the fluted tube) with cooking spray. Pour dry cake mix into bowl, add water and pumpkin, mix thoroughly.
Pour half the mix into cake pan. Add rasberries.Pour the rest of the cake mix over the rasberries.
Bake at 350 for at least 60 minutes.
Let cool and cut into 12 servings.
Serving Size: 12 servings
Pour half the mix into cake pan. Add rasberries.Pour the rest of the cake mix over the rasberries.
Bake at 350 for at least 60 minutes.
Let cool and cut into 12 servings.
Serving Size: 12 servings
Nutritional Info Amount Per Serving
- Calories: 145.2
- Total Fat: 1.7 g
- Cholesterol: 15.4 mg
- Sodium: 312.6 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 1.3 g
- Protein: 1.6 g
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