I know I am not the first to share this trick. If you take any of your favorite cake mixes and instead of adding the usual, butter or oil and eggs. You add one can of pumpkin puree.
What you need:
Your favorite cake mix. I used gingerbread cake mix
1 can of pumpkin puree
Bake to the directions on the cake mix box. You can make cake, cupcakes or brownies even! By doing this you are cutting back on calories, cutting out saturated fat ( that’s the bad fat, the fat that increases cholesterol, increases your butt size and increases your chances for a heart attack). The pumpkin puree adds moisture without the strong pumpkin taste.
My Greek yogurt frosting:
6 oz. of Non-Fat Greek Yogurt
2 tbsp orange juice
1 teaspoon of vanilla
Spread on your slice of Gingerbread pumpkin cake or whatever cake you make!