I tried the pumpkin and cake mix and my kids love it! I used a Duncan
Hines spice cake mix (wheat was the only allergen listed), 15 ounce can
of pumpkin and I added 2 TBS of sour cream (Paula Dean would be proud)
and mixed it up in my mixer for about 2 minutes. I cooked them in the
Williams-Sonoma bug cake pan and they came out firm, moist and cute.
Thank you for the EASY (and more importantly EGGLESS, peanutless,
nutless, shellfishless, soyless) cake recipe!
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