This post brought to you by Libby’s. All opinions are 100% mine.
When you think of cakes you see around Easter, what kind of cake comes to mind? Well, if you’re like me, carrot cake probably comes to mind. People seem to love carrot cake. Truthfully, I don’t care for it, so I don’t get it. There are plenty of other cakes to be had. I associate carrot dishes with spring and Easter the way some people associate pumpkin with fall, Halloween and Thanksgiving. I was guilty of thinking this way myself! But that actually isn’t the case! Pumpkin is a superfood. It’s extremely versatile and can be used in all sorts of dishes, drinks and recipes at any time of the year.
Noone can argue how colorful pumpkin is. Pumpkin gets its color from beta-carotene. Beta-carotene is a provitamin that is well known for its links to eye health and the prevention of coronary heart disease. Once in the body, beta-carotene converts to vitamin A. Something else about pumpkin that I didn’t know until recently is that it also adds some extra fiber to your diet. And what can help cut fat, sodium and calories when used as a substitute for other ingredients in recipes? Pumpkin Can.
I challenged myself to come up with a sweet Easter dessert using something different then your typical angel foods, white cakes, etc, etc. I knew I’d be using Libby’s Pumpkin but wasn’t sure what I would make. I thought it would take a while, but this came to mind surprisingly quickly. I didn’t tell anyone what was in the cake. I made them all taste it and then guess. Noone guessed there was pumpkin in the cake. They were all quite surprised that the cake was so moist and sweet. Here’s how I made it.
- 1x 15 oz can Libby’s Pure pumpkin (not the pumpkin pie filling)
- 1x 16.5 oz box yellow cake mix
- 1 cup chocolate chips
Preheat oven to 350 f.
Spray 9×9 pan with nonstick cooking spray.
In large mixing bowl, combine the cake mix (just the mix, no additional ingredients) and the can of pure pumpkin.
Mix well until smooth.
Add in chocolate chips and stir.
Pour mixture into pan.
Bake for 30-35 minutes, or until toothpick inserted comes out clean.
Serve as is, or let cool and ice. We really like it iced with my homemade chocolate whipped cream.
Do you know your pumpkins? Right now, if you go to the Pumpkin Can website and share your favorite #PumpkinCan fact via Twitter, Facebook and Pinterest you’ll be entered for a chance to win weekly prizes!
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