1 Box light yellow cake mix
1 ts Cinnamon
1/2 ts Nutmeg
1/4 ts Cloves
1/4 ts Ginger
Filling:
30 lg Marshmallows
1/4 c Skim milk
1 cn Pumpkin
1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Salt
3 c Frozen light whipped topping
Thawed
Cake: Preheat oven to 350. Grease two Flan Pans and line centers with
Parchment Paper. Prepare cake according to package directions add cake
spices. Pour half of batter into each prepared Flan Pan. Bake 25-30
minutes or until done. Cool in pan for 10 minutes. Loosen cake from edge
of pan and turn out onto serving plate.
Allow to cool completely before removing Parchment Paper.
Filling: Place marshmallows with milk in 2-Quart Generation II Saucepan.
Melt marshmallows over low heat, stirring occasionally. Remove from heat.
Add pumpkin, spices and salt; stir to combine. Allow mixture to cool
completely. Fold in whipped topp ing. Fill each Flan Cake center with
pumpkin mixture. Chill before serving. Garnish with additional whipped
topping if desired.
Yields
12 Servings
