1 15 oz box of gluten free cake and cookie mix
2/3 cup 100% pure pumpkin (the can says Libby’s 100% pure & gluten free)
1 tea-gluten free vanilla
1/2-tea ground cloves
1/2-tea ground ginger
1/2-tea ground nutmeg
1 tea cinnamon
1/4 tea salt
1/4 cup veg oil
1/4 cup milk
Bake in an 8 x 10 pan at 350 degrees for 28 minutess. Grease pan and line bottom with parchment paper and grease parchments paper. Let cake cool for ten minutes before moving to a cooling rack.
Serving suggestion: sprinkle with powered sugar or cream cheese frosting. I cut it into little squares to serve.
Frosting: 8 oz cream cheese, 1 cup powered sugar, 6 tea butter, and 1 tea vanilla extract. Let all ingredients sit at room temp still soft then combine till smooth.
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