Pumpkin Pudding Cake

Wow. This not-so-sweet dessert is like a cross between pumpkin pie, pudding, and soufflé. The flavor of pumpkin and spices combine so well with the buttery goodness of the cake mix—I think you might even like this light treat as much as I do.

Ingredients:

2 eggs, separated—whites in one mixing bowl, yolks in another

1 (15 ounce) can pumpkin puree

1 cup milk

2 Tablespoons butter, melted

1 teaspoon vanilla

1 cup cake mix (I used Duncan Hines® Butter Golden cake mix)

2 teaspoons cinnamon

1 teaspoon ground ginger

¼ teaspoon allspice

¼ teaspoon cloves

¼ teaspoon ground nutmeg

Whipped cream for topping

Directions: Preheat oven to 350 degrees F. Spray a casserole or deep pie dish (mine is a 9 inch plate, 2 inches deep) with cooking spray and set aside.

In a large mixing bowl, whisk together the egg yolks, pumpkin puree, milk, melted butter, vanilla, cake mix and the spices.

Whip the egg whites until soft peaks form and then fold them into the pumpkin mixture.

Pour the batter into the prepared pan and bake for 45 minutes, or until the top appears dry (the middle will still jiggle). Let cool for 15 minutes and then spoon out into individual bowls. Top with whipped cream