Pumpkin Cake with Little Ghosts
If 35 cents per serving falls in your budget, Pumpkin Cake with Little Ghosts might be a spectacular dairy free recipe to try. This recipe makes 30 servings with 169 calories, 3g of protein, and 7g of fat each. From preparation to the plate, this recipe takes roughly 30 minutes. A mixture of allspice, baking powder, pecans, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
Preheat oven to 350F. Grease and flour a 10-inch Bundt pan.
Combine first 9 ingredients. In a separate bowl, beat eggs with an electric mixer at medium speed until foamy.
Add pumpkin, oil and cereal, beating until combined.
Add in dry ingredients, beating until moistened.
Stir in chocolate chips and pecans.
Pour batter into prepared pan.
Bake cake for 1 hour or until a toothpick stuck into center of cake comes out clean.
Let cool in pan on a wire rack for 15 minutes.
Drizzle Simple Chocolate Gananche over top of cake. Arrange Little Ghosts around center of cake.