Betty Crocker came out with a yellow cake mix that isn't all that good by itself. In the past, I would make a pumpkin cake/cupcake with the regular cake mix and thought I would see how it turned out with the Gluten Free one. Not bad - even Cole was okay with it. If you want to try it out, here it is:
1 box of yellow cake mix (gluten free)
1 cup pumpkin (not the pumpkin pie mix)
1/2 cup water
1/3 cup veggie oil
4 eggs
1 1/2 tsp pumpkin pie spice
1 container of betty croker cream cheese frosting (I am sure any brand will do)
1. heat oven to 350 (325 for dark or nonstick pan). place paper cups in the muffin pans
2. in large bowl, beat cake mix, pumpkin, water, oil, eggs, and pumpkin pie spice w/ electric mixer on low for 30 seconds. beat on medium speed 2 mins, scraping bowl occasionally. put into muffin pan (I use a cake pan)
3. bake 20 to 25 mins or until toothpick comes out clean. cool completely 30 mins
5. frost and grub on em!
Cole tried this and liked! So, a good way to take a mediocure gluten free cake mix and turn it into something a lot better. I did notice that it doesn't rise as high as the "normal" mix. so don't sweat that!
Enjoy!
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