Mom's chocolate swirl pumpkin bundt cake To make mom's eggless, chocolate swirl pumpkin bundt cake, you'll need one Betty Crocker chocolate swirl boxed cake mix and only three other ingredients. For her recipe, mom substituted pumpkin for the eggs. Mom's cake looks amazing, and it turns out super moist, without adding eggs! Ingredients: 1 Betty Crocker chocolate swirl cake mix 1 cup water ½ cup of cooking oil 1-15-ounce can of pumpkin Instructions: Preheat your oven to 350 degrees F. Prepare a bundt pan, by greasing it, then lightly dust it with flour. Shake any excess flour out of your bundt pan. In a mixing bowl, add your cake mix, cooking oil, water, and pumpkin. Mix at low speed with a mixer for thirty seconds; then bump the speed up to medium. Mix for about three minutes. If mixing by hand, stir for several minutes until your cake batter is well incorporated, and the batter is smooth. Remove eight to ten tablespoons of the cake batter and transfer it to a smaller ...
Join Gin Lee, the Deep South Cook, as she guides you through the art of creating authentic Southern cuisine. From traditional dishes to decadent desserts like cakes, cookies, and pies, Gin Lee will teach you the secrets of candy making and holiday-themed recipes. And because pets are family too, she'll even share some special recipes for your furry friends. But the culinary journey doesn't stop there. Gin Lee will also delve into the world of gardening, offering helpful gardening tips too.