3-ingredient marshmallow pumpkin cake
PREP TIME 5 minutes
COOK TIME 30 minutes
SERVINGS 16 Slices
Ingredients
1 (16.25 ounce) package white cake mix
15 ounces (about 1-½ cups) pumpkin pie mix
1 cup marshmallow cream (Marshmallow Fluff)
Directions
Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake round with butter or baking spray, or line the bottom with parchment paper. Set aside.
In the bowl of a stand mixer, combine the cake mix and pumpkin pie mix. Use the whisk attachment to whisk the batter until the mixture is light and fluffy. Alternatively, you can combine the mixture using an electric hand mixer, or mix by hand using a standard whisk.
Pour the batter into the prepared pan, smoothing out the top with a silicone spatula.
Bake for 25 to 30 minutes on the middle rack until the internal temperature reaches 205 to 210 degrees. If you don't have an instant-read thermometer, insert a knife into the middle of the cake. It should come out clean when the cake is finished.
Allow the cake to cool for 10 minutes in the pan. Run a butter knife along the outside of the pan to release the edges. Flip the cake out onto a plate before transferring it to a cooling rack. Let it cool completely before frosting.
Just before frosting, use a whisk to whip the marshmallow cream with 1 tablespoon of warm water to thin it to a spreadable consistency. Spread the marshmallow frosting over top of the cake, allowing some to drip down the sides. You'll have enough frosting to fully frost the sides, if you wish.
Store the cake on the counter for up to four days, covering it with plastic wrap or a cake keeper.
Read More: https://www.mashed.com/268453/3-ingredient-marshmallow-pumpkin-cake/?utm_campaign=clip
= new reply since forum marked as read
I can’t find canned pumpkin anywhere. 
Now we know what Trump is using for makeup.
