Pumpkin Cake in a Cone
Pumpkin cake made in an ice cream cone is one of the most creative favorites—and hiding in the cone is a vast amount of beta-carotene-cancer-fighters—the pumpkin!
INGREDIENTS | SERVES 18
- 1 package prepared carrot-cake mix
- 1 cup canned solid pumpkin
- 3 eggs
- 1/3 cup canola oil
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 18 cake cones
- 2/3 cup confectioners’ sugar
- 1/4 cup canned solid pumpkin
- 3/4 teaspoon vanilla extract
- 1 (8-ounce) package low-fat cream cheese
Preheat oven to 350°F.
In a large mixing bowl, combine the carrot cake mix, pumpkin, eggs, oil, water, vanilla extract, brown sugar, and cinnamon. Beat with an electric mixer for 2 to 3 minutes, until well blended.
Line up cake cones, and spoon batter among the 18 cones, filling about 2/3 to 3/4 full.
Bake in the oven for 25 to 30 minutes, until toothpick comes out dry. Cool on a wire rack.
To prepare icing, mix together confectioners’ sugar, 1/4 cup pumpkin, vanilla extract, and cream cheese. Beat with electric mixer, until frosting is smooth. Spread each cone with frosting.
A Versatile Vegetable
Pumpkin might not be the first vegetable you would think to introduce to your children. Maybe it should be! In a soup, a pie, a hot casserole, or even a shake, pumpkin is one of the healthiest vegetables around. An incredible source of antioxidants, potassium (remember the muscle builders), and much-needed vitamins, being that bright orange color makes it a very special vegetable. The red, yellow, and orange vegetables are packed with nutrition power.