Here it is, your Thanksgiving dessert (to go along with the Pecan Pie Pudding, of course). It is so delicious and moist, you might consider this cake even if you don’t avoid gluten.
I used a gluten free cake mix for the ‘flour’ to make it simple and easy. Ignore the directions on the cake mix box and follow below.
Preheat oven to 250 degrees.
Ingredients:
1 gluten free cake mix
1 box of butterscotch pudding mix
1 can of pumpkin puree
4 eggs
1/3 cup of avocado oil (oil is automatically fodmap free)
1/4 cup water
2 teaspoons of pumpkin pie spice
Put all ingredients together in a bowl. Blend with an electric mixer until thoroughly mixed (just a couple of minutes)
Use a 9×13 pan (or whatever shape will work with the ingredients-I might try a bundt pan next time). Bake for 1 hr and 5-10 minutes at 250 degrees. Check 1 hr 5 minutes, stick a toothpick in the middle and if it comes out clean, take cake out of oven to cool. If the toothpick wasn’t clean, keep cake in for a few minutes and recheck.
Yay! Been looking for a Thanksgiving dessert. I’m curious – What is the significance of avocado oil, vs. other vegetable oil?
Great question. Canola oil and vegetable oil (corn or sunflower oil) are what are usually used in baking. and they certainly be used here and the cake will be the same and taste great. But these processed oils are not as good for you. They have a lot of pro-inflammatory o-6 fats, and the might have been heated during the pressing (to get the oil out of the food), which means they might have been oxidized. Whereas avocado is monounsaturated and good for you AND doesn’t have a taste like olive oil (which is also good but would taste weird in a cake)