These savory ground chicken burgers are a fantastic beef substitute that will keep you cooking all through the warmer months. Add cheese or BBQ sauce for a kick.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 35 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 12 |
| Yield: | 1 9-inch layer cake |
Ingredients
- 1 (15.25 ounce) package yellow cake mix
- 1 cup pumpkin puree
- 1 cup water
- 3 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 2 cups powdered sugar
- ½ cup unsalted butter, softened
- 1 (8 ounce) package Neufchatel cheese, softened
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch cake pans.
- Combine cake mix, pumpkin puree, water, eggs, cinnamon, nutmeg, and ginger in a bowl; beat with an electric mixer until well incorporated. Pour batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
- Meanwhile, combine powdered sugar, butter, Neufchatel cheese, vanilla extract, and cinnamon in a bowl; beat with a hand mixer until smooth. Fill and frost the cooled cake.
Nutrition Facts
| Calories | 381 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 2 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 331 mg |
| Sugars | 37 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve been making this cake for years…but not the frosting…so I decided to try it. It was a creamy, delicious addition to the cake. With very little effort the cake was turned into a festive dessert.
Love love love!! My family and I loved it… lots of sugary sweetness! I’ll definitely make it again