WebPumpkin Crunch Cake Serves 24 Ingredients: For the cake mix: 1 1/2 cups cassava flour 1/4 cup sweet rice flour (also called mochi rice flour) 1 cup monk fruit granulated sweetener 3 teaspoons baking powder …
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Web1 cup margarine, melted 1 (8 ounce) container frozen whipped topping, thawed Directions Preheat the oven to 350 degrees F …
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WebCan Pumpkin Puree, 1/2 C. Sugar, 1/2 C. Natural Sweetener, 2 Whole Large Eggs, 2 Large Egg Whites, and 4 Tsp. Pumpkin Pie Spice. Pour the mixture into the bottom of the prepared baking dish. …
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WebLine two 8 or 9 inch cake pans or a 9 x 13 inch cake pan with parchment paper and spray with cooking spray. In a medium bowl, beat all wet ingredients together. Mix the dry ingredients in a separate bowl …
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WebPumpkin Pie Spice Eggs Vanilla Extract Butter Pecans Instructions: Preheat the oven to 350 degrees. In a mixing bowl, beat together the pumpkin puree, heavy whipping cream, sugar substitute, …
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WebPreheat the oven to 350. Combine the first 7 ingredients and whisk until thoroughly combined. Pour into an 8 X 8 greased baking dish. Next, Mix the topping ingredients with a fork until crumbly. Spread over pumpkin crisp …
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WebPour into 9×13” pan lined with waxed paper. Pour 1 box cake mix (dry) over pumpkin mixture and pat nuts on cake mix. Spoon melted butter evenly over nuts. Bake at 350 degrees for 50-60 minutes. Invert onto tray and …
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