Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, cake, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, pumpkin frosting, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, sweet broccoli, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
This will be one of the most unique cakes you’ll ever make.
I’ve experimented with plenty of strange flavor combinations in my day. Some of these combos tasted great while others completed bombed. I’m happy to report that this cake recipe is not a bomber at all!
Do you know what this cake has in it? Broccoli. Stay with me, now! I know you must be thinking how gross that sounds but I assure you that this cake turns out great. Plus, it’s covered in pumpkin-vanilla frosting. Yum!
If you’d like to surprise everyone at Thanksgiving dinner with an amazing dessert that will surely knock their socks off then this is the recipe for you. I wouldn’t tell anyone what is in the cake until they actually try it. You don’t want any pre-conceived notions running through their heads about the broccoli. This cake is truly a hit. You’ll see!
Recipe and image courtesy of Hungry Little Girl.
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Quick Tip: Don’t care for store-bought frosting? Make your own using butter, powdered sugar, vanilla extract, and milk.