Pumpkin Cornbread (Gluten Free) - cooking recipe

Ingredients

1 (15 ounce) can pumpkin puree
1/2 cup canola oil
1 egg
1 teaspoon vanilla extract
1 (19 ounce) package gluten-free yellow cake mix
1/2 cup yellow cornmeal
1/2 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
Beat pumpkin puree, oil, egg, and vanilla extract together in a large bowl. Add cake mix, cornmeal, cinnamon, pumpkin pie spice, and salt and mix well. Pour into the prepared baking pan.
Bake in the center of the preheated oven until edges are browned and a knife inserted in the center comes out clean, about 35 minutes.