WEMP-Free version of the Best Pumpkin Cake Ever

Yey! I decided to make a pumpkin cake today, and really wanted my son to be able to enjoy it too...so, I tried it out with a gluten free cake mix and tweaked it a bit, and it looks amazing! I can't wait to taste it to see how close it is to the regular pumpkin cake! :)

This turned out pretty good...the texture is perfect! Which is awesome, since that's usually the difficult part! BUT, I think 1/2 cup margarine is WAY too much...next time I'm gonna try with just 1/4 cup. It actually overpowers the pumpkin! :( BUT, Derek likes it, so that's all that really matters, right?!

If you look at the picture, you probably can't tell which one is even WEMP-Free, can you?!
It's the one on the left...

WEMP-Free version of the Best Pumpkin Cake Ever

Ingredients:
1 Betty Crocker Gluten-free Yellow Cake Mix
- 2/3 cup water
- 1/4 cup soy margarine, melted (cake mix calls for 1/2 cup, but too much for this recipe!)
- 2 tsp gluten-free vanilla
- 4 1/2 tsp Ener-G egg replacer
- 6 Tbsp water
2 tsp baking powder
1 tsp baking soda
1/2 cup canned pumpkin
few sprinkles of cinnamon

Directions:
1. Heat oven to 350 degrees. Grease bottom and sides of 9x9 pan. Flour lightly with wheat-free flour mixture.
2. In large bowl, combine cake mix, baking powder, and baking soda. Add 2/3 cup water, soy margarine, vanilla. In small bowl, whisk together Ener-G egg replacer and 6 Tbsp water. Add to cake mix bowl. Beat together for about a minute to fully combine ingredients.
3. Add pumpkin and cinnamon. Beat for another minute.
4. Pour into prepared baking pan. Bake for 33-38 minutes, or until a cake tester comes out clean. Cool and enjoy!