Pumpkin Cake

This Pumpkin Cake recipe is easy to make with a cake mix, pumpkin puree, pumpkin spice, plus eggs and oil! Top with cream cheese frosting.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 289kcal

Author Tonia Larson

Equipment

Ingredients

15.25 oz white cake mix
15 oz pumpkin puree
3 eggs
½ cup canola oil
1 tablespoon pumpkin pie spice
2 cups cream cheese frosting

Instructions

Put all of the ingredients in a bowl. Mix on low for 30 seconds and then on medium for 2 minutes.
Spread in a greased 9x13 inch pan. Bake at 350˚F for 32-37 minutes or until a toothpick inserted in the center comes out clean or with only a few crumbs on it.
Cool completely on a wire rack. Frost with cream cheese frosting.

Video

Notes

One: Storage

Cover the cooled and frosted cake and store it in the fridge for 3-4 days.

Two: Freezer

You can freeze the whole cake or individual slices. First, wrap it tightly with plastic wrap and then wrap it with foil. Thaw the cake in the refrigerator.

Three: Cupcakes

Mix the batter as instructed and then divide it between 24 muffin cups with cupcake liners. Bake at 350˚F for 20-25 minutes. Once they’ve cooled, frost them with the cream cheese frosting.

Four: Lighter Version

Use a sugar-free cake mix, three egg whites instead of whole eggs, substitute the oil with an equal amount of applesauce, and frost it with whipped topping.

Nutrition