Pumpkin Cake with Cake Mix
User Reviews
5
Pumpkin Cake with Cake Mix
Description
This Pumpkin Cake combines store-bought yellow cake mix and vanilla instant pudding mix with pumpkin puree and a blend of cinnamon, cloves, nutmeg, and ginger, delivering a moist cake infused with classic autumn spices. The batter is mixed to incorporate all ingredients uniformly and baked in a 9 x 13-inch pan until a toothpick comes out clean, ensuring a tender crumb.
The cream cheese frosting is enhanced with cinnamon and spread evenly on the cooled cake, adding a creamy, slightly tangy contrast that complements the spiced pumpkin flavor. The cake offers a balance between the sweetness of the cake mix and the warmth of the spices.
This cake serves as a straightforward seasonal dessert suitable for gatherings or casual occasions. It can be sliced and served as is, pairing well with coffee or tea.
The recipe is adapted from a published source and is known for combining convenience ingredients with fresh pumpkin and spices for a homey flavor. Using premade frosting or homemade cream cheese frosting both work well for topping.
Ingredients
- 1 (15.25 ounce) yellow cake mix
- 1 (3.4 ounce) vanilla instant pudding mix the 4-serving box
- 1 cup pumpkin puree canned
- ½ cup vegetable oil
- ½ cup water
- 3 large egg
- 2 teaspoons ground cinnamon divided
- ½ teaspoon cloves ground
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 (16 ounce) cream cheese frosting or use homemade cream cheese frosting
Instructions
- Preheat oven to 350°F. Grease a 9 x 13-inch baking dish or spray with nonstick cooking spray. Set aside. Beat cake mix, dry pudding mix, pumpkin, oil, water, eggs, 1 ½ teaspoons of the cinnamon, cloves, nutmeg, and ginger in a large bowl with an electric mixer on low speed just until moistened, scraping the side of the bowl frequently. Beat on medium speed for 2 minutes, or until well blended.
- Pour the batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack.
- Stir the remaining ½ teaspoon of cinnamon into the cream cheese frosting.
- Spread the frosting evenly over the cooled cake.
- Slice and serve!
Notes
- This recipe combines store-bought cake and pudding mixes with pumpkin and spices for ease and flavor.
- The creamy frosting is flavored with cinnamon to complement the spiced cake.
- Ensure the cake is fully cooled before frosting to prevent melting the frosting.
- The recipe yields a moist and spiced cake ideal for fall gatherings or dessert tables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24slices
Amount Per Serving
Calories 2237 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 223.7kcal | 11% |
| Carbohydrates | 32.1g | 11% |
| Protein | 1.6g | 3% |
| Fat | 10.3g | 16% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 2.9g | 17% |
| Monounsaturated Fat | 4.6g | 23% |
| Cholesterol | 23.3mg | 8% |
| Sodium | 228.2mg | 10% |
| Potassium | 47.7mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 23.7g | 47% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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