Halloween is just around the corner and what better way to celebrate than with a delicious and spooky dessert? Adding pumpkin puree to spice cake mix is the perfect way to infuse the flavors of fall into a classic treat. Not only is it easy to make, but it’s also a great way to use up that leftover pumpkin puree from making pies or other pumpkin-flavored treats. So, let’s get started on this perfectly spooky recipe!
Ingredients:
- 1 box spice cake mix
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 3 eggs
- 1/2 cup water
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1/2 tsp salt
Instructions:
- Preheat your oven to 350°F.
- Grease a 9×13 inch baking pan and set aside.
- In a large mixing bowl, combine the cake mix, pumpkin puree, vegetable oil, eggs, water, cinnamon, nutmeg, cloves, ginger, and salt. Mix until well combined and smooth.
- Pour the batter into the prepared baking pan.
- Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool completely before serving.
Nutritional Information:
Serving Size: 1 slice
- Calories: 300
- Total Fat: 15g
- Saturated Fat: 3g
- Cholesterol: 50mg
- Sodium: 400mg
- Total Carbohydrates: 38g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
Cooking Time:
35-40 minutes
Equipment:
- 9×13 inch baking pan
- Large mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Toothpick
Serving Suggestions:
This cake is delicious on its own, but can be dressed up with a dollop of whipped cream or a drizzle of caramel sauce. It also pairs well with a hot cup of coffee or tea.
Variations:
If you want to switch things up, try adding chopped walnuts or pecans to the batter for some added crunch. You can also top the cake with a cream cheese frosting or dust it with powdered sugar.
Substitutions:
If you don’t have pumpkin puree, you can substitute it with applesauce or mashed bananas. You can also use a yellow cake mix instead of spice cake mix if you prefer a milder flavor.
Storage:
This cake can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 3 months.
Tips:
- Make sure your pumpkin puree is at room temperature before adding it to the cake mix.
- Don’t overmix the batter or the cake may become tough.
- For a more pronounced pumpkin flavor, add an extra 1/2 cup of pumpkin puree to the batter.
Notes:
This recipe yields 12-16 servings, depending on how large you slice your cake.
Frequently Asked Questions:
Can I make this cake from scratch instead of using a cake mix?
Yes, you can substitute the cake mix with a homemade spice cake recipe. Just make sure to adjust the ingredients accordingly.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added sugar and spices that will affect the texture and flavor of the cake.
Can I make this cake into cupcakes?
Yes, you can use this recipe to make 24 cupcakes. Just adjust the baking time to 20-25 minutes.
Personal Thoughts:
This pumpkin spice cake is the perfect fall treat. The pumpkin puree adds a subtle sweetness and moistness to the cake, while the spices give it a warm and cozy flavor. It’s easy to make and can be customized to your liking with different toppings and mix-ins. I highly recommend giving this recipe a try!
Summary:
Adding pumpkin puree to spice cake mix is a delicious and easy way to infuse the flavors of fall into a classic treat. This recipe yields a moist and flavorful cake that can be customized with different toppings and mix-ins. It’s perfect for Halloween or any fall occasion.
So what are you waiting for? Get in the kitchen and whip up this perfectly spooky treat!