Who says baking has to be complicated? With just two simple ingredients, you can whip up a moist and flavorful cake that will have your taste buds singing. This box cake mix and canned pumpkin recipe is a game-changer, and it’s perfect for those who are short on time but still want to indulge in a sweet treat.
Ingredients:
- 1 box of yellow cake mix
- 1 can of pumpkin puree (15 oz)
Instructions:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, combine the yellow cake mix and canned pumpkin puree. Mix until well combined.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool before serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 180
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 300mg
Total Carbohydrates: 38g
Dietary Fiber: 1g
Sugar: 22g
Protein: 2g
Cooking Time:
25-30 minutes
Equipment:
- Large mixing bowl
- 9×13 inch baking dish
- Whisk or spoon for mixing
Serving Suggestions:
Serve with a dollop of whipped cream, a sprinkle of powdered sugar, or a drizzle of caramel sauce. This cake is also delicious on its own!
Variations:
Try using a spice cake mix instead of yellow cake for a pumpkin spice flavor. You can also add in chocolate chips, nuts, or raisins for a little extra texture and flavor.
Substitutions:
If you don’t have canned pumpkin puree, you can use mashed sweet potato or butternut squash instead.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips:
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- For a more cake-like texture, add in 2 eggs and 1/2 cup of water to the batter.
- If you’re feeling adventurous, try making this recipe with a chocolate cake mix instead of yellow.
Notes:
This recipe is vegan and can be made gluten-free if you use a gluten-free cake mix.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to cook and puree the pumpkin first. You can roast it in the oven or steam it on the stove until it’s soft, then blend it until smooth.
Can I make this recipe in a different size baking dish?
Yes, you can use a smaller or larger baking dish, but you’ll need to adjust the baking time accordingly. Check the cake for doneness after 20 minutes by inserting a toothpick into the center.
Can I use a different flavor of cake mix?
Absolutely! Experiment with different flavors and see what you like best. Just keep in mind that the flavor of the cake mix will affect the overall taste of the cake.
Personal Thoughts:
This box cake mix and canned pumpkin recipe is one of my go-to dessert recipes when I need something quick and easy. It’s also a healthier alternative to traditional cake recipes since the pumpkin adds moisture and sweetness without the need for oil or eggs. Plus, it’s vegan and gluten-free friendly! I highly recommend giving this recipe a try for your next baking adventure.