If you’re a lover of pumpkin spice and have a cake mix in your pantry, you’re in luck. Adding canned pumpkin to cake mix is a quick and easy way to create a moist and flavorful dessert that will impress all your friends and family. Plus, it’s a great way to sneak in some vegetables and make your cake a tad healthier. So, let’s get baking!
- 1 box of cake mix
- 1 can of pumpkin puree (not pumpkin pie filling)
- 3 eggs
- 1/2 cup of vegetable oil
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of cloves
- 1/4 teaspoon of ginger
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, cloves, and ginger. Mix well until everything is fully combined.
- Pour the batter into a greased cake pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before serving.
Serving Size: 1 slice
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 350mg
- Total Carbohydrates: 40g
- Dietary Fiber: 1g
- Sugars: 24g
- Protein: 3g
Total Time: 45 minutes
Preparation Time: 10 minutes
Cook Time: 35 minutes
- Large mixing bowl
- Cake pan
- Mixing spoon
- Measuring cups and spoons
This cake is great on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. If you’re feeling fancy, you can sprinkle some cinnamon on top or drizzle some caramel sauce over the cake.
- If you don’t have pumpkin puree, you can use sweet potato puree instead.
- If you want to make the cake more decadent, you can add some chocolate chips or chopped nuts to the batter.
- If you’re feeling adventurous, you can add some shredded carrots or zucchini to the batter.
- If you’re watching your calories, you can substitute the vegetable oil with unsweetened applesauce.
- If you’re allergic to eggs, you can use a flax egg instead. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes to thicken.
You can store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the fridge for up to a week or freeze it for up to 3 months.
- Make sure to use pumpkin puree and not pumpkin pie filling, which has added sugar and spices.
- If you want a more intense pumpkin flavor, you can add some pumpkin pie spice to the batter.
- Don’t overmix the batter, or your cake might turn out tough.
This recipe yields one 9-inch cake. If you want to make a larger cake, you can double the recipe.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin, but it will require some extra work. You’ll need to peel and dice the pumpkin, then roast it in the oven until it’s tender. Once it’s cool, puree it in a blender or food processor until it’s smooth. Canned pumpkin is much easier and more convenient.
Can I use a different flavor cake mix?
Yes, you can use any flavor cake mix you like. Chocolate, vanilla, and spice cake mixes all work well with pumpkin.
Can I add frosting to the cake?
Yes, you can add frosting to the cake if you like. Cream cheese frosting or buttercream frosting are both great options.
Adding canned pumpkin to cake mix is a simple and delicious way to elevate your dessert game. The pumpkin adds a subtle sweetness and moisture to the cake, while the spices give it a warm and cozy flavor. This cake is perfect for fall, but it’s so good that you’ll want to make it all year round. So, grab a can of pumpkin and a cake mix, and get ready to impress your taste buds (and your friends).