Are you looking for a fun and festive way to spice up your baking game this fall? Look no further than incorporating pumpkin into your cake mix! While you may be used to traditional flavors like vanilla or chocolate, adding pumpkin to your cake mix can bring a whole new level of flavor and excitement to your desserts. Not only is pumpkin a delicious and seasonal ingredient, but it also adds a healthy dose of fiber and vitamins to your baked goods.
- 1 box of cake mix (your choice of flavor)
- 1 can of pumpkin puree
- 3 eggs
- 1/2 cup of vegetable oil
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/4 tsp of ginger
- 1/4 tsp of cloves
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, and spices.
- Mix until well combined and no lumps remain.
- Pour the batter into a greased cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before serving.
Serving Size: 1 slice
Total Fat: 12g
Saturated Fat: 2g
Total Carbohydrates: 34g
Dietary Fiber: 2g
- Mixing bowl
- Electric mixer or whisk
- Cake pan
Top your pumpkin cake with a dollop of whipped cream or cream cheese frosting. Serve with a hot cup of coffee or tea for the perfect fall dessert.
Looking to mix things up? Try adding in some chopped walnuts or pecans for added crunch. You could also swap out the pumpkin puree for sweet potato or butternut squash for a similar flavor profile.
If you don’t have vegetable oil on hand, you can substitute with melted butter or coconut oil. You can also use a spice cake mix in place of a vanilla or chocolate mix to amp up the fall flavors even more.
Store your pumpkin cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 3 months.
- Be sure to use pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- To make your cake extra moist, try using applesauce in place of some of the oil.
- Don’t overmix your batter, as this can lead to a tough and dry cake.
This recipe makes one 9-inch cake, but you can easily double or triple the recipe if you’re feeding a crowd.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned?
While you can certainly use fresh pumpkin, it requires a bit more effort to prepare. You’ll need to roast or steam the pumpkin until it’s soft, then puree it in a blender or food processor. Canned pumpkin is a convenient and easy shortcut that still delivers great flavor.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices that are not necessary for this recipe. Be sure to use pure pumpkin puree for the best results.
Can I use a different cake mix flavor?
Absolutely! While this recipe calls for a vanilla or chocolate cake mix, you can use any flavor you like. Spice cake mix would be a great choice for fall.
As a virtual assistant, I may not have the ability to taste this delicious pumpkin cake, but I highly recommend trying this recipe out for yourself! It’s a fun and easy way to switch up your baking routine and embrace the flavors of fall. Plus, the added fiber and vitamins from the pumpkin make it a healthier option than traditional cake mixes. So go ahead, give it a try and let us know how it turns out!