Are you looking for a yummy dessert that is perfect for fall? Look no further than this easy pumpkin spice cake recipe! This cake is full of warm spices and delicious pumpkin flavor, making it the perfect treat for any fall occasion.
Ingredients:
- 1 box of yellow cake mix
- 1 can of pumpkin puree (not pumpkin pie filling)
- 1/2 cup of vegetable oil
- 4 eggs
- 1 tsp of cinnamon
- 1/2 tsp of nutmeg
- 1/4 tsp of cloves
- 1/4 tsp of ginger
- 1/4 tsp of allspice
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the cake mix, pumpkin puree, vegetable oil, eggs, and spices until well combined.
- Pour the batter into a greased 9 x 13 inch baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool before slicing and serving.
Nutritional Information:
Serving Size: 1 slice
Calories: 250
Fat: 13g
Carbohydrates: 30g
Fiber: 1g
Sugar: 18g
Protein: 3g
Cooking Time:
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Total Time: 45 minutes
Equipment:
- Large mixing bowl
- 9 x 13 inch baking dish
- Measuring cups and spoons
- Mixing spoon or electric mixer
Serving Suggestions:
This cake is delicious on its own, but it’s even better with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle some cinnamon on top for an extra burst of flavor.
Variations:
If you want to mix things up, you can try adding some chopped nuts or raisins to the batter before baking. You can also swap out the yellow cake mix for a spice cake mix for even more fall flavor.
Substitutions:
If you don’t have pumpkin puree on hand, you can use applesauce or mashed banana instead. You can also use coconut oil or melted butter instead of vegetable oil.
Storage:
This cake will keep in an airtight container at room temperature for up to 3 days. You can also freeze leftovers for up to 3 months.
Tips:
- Make sure to use pumpkin puree, not pumpkin pie filling, for this recipe.
- If you don’t have a 9 x 13 inch baking dish, you can use two 8 inch round cake pans instead.
- If you want to make this cake even more moist, try adding some sour cream or Greek yogurt to the batter.
Notes:
This recipe is very forgiving, so feel free to adjust the spices to your liking. You can also use a gluten-free cake mix if you need to make this cake gluten-free.
Frequently Asked Questions:
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, so it will change the flavor and texture of the cake.
Can I make this cake ahead of time?
Yes, you can make this cake a day or two ahead of time and store it in an airtight container at room temperature.
Can I use a homemade cake mix instead of a box mix?
Yes, you can use a homemade cake mix if you prefer. Just make sure it’s a yellow cake mix.
This easy pumpkin spice cake recipe is the perfect fall treat. It’s quick and easy to make, and it’s sure to impress your friends and family. The warm spices and pumpkin flavor make it the perfect dessert for any fall occasion. So why not give it a try for yourself?