Boxed cake mixes are a lifesaver for busy bakers, but sometimes we want to add a personal touch to these convenient mixes. That’s where pumpkin comes in! Adding pumpkin to boxed cake mix not only adds a seasonal twist, but also adds moisture and richness to the cake. In this article, we’ll guide you through the process of adding pumpkin to boxed cake mix and share some tips for making the perfect pumpkin cake.
- 1 box of yellow or spice cake mix
- 1 can of pumpkin puree (15 oz)
- 3 eggs
- 1/2 cup of vegetable oil
- 1 tsp of pumpkin pie spice
- 1/2 cup of water
- Preheat your oven to 350°F and grease a 9×13 inch baking dish.
- In a large mixing bowl, combine the boxed cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and water. Mix until well combined.
- Pour the batter into the greased baking dish and smooth the top with a spatula.
- Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 minutes before slicing and serving.
Serving Size: 1 slice (1/12 of cake)
- Calories: 240
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 47mg
- Sodium: 259mg
- Total Carbohydrate: 29g
- Dietary Fiber: 1g
- Total Sugars: 17g
- Protein: 3g
Cooking time for this pumpkin cake is approximately 35-40 minutes.
- 9×13 inch baking dish
- Large mixing bowl
This pumpkin cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s perfect for a fall potluck or as a dessert for Thanksgiving.
If you want to switch up the flavor, you can try using a chocolate or white cake mix instead of yellow or spice. You can also add chocolate chips, nuts, or raisins to the batter for extra texture.
- If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and ginger.
- You can substitute the vegetable oil with melted butter or coconut oil.
- If you don’t have a 9×13 inch baking dish, you can use two 8-inch round cake pans.
This pumpkin cake can be stored in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
- Make sure to use pumpkin puree, not pumpkin pie filling.
- If you want a more pronounced pumpkin flavor, you can add an extra teaspoon of pumpkin pie spice.
- Don’t overmix the batter or the cake will be tough.
This recipe yields a cake that is moist and flavorful, thanks to the addition of pumpkin puree. It’s a great way to elevate a boxed cake mix and add a seasonal twist to your baking.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to roast the pumpkin and puree it until smooth.
Can I use a different type of cake mix?
Yes, you can use any type of cake mix you like, but keep in mind that the flavor will be different. A chocolate or white cake mix would work well with pumpkin puree.
Can I make this cake ahead of time?
Yes, you can make this cake a day ahead of time and store it in an airtight container at room temperature.
Adding pumpkin to a boxed cake mix is a simple way to make a delicious and seasonal dessert. This recipe yields a cake that is moist, flavorful, and perfect for fall. Whether you’re hosting a potluck or just want to treat yourself, this pumpkin cake is sure to impress. So grab a box of cake mix and a can of pumpkin puree, and get baking!