Who doesn’t love a good pumpkin spice cake? It’s the perfect dessert for fall, winter, and just about any occasion! This recipe for pumpkin puree and spice cake mix is so delicious and easy to make, you’ll want to bake it all year round. So, put on your apron and let’s get baking!
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 box (15.25 oz) spice cake mix
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup water
Instructions:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the pumpkin puree, spice cake mix, vegetable oil, eggs, cinnamon, ginger, nutmeg, cloves, and water. Mix until well combined.
- Grease a 9×13 inch baking pan and pour the batter into it.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool for a few minutes before slicing and serving.
Nutritional Information:
Serving Size: 1 slice
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 2.5g
- Cholesterol: 55mg
- Sodium: 360mg
- Total Carbohydrates: 34g
- Dietary Fiber: 1g
- Total Sugars: 20g
- Protein: 3g
Cooking Time:
Preparation Time: 10 minutes
Cooking Time: 30-35 minutes
Equipment:
- Large mixing bowl
- 9×13 inch baking pan
- Measuring cups and spoons
- Mixing spoon or electric mixer
- Toothpick
Serving Suggestions:
This 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 cozy night in, a fall potluck, or any holiday gathering.
Variations:
If you’re feeling adventurous, you can add a cup of chopped nuts or raisins to the batter. You can also top the cake with a cream cheese frosting or dust it with powdered sugar for an extra touch of sweetness.
Substitutions:
- You can use a yellow cake mix instead of the spice cake mix if you prefer.
- If you don’t have pumpkin puree, you can use sweet potato puree or butternut squash puree instead.
- You can use apple sauce instead of oil to make the cake a bit healthier.
Storage:
This cake will keep for a few days in an airtight container in the fridge. You can also freeze it for up to three months.
Tips:
- Make sure to grease your baking pan well to prevent the cake from sticking.
- Let the cake cool completely before frosting it or it will melt.
- You can make cupcakes instead of a cake by pouring the batter into cupcake liners and baking for 20-25 minutes.
Notes:
This recipe is super easy to customize, so feel free to experiment with different spices and add-ins. You can also make it gluten-free by using a gluten-free cake mix.
Frequently Asked Questions:
Can I make this cake without eggs?
Yes, you can substitute the eggs with 3/4 cup of unsweetened applesauce or 3 tablespoons of vegetable oil mixed with 3 tablespoons of water.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it in the fridge. Just make sure to bring it to room temperature before serving.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but it will take longer to prepare. Simply cut a small pumpkin in half, remove the seeds, and roast it in the oven at 350°F for 45-60 minutes or until soft. Scoop out the flesh and puree it in a blender or food processor.
This pumpkin puree and spice cake mix recipe is so easy and delicious, it’s sure to become a family favorite. It’s perfect for any occasion, from a cozy night in to a holiday gathering. So, put on your apron and give it a try!