Who doesn’t love a good spice cake? It’s the perfect combination of warm spices and sweet cake. But have you ever thought about adding pumpkin puree to the mix? That’s right, pumpkin isn’t just for pies and lattes. It can take your spice cake to the next level. And the best part? This recipe is incredibly easy to make.
Ingredients:
- 1 box of spice cake mix
- 1 can of pumpkin puree (15 oz)
- 1/2 cup of water
- 3 eggs
- 1/3 cup of vegetable oil
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the spice cake mix, pumpkin puree, water, eggs, and vegetable oil. Mix until well combined.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before serving.
Nutritional Information:
Serving Size: 1 slice
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 55mg
- Sodium: 320mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 24g
- Protein: 3g
Cooking Time:
25-30 minutes
Equipment:
- Large mixing bowl
- 9×13 inch baking dish
- Mixing spoon or electric mixer
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 also great with a cup of coffee or tea.
Variations:
You can switch up the flavor by using a different cake mix, such as yellow or chocolate. You can also add in some chopped nuts or chocolate chips for extra texture.
Substitutions:
- If you don’t have pumpkin puree, you can use applesauce or mashed bananas instead.
- If you’re looking for a healthier option, you can use a sugar-free cake mix and substitute the oil with unsweetened applesauce.
Storage:
This 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.
Tips:
- Make sure to grease your baking dish well so the cake doesn’t stick.
- Don’t overmix the batter or the cake will be tough.
- Allow the cake to cool completely before cutting into it.
Notes:
This recipe is perfect for fall and winter holidays, but it’s also great year-round. It’s a crowd-pleaser, so be prepared to make it again and again.
Frequently Asked Questions:
Can I use a different cake mix?
Yes, you can use any flavor of cake mix you like. Just keep in mind that it will change the flavor of the cake.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree if you prefer. Just make sure to remove the seeds and peel the pumpkin before pureeing it.
Can I make this cake ahead of time?
Yes, you can make this cake a day ahead of time and store it in the refrigerator. Just make sure to bring it to room temperature before serving.
This spice cake mix and pumpkin puree recipe is a winner. It’s easy to make, delicious, and perfect for any occasion. The pumpkin adds a subtle sweetness and moisture to the cake that takes it to the next level. Plus, it’s a great way to sneak some vegetables into your dessert. Give it a try and see for yourself how amazing it is!