Do you have a can of pumpkin puree and a box of yellow cake mix lying around in your pantry? Don’t let them go to waste! There are plenty of delicious recipes you can make using these two ingredients. In this article, we’ll share some of our favorite recipes that are easy to make and taste amazing. Let’s get started!
Ingredient
- 1 can of pumpkin puree
- 1 box of yellow cake mix
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 cup of water
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- 1/4 teaspoon of allspice
- 1/4 teaspoon of cloves
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large mixing bowl, combine the pumpkin puree, yellow cake mix, vegetable oil, eggs, water, cinnamon, nutmeg, allspice, and cloves. Mix until well combined.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes before serving.
Nutritional Information
Each serving contains:
- Calories: 280
- Total Fat: 13g
- Saturated Fat: 2g
- Cholesterol: 47mg
- Sodium: 366mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 22g
- Protein: 3g
Cooking Time
The total cooking time for this recipe is 35 minutes.
Equipment
- Mixing bowl
- Baking dish
- Whisk
- Measuring cups and spoons
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 any fall or winter occasion!
Variations
You can easily customize this recipe by adding a few extra ingredients. Here are some ideas:
- Stir in some chopped nuts or raisins for extra texture.
- Top the cake with a cream cheese frosting.
- Add a tablespoon of pumpkin pie spice for extra flavor.
Substitutions
If you don’t have yellow cake mix on hand, you can use white cake mix or spice cake mix instead. You can also use applesauce or mashed bananas instead of pumpkin puree.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Tips
- Make sure to use pure pumpkin puree, not pumpkin pie filling.
- If you want a more cake-like texture, you can add an extra egg to the batter.
- Don’t overmix the batter or the cake may become tough.
Notes
This recipe is perfect for using up leftover canned pumpkin puree and cake mix. It’s also a great way to make a quick and easy dessert for any occasion.
Frequently Asked Questions
Can I make this recipe with fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin puree instead of canned pumpkin. Just make sure to cook and puree the pumpkin before adding it to the batter.
Can I make this recipe vegan?
Yes, you can use a vegan cake mix and replace the eggs with applesauce or a flax egg substitute.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Just make sure to wrap it tightly in plastic wrap and aluminum foil before freezing.
Personal Thoughts
This recipe is one of my go-to desserts when I need to make something quick and easy. I love how simple it is to make, and the combination of pumpkin and spices is perfect for fall. It’s also a great way to use up any leftover canned pumpkin and cake mix that you may have in your pantry. Give it a try and see for yourself how delicious it is!