Introduction
Are you looking for a way to jazz up your plain white cake mix? Look no further than your pantry for a can of pumpkin puree! This unlikely pairing may seem strange, but it results in a moist and flavorful cake that is perfect for fall or any time of year. Plus, it’s an easy and affordable way to make a homemade dessert without spending hours in the kitchen. Let’s dive into the recipe and all the details you need to make this delicious treat.
Ingredients
- 1 box white cake mix
- 1 can (15 oz) pumpkin puree
- 3 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the white cake mix, pumpkin puree, eggs, vegetable oil, cinnamon, nutmeg, ginger, and salt. Mix until well combined and there are no lumps.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before serving.
Nutritional Information
This recipe makes 12 servings. One serving contains the following:
- Calories: 235
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 47mg
- Sodium: 407mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 18g
- Protein: 3g
Cooking Time
This recipe takes about 45-50 minutes from start to finish, including baking time.
Equipment
To make this recipe, you will need a large mixing bowl, a whisk or electric mixer, a 9×13 inch baking dish, and an oven.
Serving Suggestions
This cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a sprinkle of powdered sugar. It’s also a great base for adding your own toppings, such as chopped nuts, caramel sauce, or fresh fruit.
Variations
While this recipe is delicious as written, you can also experiment with different variations to suit your taste. Here are a few ideas:
- Add chocolate chips to the batter for a chocolate-pumpkin flavor combination.
- Use a spice cake mix instead of white cake mix for an even more flavorful cake.
- Make muffins instead of a cake by pouring the batter into a muffin tin and baking for 18-20 minutes.
Substitutions
If you don’t have all the ingredients for this recipe, don’t worry! Here are a few substitutions you can make:
- Instead of vegetable oil, you can use melted butter or coconut oil.
- If you don’t have pumpkin puree, you can use applesauce or mashed banana instead.
- You can use any type of cake mix you like, such as yellow or chocolate.
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 by wrapping it tightly in plastic wrap and aluminum foil.
Tips
Here are a few tips to help make this recipe even better:
- Make sure to grease your baking dish well to prevent the cake from sticking.
- If you want a stronger pumpkin flavor, you can add an extra 1/4 cup of pumpkin puree to the batter.
- Don’t overmix the batter, or the cake may become dense.
Notes
This recipe is a great way to use up any leftover canned pumpkin you may have from other recipes. It’s also a great way to sneak some veggies into your dessert!
Frequently Asked Questions
Can I use 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 use a different type of oil?
Yes, you can use any type of oil you like, such as canola or olive oil.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a vegan cake mix and replacing the eggs with a flax egg or applesauce.
Final Thoughts
White cake mix and canned pumpkin may seem like an odd combination, but they come together to create a delicious and moist cake that is perfect for any occasion. This recipe is easy to make, affordable, and can be customized to suit your taste. Give it a try and see for yourself how delicious it can be!