The leaves are changing, the air is crisp, and it’s time to break out your favorite cozy sweater. Fall is officially here, and what better way to celebrate than with a delicious pumpkin cake? Using the Wilton Pumpkin Cake Pan, you can create a show-stopping dessert that’s perfect for any autumn occasion.
In this article, we’ll walk you through the ingredients, instructions, and everything else you need to know to make the perfect Wilton pumpkin cake. So put on your apron and let’s get started!
- 1 box of yellow cake mix
- 1 can of pumpkin puree (15 oz)
- 3 eggs
- 1/3 cup of vegetable oil
- 1 tablespoon of pumpkin pie spice
- 1 teaspoon of vanilla extract
- 1 cup of powdered sugar
- 2 tablespoons of milk
- Orange food coloring
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the cake mix, pumpkin puree, eggs, vegetable oil, pumpkin pie spice, and vanilla extract. Mix until well combined.
- Grease your Wilton Pumpkin Cake Pan with cooking spray.
- Pour the cake batter into the pan, filling it about 2/3 of the way full.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before carefully removing it from the pan and placing it on a wire rack to cool completely.
- While the cake is cooling, make the frosting. In a small mixing bowl, combine the powdered sugar, milk, and a few drops of orange food coloring. Mix until smooth and creamy.
- Once the cake has cooled, frost it with the orange frosting and serve.
Serving size: 1 slice
- Wilton Pumpkin Cake Pan
- Mixing bowls
- Mixing spoons
- Measuring cups and spoons
- Cooking spray
- Wire rack
- Small 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 fall parties, Thanksgiving dinner, or any time you want a festive dessert.
If you want to mix things up a bit, you can try adding chocolate chips to the cake batter or using cream cheese frosting instead of the orange frosting. You can also experiment with different food coloring to create different colored frostings.
If you don’t have a box of yellow cake mix, you can use a white cake mix instead. You can also substitute apple sauce for the vegetable oil to make the cake a bit healthier. And if you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and ginger.
This cake can be stored in an airtight container at room temperature for up to 3 days. If you want to keep it fresh for longer, you can store it in the refrigerator for up to a week or in the freezer for up to 3 months.
- Make sure to grease your Wilton Pumpkin Cake Pan well to prevent the cake from sticking.
- Let the cake cool in the pan for 10 minutes before removing it to prevent it from breaking or falling apart.
- If your frosting is too thick, add a bit more milk. If it’s too thin, add a bit more powdered sugar.
This recipe makes one 9-inch cake.
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 and puree the pumpkin before adding it to the cake mix.
Can I make this cake without a Wilton Pumpkin Cake Pan?
Yes, you can use a regular cake pan or even make cupcakes with this recipe. However, the Wilton Pumpkin Cake Pan adds a fun and festive touch to the cake.
Can I use a different type of frosting?
Yes, you can use any type of frosting that you like. Cream cheese frosting, vanilla frosting, or even chocolate frosting would all be delicious with this cake.
I’ve always been a fan of pumpkin desserts, and this Wilton pumpkin cake did not disappoint. The cake was moist and flavorful, and the orange frosting added a fun pop of color. It was the perfect dessert for a fall dinner party, and I’ll definitely be making it again soon.
If you’re looking for a festive and delicious dessert to celebrate the season, I highly recommend giving this Wilton pumpkin cake a try. It’s easy to make, looks impressive, and tastes amazing. Happy baking!