Introduction
Fall is here, and it’s time to enjoy all the delicious treats that come along with it. What better way to indulge in the season than with a delicious and easy-to-make dessert recipe that combines two classic ingredients – yellow cake mix and pumpkin puree? This recipe is perfect for those who love the taste of pumpkin, but don’t want to go through the trouble of making a pumpkin pie from scratch. With just a few simple ingredients and easy-to-follow instructions, you can whip up this delectable dessert in no time.
Ingredients
- 1 box of yellow cake mix
- 1 can of pumpkin puree
- 1/2 cup of vegetable oil
- 3 eggs
- 1/2 cup of water
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1/4 teaspoon of ground ginger
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, eggs, water, cinnamon, nutmeg, and ginger. 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 into the center comes out clean.
- Let the cake cool for at least 10 minutes before serving.
Nutritional Information
Serving size: 1 piece (1/12 of cake)
- Calories: 240
- Total fat: 12g
- Saturated fat: 2g
- Cholesterol: 47mg
- Sodium: 340mg
- Total carbohydrates: 31g
- Dietary fiber: 1g
- Sugars: 17g
- Protein: 3g
Cooking Time
Preparation time: 10 minutes
Cook time: 30-35 minutes
Equipment
- Large mixing bowl
- 9×13 inch baking dish
- Measuring cups and spoons
- Mixing spoon or electric mixer
Serving Suggestions
This cake is delicious on its own, but you can also top it with whipped cream or caramel sauce for an extra special treat. Serve it alongside a warm cup of apple cider for the ultimate fall dessert experience.
Variations
For a twist on this classic recipe, try adding chopped pecans, raisins, or chocolate chips to the batter before baking. You can also swap out the yellow cake mix for a spice cake mix for even more pumpkin spice flavor.
Substitutions
If you don’t have pumpkin puree on hand, you can use canned sweet potato puree or mashed bananas instead. You can also use applesauce in place of the vegetable oil for a slightly healthier option.
Storage
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
Tips
- Make sure to grease your baking dish well to prevent the cake from sticking.
- Don’t overmix the batter – this can result in a dense and tough cake.
- Let the cake cool completely before frosting or decorating it.
Notes
This recipe makes 12 servings.
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use any flavor of cake mix that you like. Just keep in mind that it may change the overall 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 cook and puree the pumpkin before adding it to the batter.
Final Thoughts
This yellow cake mix and pumpkin puree recipe is the perfect way to celebrate fall. It’s easy to make, delicious, and packed with all the flavors of the season. Whether you’re hosting a fall party or just looking for a sweet treat to enjoy on a cozy night in, this recipe is sure to be a hit. So why not give it a try and enjoy all the deliciousness that fall has to offer?