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Easy Pumpkin Cake

(1 Votes)
Easy Pumpkin Cake
SERVES
10
COOK TIME
35 Min

We love pumpkin everything in the fall, but we don't always have time to bake a pumpkin cake from scratch. Thankfully, our recipe for Easy Pumpkin Cake comes together in no time thanks to some shortcuts, like cake mix and canned pumpkin. It tastes so good, no one'll even know!

What You'll Need:
  • 1 (16.5-ounce) package spice cake mix
  • 1 (15-ounce) can 100% pure pumpkin (not pie filling)
  • 2 eggs
  • 1/3 cup water
  • 1 cup confectioner's sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
What To Do:
  1. Preheat oven to 350 degrees F. Coat a Bundt cake pan with cooking spray.
  2. In a large bowl, beat cake mix, pumpkin, eggs, and water until well mixed. Pour into prepared Bundt pan.
  3. Bake for 35-40 minutes, or until a toothpick inserted in center of cake comes out clean. Cool cake about 15 minutes, then invert onto wire rack to finish cooling.
  4. In a medium bowl, whisk remaining ingredients until smooth, then drizzle over cake.
Notes

Nutritional InformationShow More

Servings Per Recipe: 10

  • Amount Per Serving % Daily Value *
  • Calories 275
  • Calories from Fat 40
  • Total Fat 4.4g 7 %
  • Saturated Fat 1.5g 8 %
  • Trans Fat 0.0g 0 %
  • Protein 4.0g 8 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 37mg 12 %
  • Sodium 423mg 18 %
  • Total Carbohydrates 55g 18 %
  • Dietary Fiber 1.4g 5 %
  • Sugars 35g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I made this cake, but had to change it a bit, the batter was pretty dry. I did use an off brand of pumpkin, that may have been the problem. But I added an extra egg, a bit of pumpkin pie spice, a little more water and a couple tablespoons of oil, that made it more consistant with cake batter. It is a really moist cake, so would probably be best refrigerated to keep longer than a day or so. Still, we liked it!

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