Easy Yellow Cake Mix Pumpkin Cake for Cozy Fall Vibes
Servings: 12 slices
Calories: 280kcal
This Yellow Cake Mix Pumpkin Cake is easy to make, captures autumn flavors, and is sure to please everyone at your gathering.
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Equipment
- 9x13 inch Baking Pan
- mixing bowl
- electric mixer
- Wire Rack
Ingredients
For the Cake
- 1 box Dry Yellow Cake Mix Gluten-free version is an option.
- 15 oz Canned Pumpkin Fresh pumpkin puree can be used.
- 1 tablespoon Pumpkin Pie Spice A mix of cinnamon and nutmeg can be used as an alternative.
- 1 cup Milk Almond milk or any plant-based alternative can be substituted.
- ½ cup Oil Melted butter can be used for deeper flavor.
- 3 large Eggs Flax eggs can be used for a vegan option.
Optional Frosting (if desired)
- 1 batch Cream Cheese Frosting A delightful complement to the cake’s flavors.
- 1 cup Whipped Cream Served on top for a light finish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and generously grease a 9x13-inch baking pan.
- Combine the dry yellow cake mix and pumpkin pie spice in a large mixing bowl.
- Add in the canned pumpkin, milk, oil, and eggs. Mix with an electric mixer until smooth, about 2-3 minutes.
- Pour the batter into your prepared baking pan, spreading it evenly.
- Bake for 28-30 minutes or until a wooden pick inserted comes out clean.
- Cool the cake in the pan for a few minutes before transferring to a wire rack.
Optional Topping
- Top with cream cheese frosting if desired.
Notes
Ensure your eggs and milk are at room temperature for a smoother batter. Avoid over-mixing for a fluffy texture. Store leftovers in an airtight container for freshness.
Nutrition
Serving: 1slice | Calories: 280kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 240mg | Potassium: 180mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1500IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg