Irresistibly Easy Yellow Cake Mix Pumpkin Cake Delight
Servings: 12 slices
Calories: 250kcal
This Yellow Cake Mix Pumpkin Cake combines the finest autumn flavors in a simple dessert that everyone loves.
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Equipment
- mixing bowl
- electric mixer
- 9x13 inch Baking Pan
Ingredients
For the Cake
- 1 box Yellow Cake Mix Gluten-free option available
- 1 cup Canned Pumpkin Fresh pumpkin puree works as well
- ½ cup Milk Almond milk as a dairy-free substitute
- ½ cup Vegetable Oil Melted coconut oil can be used
- 3 large Eggs Flax eggs for a vegan option
- 1 tablespoon Pumpkin Pie Spice Cinnamon, nutmeg, and ginger can be substituted
Optional Toppings
- 1 cup Cream Cheese Frosting Pairs beautifully with pumpkin flavor
- 1 cup Powdered Sugar For dusting
- ½ cup Chopped Nuts or Chocolate Chips Optional mix-ins for added texture
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
- In a mixing bowl, combine dry yellow cake mix and pumpkin pie spice, whisking until evenly mixed.
- Add canned pumpkin, milk, vegetable oil, and eggs to the dry mix. Beat with an electric mixer on medium speed for 1-2 minutes.
- Pour the batter into the greased baking pan, spreading evenly.
- Bake for 28-30 minutes, checking for doneness with a wooden pick.
- Once baked, cool in the pan for about 10 minutes before transferring to a wire rack.
- Optionally, dust with powdered sugar or drizzle with cream cheese frosting before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze individual slices wrapped tightly for up to 2 months.
Nutrition
Serving: 1slice | Calories: 250kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 40mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 15g | Vitamin A: 500IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg