Pumpkin Spice Cake
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 1 package spice cake mix (regular size)
- 3 large eggs
- 1 cup canned pumpkin
- 1/2 cup water
- 1/2 cup canola oil
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon ground cinnamon
- 1/2 cup chopped pecans
- Cream cheese frosting or whipped cream
- In a large bowl, combine the dry cake mix, eggs, pumpkin, water, oil, pudding mix and cinnamon. Beat at medium speed for 5 minutes. Stir in pecans.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost cake or serve with whipped cream. Store in refrigerator.
Nutrition Facts1 piece: 272 calories, 14g fat (3g saturated fat), 39mg cholesterol, 303mg sodium, 35g carbohydrate (24g sugars, 1g fiber), 3g protein.
Jun 24, 2017
Excellent dessert for a Thanksgiving meal.
Dec 31, 2016
I made these but realized I didn't have a spice cake mix but had a butter flavored cake mix. I added 1/4 tsp nutmeg and a dash of ground cloves to the batter because of my mistake. Well the mistake was absolutely delicious. I frosted with cream cheese frosting and they were gobbled uI will definitely make them again.
Dec 2, 2016
I actually made this in two loaf pans and left out the nuts. It made a great quick "bread".
Dec 16, 2015
Easy, delicious and moist. Everyone loved it
Nov 19, 2015
Made this for a family dinner. Delicious! My husband is not a big dessert eater but said I should have made two since there wasn't much left (had to send some home with my granddaughter ... she also LOVED it!)
Nov 1, 2015
Loved this - it was incredibly moist. I took it to a Halloween party last night and had 3 people tell me how delicious it was. It tasted more of a spice cake than pumpkin cake. I added a cream cheese frosting (4 oz. cream cheese, 3 T maple syrup, 1 1/2 c powdered sugar, 1 T milk) that I highly recommend adding on top. A keeper!!!
Sep 28, 2015
I hesitated to try this cake because I'm not fond of pumpkin, but this I like! It is easy to make; the spice cake mix is a great base. I usually love pecans but will leave them out next time -- I actually like the texture without the nuts. Used Cool Whip rather than cream cheese frosting or maple glaze which would have been too sweet for us. I set the timer for 45 minutes and it was absolutely done so will check earlier next time.
Nov 9, 2013
I have made this many times and it is always a hit. I just got through making it again. This time I had some left over canned frosting in the refrigerator . I mixed it with 2 heaping tablespoons of pumpkin spiced cream cheese. I did add 1 T. of milk for easier mixing. The pumpkin cream cheese frosting with the pumpkin spiced cake gets 5 stars and 2 thumbs up!
Oct 28, 2012
I have made this recipe twice and love it more each time. As requested by my daughter, I am now making it for a third time for her 16th birthday. Very easy and delicious.
Dec 9, 2011
No comment left